This Chocolate Chip Banana Bread is sweet, moist, and loaded with chocolate flavor. Banana bread just got SO much better!
Quick breads are one of my very favorite things to do in the kitchen. These easy mix, pour, and bake recipes typically call for simple ingredients that I have stocked in my pantry. This means I can get to baking whenever the desire strikes, or in the case of this Chocolate Chip Banana Bread recipe, whenever the bananas get a little too ripe.
This recipe creates a beautiful, golden brown loaf of banana bread spiked with chocolate chips and finely chopped walnuts. Sour cream does it’s magic and adds wonderful texture and flavor which is what makes this the BEST Chocolate Chip Banana Bread recipe!
Table of contents
- Dry ingredients: Granulated sugar, all-purpose flour, baking powder, baking soda, and salt.
- Wet ingredients: Butter, large eggs, sour cream (regular or light), and pure vanilla extract. If preferred, you can substitute an equal amount of plain Greek yogurt for the sour cream.
- Bananas: A couple of mashed, overripe bananas.
- Walnuts – I’ve never been a fan of big chunks of nuts in quick breads but still, I love the flavor. Especially in banana bread. I’ve found that by finely chopping the walnuts you get that great flavor and a subtle contrast in texture that is perfection.
- Semi-sweet chocolate chips
How to Make Chocolate Chip Banana Bread
- Wet mixture: In a large bowl using an electric mixer, cream together the softened butter and sugar. Add the eggs and vanilla, and mix again to combine.
- Dry mixture: In a separate medium bowl combine the flour, baking powder, baking soda and salt. Beat the flour mixture into the butter mixture just until moistened.
- Remaining ingredients: Add the sour cream, ripe bananas, walnuts and chocolate chips to the batter.
- Combine: Use a wooden spoon to fold the ingredients into the batter until well combined.
- Loaf pan: Spread evenly into a greased 9- x 5-inch loaf pan.
- Bake and cool: Bake in preheated 350 degree F. oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes then remove from pan and allow to cool completely.
Transfer the completely cooled banana bread to an airtight container and store at room temperature for up to 3 days. For longer storage, store it in the refrigerator for up to a week.
If you’d like to freeze it, wrap slices or the entire loaf tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag. Chocolate Chip Banana bread can be frozen for up to 2 to 3 months. Thaw slices or the loaf in the fridge or at room temperature.
Delicious on its own, or try slathering a warm piece of this bread with some softened butter.
More Banana Recipes You’ll Love
- Jamaican Banana Bread
- Banana Cake with Chocolate Walnut Glaze
- Apple Banana Bread
- Oatmeal Banana Muffins with Chocolate Chips
- Strawberry Banana Bread
- Chocolate Peanut Butter Banana Bread
Chocolate Chip Banana Bread
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream, regular or light (can sub plain Greek yogurt)
- 1 cup mashed overripe bananas, (2 bananas)
- ½ cup chopped walnuts, finely chopped
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Generously coat a 9-x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl using an electric hand or stand mixer, cream together the softened butter and sugar. Add the eggs and vanilla, and mix again to combine.
- In a separate bowl combine the flour, baking powder, baking soda and salt. Beat the flour mixture into the butter mixture just until moistened. Finally, use a wooden spoon to fold in the sour cream, bananas, walnuts and chocolate chips. Spread evenly into the prepared pan.
- Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool loaf in the pan for 10 minutes then remove from pan and allow to cool completely.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on July 14, 2017. It has been updated with new text and images.