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Chocolate Chip Banana Bread: The Ultimate Recipe for Moist & Delicious Bread

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Moist chocolate chip banana bread with ripe bananas. Classic comfort food for breakfast, brunch, or a sweet treat.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas, mashed
  • ¼ cup sour cream or plain yogurt (optional, but adds moisture!)
  • 1 cup semi-sweet chocolate chips (or dark chocolate, milk chocolate, or a mix!)
  • ½ cup chopped walnuts or pecans

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. Cream Butter and Sugars: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes with an electric mixer).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Scrape down the sides of the bowl as needed.
  5. Mash the Bananas: In a separate bowl, mash the bananas until they are mostly smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  7. Add Bananas and Sour Cream (Optional): Gently fold in the mashed bananas and sour cream (if using). Again, be careful not to overmix.
  8. Stir in Chocolate Chips (and Nuts, if using): Fold in the chocolate chips (and nuts, if using) until they are evenly distributed throughout the batter. Reserve a few chocolate chips to sprinkle on top of the loaf before baking for a prettier presentation.
  9. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly. If you reserved some chocolate chips, sprinkle them on top now.
  10. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  11. Cool in Pan: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Don’t overmix the batter to avoid a tough bread.
  • Measure flour accurately by spooning it into the measuring cup and leveling it off.
  • Softened butter is key for a light and fluffy batter.
  • Cool completely before slicing to prevent crumbling.
  • Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for up to 2 months.

Find it online: https://anasrecipes.com/chocolate-chip-banana-bread/