Looking for an excuse to eat chocolate in the morning? This Chocolate Chip Banana Bread will do the trick.
Not only is this banana bread insanely moist, but it's the perfect balance of banana and chocolate!
The batter comes together quick and easy, and this freezer-friendly quickbread is just as perfect for a busy, no-cook kind of morning as it is for A.M. entertaining. The kids and the grown-ups will absolutely love this recipe!
HOW TO MAKE CHOCOLATE CHIP BANANA BREAD
Before you begin making your Chocolate Chip Banana Bread batter, preheat the oven to 350°F and make sure the rack is centered in the oven!
You will also want to have ready a standard size loaf pan, that has been both greased and dusted with flour. This will make it extra easy for you to turn out your chocolate chip banana bread when it is finished baking!
You should also go ahead and get your bananas mashed and ready to go.
When you are making banana bread it is best to use ripened bananas that are showing spots of brown on the peel.
Not only will these bananas be easier to mash because they are softer, but they are also sweeter! Green or under ripened bananas should not be used for banana bread.
To mash your bananas, drop the peeled bananas into a large mixing bowl, and using either the tines of a fork, a potato masher, a whisk, or your handheld mixer, mash them into mush. The handheld mixer is by far the quickest and easiest route.
The last prep item for this Chocolate Chip Banana Bread recipe is to melt the butter. It is best if your melted butter is near room temperature before you combine it with any other ingredients. Melting your butter about 10 minutes in advance allows it just enough time to cool!
Now that those tasks are finished up, it's time to move on to the dry ingredients. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mix aside and move on to the wet ingredients!
The mashed bananas count as your first "wet ingredient" and now we'll add the rest of them!
Add melted butter, white sugar, brown sugar, sour cream, eggs, and vanilla extract to the large bowl with the bananas, and using a handheld mixer or a whisk, mix until well-combined.
Once your wet ingredients are ready to go, you can add your dry ingredients.
Slowly mix until the dry ingredients are evenly incorporated into the wet ingredients, and it's officially time to turn this banana bread into Chocolate Chip Banana Bread!
Add ¾ of the chocolate chips to the batter and stir until they are evenly distributed.
Now you'll pour the batter into the prepared loaf pan and smooth over the top. Sprinkle the remaining chocolate chips across the top of the batter and transfer the pan to the oven to bake for 40 minutes.
Loving this recipe? Check out our Banana Pudding Cheesecake next!
After the 40 minute mark, add a tent of aluminum foil on top of the Chocolate Chip Banana Bread and continue baking for 20 to 25 minutes more, or until the internal temperature of the bread reaches 200°F or a thin-bladed knife (or toothpick) inserted into the center of the loaf comes out clean.
Transfer the Chocolate Chip Banana Bread to a wire rack and allow it to sit, in the pan, for about 20 minutes before turning out. Then, turn out the banana bread, and allow to cool for about 30 to 45 minutes more.
Note, as the banana bread is cooling it is still continuing to cook and it is best to wait until it has cooled completely before serving!
HOW DO YOU KNOW WHEN BANANA BREAD IS DONE?
Slicing into a loaf of freshly baked banana bread only to find a doughy center is a major disappointment, not to mention a waste of time. Here's how you make certain your banana bread is fully baked: use an instant-read thermometer.
Instant-read thermometers are fairly inexpensive and one of a cooks' greatest tools!
If you have one, insert it into the centermost part of your banana bread and check for a temperature between 200-210°F. Anything lower than this, and your banana bread needs to continue baking.
If you don't have a thermometer, a skinny-bladed knife or toothpick (although less reliable) will work as well. Note, the knife will better indicate the doneness of your bread than a toothpick will!
Insert the knife into the centermost part of your Chocolate Chip Banana Bread, and if it comes out clean or with just a few crumbs clinging to it, your bread is ready! If it comes out wet, it needs to continue baking.
CAN I ADD NUTS?
If you'd like to add walnuts or pecans to this recipe, by all means, go for it! You can add up to ¾ cup of chopped nuts to this Chocolate Chip Banana Bread!
HOW TO STORE CHOCOLATE CHIP BANANA BREAD
Once your banana bread is baked and cooled, you have a few options for storing it. Leave it whole or slice it, store it at room temperature, or freeze it! Below, we'll cover how to do it all.
If you'd like to leave your banana bread at room temperature, wrap it in a layer of plastic wrap, followed by a layer of aluminum foil, and store it on the counter at room temperature for up to 5 days.
This will work fine for whole or sliced banana bread, although the bread will better retain its moisture if you do not slice it until serving time!
If you'd like to freeze a whole loaf of Chocolate Chip Banana Bread, follow the same plastic wrap-foil procedure, only this time, do a double layer of foil!
If you'd like to store pre-sliced banana bread in the freezer, wrap each individual slice of banana bread in wax paper, and then transfer the slices to a gallon-sized zip-top bag. Note, you may need two bags if freezing a whole loaf worth of slices.
Chocolate Chip Banana Bread will stay good in the freezer for up to 3 months.
6 MORE BANANA RECIPES YOU’LL LOVE
- Banana Brownies
- Banana Bread With Applesauce
- Blueberry Banana Muffins
- Chocolate Banana Muffins
- Chocolate Chip Banana Cookies
- Banana Bread With Sour Cream
The best recipe for Chocolate Chip Banana Bread! Easy to make, just the right amount of chocolate, full of banana flavor, and always bakes up golden, soft, and crazy moist inside!
- 6 tablespoons unsalted butter, melted and cooled
- ⅔ cup granulated sugar
- ½ cup light brown sugar, packed
- 2-3 ripe bananas, mashed
- 3 large eggs, slightly beaten
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350° and have ready one standard-sized loaf pan, greased and dusted with flour. See the instructions below if using smaller loaf pans.
In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, mash the bananas. Then, add the butter, sugar, brown sugar, sour cream, eggs, and vanilla and mix well using a handheld mixer or a whisk.
Add the dry ingredients to the wet ingredients and stir until just combined. Add in ¾ cup of the chocolate chips and stir once more. Add the batter to the loaf pan and sprinkle the remaining chocolate chips over the top.
Bake for 40 minutes. Add a tent of aluminum foil on top of the bread, and bake for 20-25 minutes longer, or until a cake tester inserted in the center comes out clean.
Transfer the banana bread to a cooling rack and allow to cool 15-20 minutes. Then, turn the bread out (if desired), slice, and enjoy!
If you are using two small loaf pans, grease them and dust with flour. When you've finished making the batter, divide it amongst the pans and bake for 35 minutes.