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Chocolate Chip Banana Bread

This comforting Chocolate Chip Banana Bread wraps the sweet aroma of ripe bananas and melting chocolate into every slice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour can substitute half whole wheat for a nuttier, healthier option.
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon ground cinnamon optional – to add warmth.
Wet Ingredients
  • 0.5 cups unsalted butter, softened swap for coconut oil for a dairy-free loaf.
  • 0.75 cups granulated sugar swap half for brown sugar for deeper caramel notes.
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas mashed (about 1 1/2 cups) overripe bananas are preferred.
  • 0.5 cups sour cream or plain yogurt use applesauce for a lower-fat option.
Mix-Ins
  • 1 cup semisweet or dark chocolate chips or chopped chocolate for pockets of molten richness.
  • optional chopped walnuts, toasted pecans, shredded coconut, or a spoonful of espresso powder add for depth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy release.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the softened butter and sugar until pale and slightly fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
  5. Fold in the sour cream or yogurt until just incorporated.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
Baking
  1. Stir in the chocolate chips and any optional mix-ins; reserve a few chips to sprinkle on top.
  2. Pour the batter into the prepared pan and scatter the reserved chips on top.
  3. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  4. Let the loaf cool in the pan for 10 minutes, then lift it out by the parchment and cool completely on a wire rack.

Notes

Serve thick slices warm with butter or honey. Store tightly wrapped for up to 3 days at room temperature, or freeze slices for up to 3 months.