One year for the holidays, I took on the crazy task of making the big meals all by myself – both Thanksgiving and Christmas. But I needed a little help with dessert.
My friend Kelley’s recipe for banana chocolate chip bread was delicious as breakfast in the morning, as a snack between meals, and as a late-night sweet treat before heading to a warm bed on those chilly winter nights.
Around Thanksgiving, when she knew that I would be making these meals by myself, she wanted to print out all her favorite dessert recipes and send them to me.
She sent me links and documents with recipes to try, one of which was this banana bread. I printed it off and baked the recipe immediately, since I had my family staying for an extended visit. And I knew they would be hungry as soon as they arrived.
It’s a sturdy cake-like bread, easy to slice off and hold in your hand. The sweetness is subtle, not overpowering.
And the chocolate chips?
But this recipe really grew on me. And now? I’m all in. I’ve even adjusted other recipes to include them, like when I make chocolate chip banana cake!
That Kelley, she’s really something. Thanks for the recipe, friend. I may have doubled the amount of candy you had in there.
I’m past the point of no return.Print
You can never have too many quick bread recipes, especially with our chocolate chip banana bread. Learn how to make this cake-like treat now.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1/4 cup sour cream
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semi-sweet chocolate chips, divided
- Preheat oven to 350°F. Line the bottom of a loaf pan with parchment paper. Spray the entire loaf pan with nonstick cooking spray.
- Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until blended together. Add eggs one at a time, and continue to beat the mixture until combined at medium speed.
- Mix in the bananas, sour cream, milk, and vanilla.
- Add the flour mixture. Beat at low speed, just until combined.
- Stir in 1 cup of the chocolate chips without overmixing, reserving the remaining 1/4 cup of chocolate chips for garnish.
- Pour batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes in the pan on a wire rack, then remove loaf and transfer to a wire rack to cool completely.
- Category: Quick Breads
- Method: Baking
- Cuisine: Baked Goods
Keywords: banana bread, chocolate chips, banana, chocolate
Cooking by the Numbers…
Step 1 – Prep
Preheat oven to 350°F. Line the bottom of a loaf pan with parchment paper. Spray the entire loaf pan with nonstick cooking spray.
In a bowl with a fork, mash together the bananas – leave a few chunks for bites of texture!
Step 2 – Whisk Dry Ingredients
Step 3 – Beat Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the granulated sugar and unsalted butter on medium speed until blended together. The mixture will look like semi-wet sand.
Step 4 – Add Eggs
Add eggs one at a time, and continue to beat the mixture until combined at medium speed. Scrape down the bowl with a spatula, if there are areas that are not mixed together.
Step 5 – Add Fruit and Wet Ingredients
Mix in the mashed bananas, sour cream, milk, and vanilla extract.
You can also use the same amount of yogurt, or even plain mayonnaise, in place of the sour cream. Either of these alternative options will give the same creaminess and tanginess as the sour cream.
Step 6 – Add the Dry Mixture
Add the flour mixture into the bowl. Beat at low speed, just until combined. No overmixing here! You don’t want the final product to be tough and chewy.
Step 7 – Add the Chips
Stir in 1 cup of the chips without overmixing, reserving the 1/4 cup for garnish.
Step 8 – Pour in Pan and Add Garnish
Pour the finished batter into the prepared loaf pan. Scatter the remaining 1/4 cup of chips on top for a pretty garnish.
Step 9 – Bake and Cool
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The top of the loaf will be a deep, golden-brown color.
Cool for 20 minutes in the pan on a wire rack, then remove the loaf and transfer it to the rack to cool completely.
A Treat to Bake and Freeze for Later
You might not agree with me, and you might prefer to stick with the classic recipe. But as a chocolate convert myself, I think you’re missing out if you don’t try it once!
Chocolate chip banana bread is a quick, simple, and comforting sweet loaf you can serve for breakfast, dessert, or as a snack. I love baking a few loaves ahead of time to freeze them. These served as a delicious sweet treat for my friends, family, and guests to enjoy while they visited my home during the holidays.
Make a few yourself, and keep them in your freezer. You never know when you might have hungry visitors over!
Looking to add even more flavor to this traditional recipe? How about trying our sourdough banana nut bread. There’s a subtle taste of tang in each bite!
And for more easy quick breads, try some of Foodal’s other favorites:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 21, 2009. Last updated: April 26, 2021 at 17:38 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.