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Chocolate Chip Banana Bread

A cozy and chocolate-studded classic banana bread that’s simple to bake and sure to please everyone.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Can swap half for whole wheat for a nutty option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Optional; toast briefly for extra depth.
Wet Ingredients
  • 1/2 cup unsalted butter, melted and cooled Can substitute coconut oil for dairy-free.
  • 3/4 cup granulated sugar Or 1/2 cup brown sugar for deeper caramel notes.
  • 2 large eggs, beaten lightly
  • 1 1/4 cups mashed ripe bananas About 3 medium bananas.
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream or plain yogurt For extra tenderness; Greek yogurt works, too.
Mix-Ins
  • 1 cup semi-sweet chocolate chips Or try dark chocolate for a richer loaf.
  • 1/2 cup chopped walnuts or pecans Optional.
  • 2 tablespoons chia seeds For a healthy option.
  • 1/4 cup orange zest For a festive treat.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large mixing bowl, whisk the melted butter and sugar until glossy and slightly thickened. Add the eggs one at a time, stirring until smooth.
  4. Stir in the mashed bananas, vanilla, and sour cream until glossy and fragrant.
  5. Fold the dry ingredients into the wet mixture with a spatula until just combined.
  6. Gently fold in the chocolate chips and any optional mix-ins.
  7. Pour the batter into the prepared loaf pan and smooth the top. Scatter a few extra chocolate chips on top.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool on a rack.

Notes

Use very ripe bananas for the sweetest loaf. Do not overmix the batter; stir until just combined. For storage: Wrap cooled loaf tightly for up to 3 days at room temperature or refrigerate for up to 1 week.