Chocolate chip banana bread Each bite is pure comfort. Trust me: if you have 2 aged bananas, 10 minutes, mixing bowl, You are in the middle of greatness.
In my restaurant days, I spent hours fortifying my elaborate soufflé and chocolate until it glowed like a glass. But when I got home? I wanted simple, satisfying, and a soul wonder.
That’s why this banana bread has become a regular in my personal kitchen. It checks all the boxes: moist, sweet but not too sweet, with enough chocolate to make it feel like a snack. Plus, it’s one of those “dump, mix, bake” situations that will never disappoint you.
Sour cream (or yogurt) keeps the crumbs incredibly soft. Switching the butter for oil makes it even easier and honestly, tasty. Enjoy bakery-quality deliciousness without the stress of being bakery-quality.
Why make this banana bread the best you’ll ever bake
This recipe is leveled with tips from your classic banana bread, a sure winner, with melted chocolate chips and fermented dairy chili peppers. This kind of bake is fantasy, but very economical.
Eat for breakfast, stuff it for lunch, enjoy some dessert ice cream, or grab a slice while standing like a counter. There is no judgment here.
How to make chocolate chip banana bread
- I’ll preheat 350° (175°C) from the oven. Grease a non-stick loaf pan with baking spray and set aside.
- Wet ingredients – Next, in a small bowl, whisk eggs, mashed banana, sugar (brown and white), sour cream and vanilla. (Photo 1)
- dry material – Mix flour, baking powder, baking soda and salt well in another bowl. (Photo 2)
- combine – Gradually dry the wet material and whisk until it is completely combined. (Photo 3-4)
- assemble – Add melted butter and mix thoroughly before folding the chocolate chips. Mix and rub off the sides. (Photo 5)
- pour Place the batter in the prepared bread bread bread and bake for 55-65 minutes (the toothpick inserted in the middle will be clean). (Photo 6)
- rest – Let cool for 10 minutes before slice and serving.
Variations of recipes
- Going to the nuts! For a little crunch, toss with ½ cup of chopped walnuts or pecans.
- Get some chocolate. Exchange 2 tablespoons of flour for cocoa powder, add dark chocolate chips and add dark chocolate chips.
- I’ll make it a mini. Create your own chocolate chip banana bread muffin recipe. Bake the batter in a muffin can for the grab-and-go version – simply lower the baking time to 20-25 minutes.
Tips and tips
- The riper the banana, the better. Peeled with a substantial amount of browning, meaning super sweet and flavorful bread.
- Don’t overmix this! Stir until the ingredients are combined to keep the bread soft.
- Check early and trust your nose. The ovens vary. If your kitchen smells heaven in 50 minutes, start your test.
- Resist the temptation and allow it to rest for at least 10 minutes. It holds together better when you slice it and it tastes better.
Makeup and storage instructions
I’ll meet you, Make-Ahead Queen! This bread actually tastes good Better the next day. Wrap it and sit overnight for a payoff of the biggest flavors.
Regarding storage, this bread is suitable for 2-3 days in an airtight bread container at room temperature. Keep in the fridge for a week. Warm a little before serving. Then, for 3-6 months, freeze the large freeze wrapped in plastic and foil as individual slices or whole bread.
What is Chocolate Chip Banana Bread?
Hot coffee, spice spice pumpkin latte, or chai tea latte is always the winner of this bread as a breakfast or afternoon snack. For a truly luxurious treat, slice it with peanut butter or drizzle it with caramel sauce. For the dessert atmosphere, plate with a population of pineapple ice cream, fresh berries and whipped cream.
More recipes to go to bananas
See how to make it
[adthrive-in-post-video-player video-id=”AevuCMff” upload-date=”2019-09-07T14:14:05.000Z” name=”Chocolate Chip Banana Bread” description=”Chocolate Chip Banana Bread – a super easy and moist banana bread perfect for anytime of the day prepared in just 5 minutes. NO MIXER required and it’s studded with chocolate chips. You’ll never have any bananas to go to waste!”]
This blog post was originally published in September 2018 and updated with additional tips, new photos and videos
