Chocolate Chip Banana Bread Recipe
A moist, tender one-bowl loaf made with very ripe bananas, sour cream, melted butter, and plenty of semi-sweet chocolate chips. Perfect for using up brown-spotted bananas.
Servings 10 slices
Calories 391kcal
Ingredients
Ingredients
- about 1 1/2 cups bananas (very ripe and mashed)
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled, plus 1 teaspoon for the chips)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon (optional)
- pinch ground nutmeg (optional)
- 1 cup semi-sweet chocolate chips
Instructions
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan, or line it with parchment for easy lifting.
- In a large mixing bowl, mash the bananas until mostly smooth. Stir in the melted butter and sugar.
- Mix in the eggs, sour cream, and vanilla until smooth.
- Sprinkle the baking soda, salt, and cinnamon and nutmeg (if using) over the top, then add the flour. Fold gently just until no dry streaks remain. Do not overmix.
- Toss the chocolate chips with 1 teaspoon of flour. Fold in most of them, reserving a small handful.
- Scrape the batter into the pan, smooth the top, and scatter the reserved chips over the surface.
- Bake for 55 to 65 minutes, until the top is deep golden and a toothpick in the center comes out with a few moist crumbs (about 200 to 205°F inside). Tent with foil around 35 to 45 minutes if the top browns quickly.
- Cool in the pan for 15 minutes, then turn out onto a rack.
Notes
Pan size: a 9x5 or 8.5x4.5-inch loaf pan both work. Do not fill past about three-quarters full to prevent overflow; the 8.5x4.5 will need a few extra minutes.
Keep chips from sinking: tossing them with a teaspoon of flour helps them stay suspended. Mini chips resist sinking even better.
Substitutions: swap half the sugar for brown sugar for deeper flavor; use plain Greek yogurt in place of sour cream; use an equal amount of neutral oil in place of butter for an extra-moist crumb.
Storage: wrapped at room temperature for 3 to 4 days, or frozen up to 2 to 3 months.
Nutrition
Calories: 391kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 246mg | Potassium: 240mg | Fiber: 3g | Sugar: 25g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg
