Chocolate Chip Banana Bread is the perfect sweet and moist bread recipe that’s great for any time of day. Whip up a batch with ripe bananas!
Banana bread is such an amazing and easy Bread recipe and adding chocolate chips makes it even more delicious! For more chocolaty variations, try my Mocha Chip Banana Bread and Chocolate Banana Bread versions too.
Why You’ll Love This Bread?
- Perfect for breakfast, a light afternoon snack, or add some ice cream and make it dessert!
- As easy way to use up those over ripe bananas that you were going to throw out.
Sabrina’s Chocolate Chip Banana Bread Recipe
Who doesn’t love having a slice of warm, fresh baked banana bread for breakfast? It’s the perfect addition to a hot coffee. This chocolate chip version is an easy way to get some chocolaty goodness without going overboard. It’s sweet enough to double as a quick simple dessert recipe or to enjoy as a special afternoon snack. No matter when you serve it, this chocolate chip filled banana bread is sure to hit the spot!
Recipe Card
Ingredients
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 medium ripe bananas
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and butter and flour a 9×5 loaf pan.
- In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
- Add the flour, baking soda and salt, whisking it until just combined into the butter mixture until smooth.
- Stir in most of the chocolate chips.
- Add the mixture to the loaf pan and top with remaining chips.
- Bake for 60 minutes or until a toothpick comes out clean.
Nutrition
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Chef’s Note
Want to make this recipe and your bananas aren’t ripe? Don’t worry. You can easily speed up the ripening process. Line a baking sheet with parchment, and preheat your oven to 300 degrees. Then place bananas on the sheet and bake for 30-40 minutes until blackened and soft. Let the bananas cool, then peel them, and add them to the mixing bowl.
Table of contents
About this Recipe
I’m always a fan of a classic Banana Bread. Whenever I have overripe bananas, I know it’s Banana Bread time. This version makes it easy to turn your classic bread recipe chocolate-y with melty mini chocolate chips throughout the prepared loaf. The semi-sweet chocolate pairs perfectly with the moist, rich banana for the optimal flavor.
Ingredients
- Butter: Melt the unsalted butter before starting the recipe so it can act as the oil ingredient. Melting the butter makes it so the white sugar can mix in, and the butter mixture easily blends into a smooth quick bread batter.
- Bananas: Bananas don’t just add flavor to baked goods. They also make the recipe extra tender and moist. When you mix the two ripe bananas into the dough, they should blend in, so there aren’t banana chunks.
- Sour Cream: Along with the bananas, the sour cream adds extra moisture while keeping the batter nice and fluffy.
- Chocolate Chips: I like using mini chocolate chips in this recipe because they distribute more evenly. Larger chocolate chips give you some bites with a lot of chocolate and some with none.
Can this be made ahead of time?
Yes, you can make this bread ahead of time. It will last for about 4 days as long as you make sure that it is wrapped tightly in plastic wrap or stored in an airtight container. You can also freeze the whole loaf of banana bread or just slices. Wrap it in plastic wrap and then store it in a freezer safe bag.
Recipe Tips & Tricks
- Prep Time: Prep a 9×5 loaf baking pan with a coating of butter and flour. I find it easiest to use the butter wrapper to grease the pan. Then you can sprinkle the flour over the top.
- Baking Time: Bake for about an hour or until a toothpick inserted in the center of the bread loaf comes out clean.
- Finish: Let the banana bread rest in the pan for a few minutes before inverting the pan to gently remove the bread loaf. Let the bread cool a few minutes longer, then use a serrated knife to cut the delish bread into slices.
Pairing Suggestions
Sitting on the porch with a hot Cafe Latte and a slice of this bread is the way to start off your day right. If you’re serving it as a dessert, I recommend enjoying a warm slice and topping it off with a dollop of Whipped Cream for a more decadent treat.
How to Store
- Serve: Don’t leave delicious banana bread out for more than a few hours.
- Store: To keep the bread fresh, you can put it in a ziplock bag or another air-tight container. As long as it’s kept sealed to prevent the bread from drying out, it can stay good for up to 4 days.
- Freeze: You can also freeze your bread. If you’re freezing a whole loaf, wrap it in plastic wrap, then put it in a freezer bag. If you’ve already sliced the bread, put the slices in a freezer bag with parchment paper between the slices. Frozen banana bread can stay good for up to 6 months.
Ideas to Serve
This dessert bread is an excellent option for an edible gift. Whether you need a holiday present, a hostess gift, or just want to bake something for a friend, you can’t go wrong with this delicious recipe. When you give food as a gift, the key is to keep it fresh. Carefully wrap the moist bread in plastic wrap. That way, it won’t dry out. Then you can put the wrapped bread in a more decorative container to give as a gift. If you’re shipping the bread, I’d recommend putting it in a ziplock bag for another layer of protection. Then place that in the shipping container with plenty of cushioning to stop the bread from shifting in transit. You can also add cooling packs to the box, so the chocolate doesn’t melt.
Variations
- Chocolate Chips: I used semi-sweet chocolate chips in this recipe. However, you can use milk or dark chocolate chips if you prefer. Milk is good if you prefer sweeter bread, while darker chocolate chips add a more bitter-sweet taste.
- Gluten-Free Banana Bread: If you want to make this banana bread gluten-free, you have to substitute the flour. Coconut flour, oat flour, almond flour, or buckwheat flour are probably your best options. The gluten-free bread will still have a great flavor, but it’s not quite as fluffy as the original recipe.
- Cinnamon Sugar Coating: Instead of sprinkling extra chocolate chips over the banana bread, you can use a cinnamon sugar topping. To make the topping combine ½ cup of flour, ½ cup brown sugar, 4 tablespoons softened butter and 1 teaspoon cinnamon. Use a fork to blend the cinnamon-sugar mixture into a crumbly consistency. Then sprinkle it over the bread batter before baking.
- Banana Chocolate Chip Muffins: Instead of making a classic banana bread recipe, you can use the batter to make mini desserts or breakfast muffins. Divide the batter into greased muffin tins. Then bake the muffins until a toothpick inserted in the center comes out clean.
This is officially my forever banana bread recipe! The loaf turns out so dense, moist, and flavorful, and adding sweet chocolate chips elevates classic banana bread into a total treat.
Thank you Michael for the great review!