The BEST chocolate chip banana bread that’s super moist, sweet and delicious! Filled with chocolate chips and fresh banana flavor. This recipe is always requested by friends and family!
This quick bread recipe is a twist on my classic banana bread as is this banana cranberry bread and recipe for banana nut bread!
Table of Contents
Chocolate Chip Banana Bread Recipe
This is the BEST chocolate chip banana bread and is one of my staple baking recipes that I make regularly. It tastes amazing and is so soft and fluffy. I also make this easy banana bread recipe, but let’s be honest, everything is always better with chocolate chips!
I’ve tried quite a few recipes and have finally nailed down the perfect banana bread, which of course involves chocolate chips. ;) I always make a double batch because it is oft requested by friends and family. You can leave out the chocolate chips, but they really do make the bread!
Recipe Ingredients
- Bananas: Ripe bananas that are soft and spotty are best to use. Freeze your overripe bananas then just thaw at raw temperature before using.
- Butter: Softened butter is easier to cream with the sugar.
- Baking staples: Eggs, vanilla extract, all-purpose flour, baking powder, baking soda and salt.
- Sour cream: This makes this chocolate chip banana bread soft and moist! Greek yogurt or buttermilk can also be used.
- Chocolate chips: Mini semi-sweet chocolate chips or regular full-size chocolate chips.
How to Make Chocolate Chip Banana Bread
- Make the batter. Cream together the butter and sugar. Then mix in the eggs, vanilla and sour cream. Whisk together the flour, baking powder, baking soda and salt in a separate bowl, then slowly add the dry mixture to the wet mixture. Fold in the mashed bananas and chocolate chips.
- Pour into pans. Pour the batter into two greased 8×4″ loaf pans. You can also pour the batter into one 9×5″ pan or four small loaf pans, however you’ll need to adjust the baking time.
- Bake in oven. Bake at 325°F for 55 minutes, or until the bread is lightly browned and a toothpick comes out clean. Once slightly cooled, remove from pan and transfer to a cooling rack to cool completely.
Tips for the Best Chocolate Chip Banana Bread
- Flour your loaf pans or line with parchment paper to prevent the loaves from sticking.
- Use Greek yogurt instead of sour cream for a lighter alternative.
- Feel free to use frozen bananas. Just let them thaw first and then mash before making your bread.
- Add a few chocolate chips on top of the batter in the loaf pan to make it look extra pretty.
- You can cut the recipe in half if you’d prefer to only make 1 loaf, you can also make this banana bread with cake mix.
- If the bread is browning too fast, cover the top lightly with foil to prevent burning.
Can I Make This Into Muffins?
You can easily make this recipe into chocolate chip banana bread muffins instead. Just pour the batter into a muffin tin lined with muffin liners or sprayed with non-stick spray. This recipe will make 24 regular-sized muffins. Bake for 20 to 25 minutes, or until lightly browned and a toothpick comes out clean. Then transfer muffins to a baking rack to cool.
Can I Freeze Banana Bread?
This recipe makes two loaves, so I always love to freeze one of them for later. To freeze, simply wrap the loaf tightly in foil, then place in a freezer bag. Store in the freezer for 2-3 months.
More banana recipes to try include banana bars, banana pancakes and mini banana bread muffins.
More Delicious Banana Bread Recipes
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Chocolate Chip Banana Bread
Ingredients
- 1 stick butter
- 1 ⅓ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup ripe bananas (mashed)
- 1 cup chocolate chips
Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 325°F. In a large bowl, cream butter and sugar. Then mix in eggs, vanilla and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to sugar mixture and stir until combined. Fold in bananas and chocolate chips.
- Pour into 2 (8×4") loaf pans and bake for 55 minutes. If using a 9×5" pan, you can put the batter into one pan, but you will need to cook 10-15 minutes longer. You want the bread to be lightly browned. If it's browning too fast, cover lightly with foil. Remove from oven once a toothpick comes clean.
- Once the bread is slightly cooled, remove from the pan and place on a cooling rack. Slice and enjoy with a cold glass of milk!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Nut-Free, Quick Bread, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is my “go-to recipe for banana bread. I’ve been using this same recipe for at least 10 years. DELICIOUS
Thanks for the review Grace!
Best Chocolate Chip Banana Bread Recipe ever!
Thanks for the review and we agree ;)!
Hi my husband I love this recipe, I’m just wondering if I can use a Bundt cake pan instead, thanks
I haven’t tried, but I don’t see why not. I would just make sure butter it and dust flour on top before adding the batter. You may want to check it 5-10 minutes ahead of time as well.
This is the best banana bread recipe ever. Everyone who has eaten it loves it!
I’m so happy to hear that!! My family loves it too :)
We love this recipe! I use it to make muffins whenever we have extra bananas. So good!
Best banana recipe ever!
“Best banana bread I’ve ever made” was the feedback I got. Thank you for your great recipe. I did make one adjustment. I didn’t have sour cream, but I had greek vanilla yogurt; so I omitted vanilla extract and inserted vanilla yogurt for sour cream and vanilla
Love this recipe! the best breakfast for me is the peace of banana bread and coffee!
Yes it is the BEST!
Been making it for years so thought I’d drop you a thank you for the awesome recipe! Thanks!
Actually not years, since 11/3/19
I should add that use my home grown bananas, usually Pisang Klotek from Sri Lanka that I grow here in West Los Angeles. They have a very triopical/pineappley flavor.
I’m so glad to hear you love it! Thanks for leaving a comment and review! :)
Do you use salted or unsalted butter?
I typically use salted!
What a great way to incorporate chocolate into a breakfast item! I love banana bread for breakfast so I know I’m going to love this version even more!
I tried your recipe last night and loved it! Can’t wait to make it again!
I know I should bring eggs and butter to room temperature, but what about the sour cream?
Thanks again for this wonderful recipe!
The sour cream is fine straight from the fridge!
This is amazingly delicious! My new favorite thing of anything I make!
The only thing I changed was “flouring” the pan with cinnamon/sugar, after spraying with butter flavored spray, and sprinkling the top before putting in the oven.
I do this with my chocolate chip pound cake and fresh apple cake, and it adds nice flavor and browning.
If you haven’t tried this recipe yet, you definitely should.
I’m so glad to hear you love it! The cinnamon/sugar coating sounds amazing. I’m definitely going to give that a try! Thank you for your comment Teresa.