Chocolate Chip Banana Bread is a moist, delicious treat that is perfect for breakfast, brunch, or a snack. It is made with bananas and chocolate chips and is sure to please everyone. I make mine mile-high and just love how it rises in the pan! I also have Banana Chocolate Chip Cookies you will love!
Ingredients & Substitutions
Bananas: This is the best and most flavorful way to use up those leftover bananas. And, if you have over-ripe bananas, freeze them to use when ready to bake the bread. To freeze bananas, peel them, place them in an even layer in a freezer bag, and date the bag. Then, when ready to use, thaw them on the counter (which happens pretty fast). They can look mushy after they have thawed, but the flavor is still there!
Baking Soda: Using the correct amount of baking soda is important in quick bread. It reacts with sour cream to give the bread its rise. Be sure to check the freshness of the baking soda before using it in this recipe.
Sour Cream: Sour cream adds moisture and tanginess to banana bread. In addition, it also reacts with baking soda, giving the bread a super high rise and fluffiness. Be sure it is at room temperature before adding it to the batter.
Chocolate Chips: I used milk chocolate chips for more sweetness, which makes each slice of bread more dessert-like. You could certainly use semi-sweet chocolate chips if that is what you have on hand.
Chocolate Chip Banana Bread Variations
There are many variations you can add to chocolate chip banana bread to make it more unique. Here are a few ideas:
- Nuts: Chopped walnuts, pecans, or almonds give the bread a nice crunch.
- Coconut: Shredded coconut can add a tropical twist to the bread.
- Dried Fruit: Chopped dried fruit such as raisins, cranberries, or apricots can add a chewy texture and a hint of sweetness to the bread.
- Use white chocolate chips, M&M’s, butterscotch chips, or peanut butter chips.
Can I Make Banana Chocolate Chip Muffins?
Yes, this recipe will work to make muffins, but I only used 1 1/4 cups chocolate chips (reserving 1/4 cup for the tops of the muffins). Follow the instructions as written, but instead of pouring the batter into a loaf pan, pour it into lined muffin cups. This recipe will make 14 muffins. Top each muffin with reserved chocolate chips and bake for 22-24 minutes, or until an inserted toothpick comes out with a few crumbs but no wet batter.
How To Store Chocolate Chip Banana Bread
Store the bread at room temperature for up to 2-3 days, preferably in a storage container. If you need to store the bread for longer than a couple of days, you can refrigerate it for up to a week. However, storing it in the refrigerator may dry out the bread faster. To keep the bread from drying out, wrap it in plastic wrap or aluminum foil, then place it in an airtight container.
Can I Freeze This Bread?
Yes! In fact, banana bread freezes really well (so make an extra loaf next time)! To freeze the bread, wrap it in plastic wrap and store it in the freezer for up to three months. When ready to enjoy, let it thaw on the counter at room temperature.
More Quick Breads
Chocolate Chip Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large ripe bananas, (1 ¼ to 1 ½ cups)
- ¼ cup (57.5 g) sour cream, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups milk chocolate chips, divided
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, including up the sides, and spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, mash the bananas. Stir in sour cream, eggs, melted butter, oil, and vanilla.
- To the banana mixture, add the flour mixture. Mix until well combined.
- Fold in 1 cup of chocolate chips.
- Pour the batter into the prepared loaf pan. Top with the remaining ½ cup of chocolate chips. Bake for 65-70 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Allow the bread to cool in the pan for about 20 minutes before lifting it out to cool completely. Slice and serve.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Post and recipe updated May 11, 2023.
What the Test Kitchen had to say about this recipe:
Autumn
I am a huge fan of banana bread, but adding chocolate chips takes it to a whole new level. The bread is moist and dense, with just the right amount of banana and chocolate flavors shining through in every bite. I love that it's easy to make with simple ingredients that most people have on hand.
Elizabeth
Yum! Both the banana and chocolate flavors really stood out in every bite of this moist bread. I didn't even need any butter on my slice, it was that good!
Bella
This is the type of banana bread that resonates with me the most. NO nuts! Plus the chocolate chips make it more delightful because, well, its chocolate! The bread is deliciously moist and has a great banana flavor. UPDATE: After adding more chocolate to the bread, the banana flavor still shines through even with all of that chocolate!
Selena
This is a solid banana bread recipe. The banana flavor shines with just a hint of chocolate with the chips. It rises and bakes up just beautifully!
Is there a substitution for sour cream?