Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and tender quick bread packed with ripe banana flavor and loaded with semi-sweet chocolate chips. Perfect as a comforting snack or breakfast treat, it combines the natural sweetness of bananas with the rich taste of chocolate for a satisfying homemade dessert.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter, then beat in the granulated sugar, eggs, vanilla extract, and sour cream or plain yogurt until the mixture is well combined and creamy.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using. This ensures even distribution of the leavening agents and spices.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain the bread’s moist and tender texture.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly spread them throughout the batter without breaking them.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Let the banana bread cool in the pan for about 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- If you don’t have sour cream, plain yogurt can be used as an excellent substitute for moisture and tanginess.
- Add nuts like walnuts or pecans for extra texture and flavor if desired.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be doubled and baked in two loaf pans, adjusting baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
