Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and flavorful loaf made with ripe bananas and loaded with semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, the bread combines the natural sweetness of bananas with melty chocolate in a moist, tender crumb.
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 the bread doesn’t stick.
- 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 until the mixture is well combined and smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine: Gradually fold the dry ingredients into the wet banana mixture. Mix gently and just until combined to avoid overmixing, which can make the bread tough.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly through the batter without breaking them up.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool: Allow the banana bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing. This step helps the bread set properly and makes slicing easier.
Notes
- For extra flavor, add chopped nuts like walnuts or pecans along with the chocolate chips.
- Make sure bananas are very ripe for the best sweetness and moisture.
- Do not overmix the batter to keep the bread tender and fluffy.
- If using sour cream substitute, plain yogurt works just as well.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the banana bread wrapped tightly in foil or plastic wrap for up to 3 months.
