🍌 Chocolate Chip Banana Bread Recipe

Moist and flavorful Chocolate Chip Banana Bread that’s loaded with ripe bananas and gooey chocolate chips! 🍌🍫 This easy, one-bowl recipe is perfect for breakfast, snacks, or dessert. A family favorite you’ll make again and again!

Ingredients (for one 9×5-inch loaf, serves 8-10):

• 1 ¾ cups (210g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 3 large ripe bananas (about 1 ½ cups or 360g mashed)
• ¾ cup (150g) granulated sugar
• ⅓ cup (75g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup (80ml) sour cream or plain Greek yogurt
• ¾ cup (130g) semi-sweet chocolate chips (plus extra for topping)
• Optional: ½ cup (60g) chopped walnuts or pecans

Instructions:

1. Preheat and Prep:
   • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Mash Bananas:
   • In a large bowl, mash bananas with a fork until smooth (some small chunks are fine for texture).
4. Combine Wet Ingredients:
   • To the mashed bananas, add sugar, melted butter, eggs, vanilla extract, and sour cream. Whisk until well combined.
5. Combine Wet and Dry:
   • Add dry ingredients to the wet mixture in two batches, stirring gently with a spatula until just combined. Avoid overmixing.
   • Fold in chocolate chips and nuts (if using).
6. Bake:
   • Pour batter into the prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top for a pretty finish.
   • Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
   • If the top browns too quickly, tent with foil after 40 minutes.
7. Cool and Serve:
   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   • Slice and serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Tips:

• Use very ripe bananas (brown and spotty) for maximum sweetness and moisture.
• For extra decadence, swap half the semi-sweet chips for dark or milk chocolate chips.
• Freeze slices wrapped in plastic wrap for up to 3 months; thaw at room temperature or microwave briefly.