Banana Chocolate Chip Bread

Why You’ll Love This Recipe

This banana bread is ultra-moist, packed with rich banana flavor, and perfectly complemented by bursts of melted chocolate. The sweetness of the bananas pairs beautifully with the chocolate chips, making each bite a delightful balance of flavors. It’s a simple, one-bowl recipe that comes together quickly.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-3 ripe bananas, mashed
• ½ cup sour cream or Greek yogurt
• 1 cup semisweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.

3. Prepare Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs and vanilla extract, then mix in the mashed bananas and sour cream (or Greek yogurt).

4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

5. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Preparation Time: 15 minutes
• Baking Time: 50-60 minutes
• Total Time: 1 hour 15 minutes

Variations

• Nutty Twist: Add ½ cup of chopped walnuts or pecans for a crunchy texture.
• Cinnamon Banana Bread: Mix in 1 teaspoon of ground cinnamon for a warm, spiced flavor.
• Double Chocolate: Use chocolate chunks instead of chips or add 2 tablespoons of cocoa powder for extra chocolate richness.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm individual slices in the microwave for 10-15 seconds for a freshly baked taste.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw them first and drain any excess liquid before mashing.

Can I use a different type of chocolate?

Absolutely! Dark, milk, or white chocolate chips all work well in this recipe.

Can I make this recipe into muffins?

Yes, divide the batter into muffin tins and bake at 350°F (175°C) for 18-22 minutes.

How do I keep my banana bread from drying out?

Be sure not to overbake it, and store it in an airtight container to maintain moisture.

Conclusion

Banana Chocolate Chip Bread is a delightful, moist, and chocolatey treat that’s easy to make and perfect for any occasion. Whether enjoyed fresh out of the oven or as a quick snack, this banana bread will always be a family favorite!