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.
Dear god! This was THE BEST!!!! Thank you!
I’m so glad you enjoyed it Keri! Thanks for sharing! :)
I am going to use this recipe tomorrow. Thank you for posting it. Any thoughts on the ideal time and temp for mini loaf pans?
I hope you enjoyed this recipe! I always set the timer for about 20 and then go from there! :)
I just made these during naptime. Quick and easy! Thank you!!!
So glad you liked them Leslie! I buy extra bananas just so I can make these! :)
A few questions…1 cup of sour cream?! As in sour cream you typically put on tacos and burritos? Also, how many bananas does it normally take to make 1 cup? (I haven’t had banana bread in so long can’t wait to have some).
Hi Kristina! Yes, 1 cup sour cream is right. :) Sour cream makes breads, cakes, etc. really moist! It is usually about 3 medium bananas!
I just made this and absolutely loved it! I actually added a 1/2 tsp of cinnamon and instead of 1 c sour cream, I used 1/2 c and another 1/2 c of applesauce. It was really moist, but go so good. I also through in 3/4 c of walnuts for crunch. This was a real easy recipe. I had my little princess help me with the mixing too. Thank you!
I’m so glad you enjoyed it Gracey! Thanks for stopping by again to let me know! :)
Hi, This recipe sounds great! Just curious, how much is ‘1 stick of butter’?
Hi Julia! 1 stick of butter is 1/2 cup or 8 Tablespoons. :)
How big is the stick of butter? We don’t really use sticks of butter here. All we have is the pound of butter or margarine in a container.
Hi Michelle! A stick of butter is the same as 1/2 cup or 8 Tablespoons! :)
Hi, is the sugar 1 and 1/3 cups of sugar? Or 1/3 cups of sugar? Thank you! I’m making this recipe today and can’t wait to try. :)
Hi Tina! It is 1 and 1/3 cups of sugar! :) Hope you enjoyed these!
I’ve been making this recipe weekly the past few months. I make it into muffins. They are so yummy. My whole family loves them and is the best way to use up those overripe bananas.
I’m glad your family loves this recipe! My kids love when I make them into muffins too or mini loaves! Thanks for your comment Kammie. :)
Can I pour all of the batter into one large loaf pan?
Hi Jennifer! I always pour it into 2 large loaf pans or make 1 large loaf pan and the rest in a muffin tin! I think it might overflow if you put all the batter in one!
I just made it. It really was lovely! I’m not a huge banana bread person, but I couldn’t stop eating it. Thanks for sharing!
I’m glad you liked it Deborah! The sour cream and chocolate chips definitely make this my favorite! Thanks for your comment. :)
Yum!!! Just made these in muffin version, using half milk.choc chips and half peanut butter chips. SO moist and delicious! Done in exactly 25mins. My batch made 22. The whole family is creepin’ the kitchen right now, trying to steal more. Thanks!
I’m glad your family loved them Karri! The peanut butter chips would be delicious too, I’ll have to give that a try! :)
White sugar or brown sugar? Or it doesn’t matter?
White sugar! :)
This bread is delicious! So soft and moist. This recipe is a keeper.
I’m glad you liked it Diana! Thank for your nice comment! :)
I made this recipe today and it is everything you said and more! It is definitely a keeper!
Thanks for your comment Sunny! I’m glad you liked the banana bread! :)
I’m dying here with a major sweets craving attack and the chocolate chips melted in the banana great looks a-ma-zing. Pinning… ;)
Thank you for hosting Friday’s linky!
Can you use frozen bananas? I freeze them when they get super ripe and now I have a ton and am all smoothied out – ha!
Yes you can definitely use frozen bananas! Just let them thaw and them mash them before making your banana bread! :)
I have a major weakness for banana bread. And, seriously, who makes banana bread without chocolate chips?? That’s the whole point of banana bread right!? Love this recipe and pinned!
YUMMY!!! Just pinned. :)
I love everything about this banana bread! I’m a little excited, because I have some over ripened bananas … and sooo ready to make this today!