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Classic Chocolate Chip Banana Bread

A cozy and comforting banana bread featuring deep banana flavor, pockets of melted chocolate, and a tender crumb. Perfect for dessert, snacks, or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups 1 1/2 cups all-purpose flour Swap half for whole wheat for a nuttier note.
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon fine sea salt
  • 0.5 teaspoon 1/2 teaspoon ground cinnamon Optional — toast briefly for more depth.
Wet Ingredients
  • 0.5 cups 1/2 cup unsalted butter, melted and slightly cooled Browned butter adds a nutty aroma if you have time.
  • 0.75 cups 3/4 cup brown sugar, packed Use coconut sugar for a slightly caramel edge.
  • 2 large 2 large eggs, room temperature For egg-free, try 2 flax eggs.
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 3 pieces 3 ripe bananas, mashed well About 1 1/2 cups — the riper, the sweeter.
  • 0.5 cups 1/2 cup sour cream or plain yogurt For dairy-free, use coconut yogurt.
Add-ins
  • 1 cups 1 cup semisweet chocolate chips Use dark chips for a richer experience.
  • 0.5 cups 1/2 cup chopped walnuts or pecans Optional for crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang for easy lift-out.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking until glossy. Stir in the vanilla.
  4. Fold in the mashed bananas and sour cream until the batter is thick and well combined.
  5. Gently add the dry ingredients to the wet mixture, folding just until no streaks of flour remain.
  6. Fold in the chocolate chips and nuts, saving a small handful to sprinkle on top.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chips on the surface.
  2. Bake for 55–65 minutes, checking at 50 minutes. A toothpick inserted should come out with a few moist crumbs.
  3. Cool in the pan for 10 minutes, then lift the loaf onto a wire rack. Let it cool for at least 30 minutes before slicing.

Notes

For variations, consider using applesauce in place of some butter, adding dried cranberries, or using gluten-free flour. Storing well at room temperature for 3 days, in the fridge for 5 days, and can be frozen for 3 months.