Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and flavorful treat perfect for breakfast, snacks, or dessert. Made with ripe bananas, melted butter, sour cream, and studded with semi-sweet chocolate chips, it promises a perfect balance of moist texture and rich sweetness. The addition of cinnamon adds a subtle warmth, making each slice incredibly comforting and satisfying.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter, then beat in the sugar, eggs, vanilla extract, and sour cream until the mixture is well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution.
- Combine: Gradually fold the dry ingredients into the wet banana mixture gently until just combined. Be careful not to overmix to keep the bread tender and moist.
- Add Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly without breaking them.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean, ensuring the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This makes slicing easier and prevents crumbling.
Notes
- For extra moisture, ensure your bananas are very ripe with brown spots.
- You can substitute sour cream with plain yogurt for a slightly tangier flavor.
- Do not overmix the batter to avoid a dense bread texture.
- Feel free to swap semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
