Chocolate Chip Banana Bread
Easy and moist chocolate chip banana bread with simple ingredients. This chocolate chip banana bread recipe is fail-proof and so delicious!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 stick unsalted butter (room temperature)
- 1 2/3 cups all-purpose flour (spoon and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups mashed overripe banana
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 oz (175g) chocolate chips or bittersweet chocolate (chopped finely)
Instructions
- 1
Preheat the oven to 350°F (176°C). Butter and flour a 5" x 9" (12 cm x 23 cm) loaf pan. Sift together the flour, baking soda, and fine salt, then whisk to combine.
- 2
Beat the butter and sugar together until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the eggs one at a time, beating well after each addition.
- 3
Add the mashed banana, sour cream, and vanilla extract, and beat until combined. Slowly add the flour mixture, one tablespoon at a time, until well mixed. Stir in the chocolate chips until evenly combined.
- 4
Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.
- 5
Cool the bread in the pan for 8-10 minutes, then remove it to a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for up to 3 months.