Chocolate Chip Banana Bread Recipe

This chocolate chip banana bread is the ultimate cozy bake: deeply banana-flavored, impossibly moist, and studded with melty chocolate chips in every slice. If you’ve got a bunch of speckled, forgotten bananas on the counter, this is the recipe to make with them—one bowl, simple pantry staples, and a foolproof method that works every time. The loaf bakes up tall with a crackly sugar-kissed top, a tender crumb that stays soft for days, and chocolate in every single bite, so there’s no sad plain slice at the end of the loaf. It’s equally good warm from the oven with cold butter or sliced cold the next morning with coffee.

Why This Recipe Works

Overripe bananas do double duty here: they bring concentrated sweetness and enough natural moisture that the loaf stays tender for days. Melted butter plus a mix of white and brown sugar creates a soft, rich crumb with a caramel-like depth you don’t get from sugar alone. A scoop of sour cream locks in moisture without weighing the batter down. Tossing the chocolate chips in a little flour keeps them suspended instead of sinking to the bottom, and gentle mixing with a low-and-slow bake gives you a tall loaf with a crackly top that never turns rubbery.

Servings: 8 | Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes

Ingredients

• 3 very ripe bananas (about 1 ¼ cups mashed; skins should be heavily speckled or black)
• ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup (60g) full-fat sour cream or plain Greek yogurt, room temperature
• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup (170g) semi-sweet chocolate chips, plus extra for topping

Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment, leaving overhang on the long sides for easy removal.
2. Mash Bananas: In a large bowl, mash the bananas with a fork until smooth with a few small lumps remaining. You should have about 1 ¼ cups.
3. Mix Wet Ingredients: Add the melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream to the bananas. Whisk until well combined and smooth, about 1 minute.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Toss ¾ cup of the chocolate chips with 1 tablespoon of the flour mixture; set aside.
5. Make the Batter: Pour the dry ingredients into the wet and fold gently with a spatula until just combined—do not overmix. Fold in the flour-coated chocolate chips.
6. Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top is browning too quickly.

7. Cool: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents the bread from steaming and getting soggy.

Tips & Variations

• For the best banana flavor, use bananas that are almost black—they’re sweeter and mash easily.
• If you don’t have sour cream, swap in full-fat plain yogurt or buttermilk; avoid low-fat versions.
• Add ½ cup chopped walnuts or pecans for crunch; toast them first for extra flavor.
• For a chocolate-chocolate version, replace ¼ cup of flour with cocoa powder and use dark chocolate chips.
• Don’t overmix the batter once the flour is added; stop as soon as you see no dry streaks.
• Oven temperatures vary—start checking at 55 minutes and use a toothpick for doneness.
• For mini loaves, bake in 3 mini pans at 350°F for 30–35 minutes.

Storage & Make-Ahead

Store cooled bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Reheat slices in the microwave for 15–20 seconds or in a toaster oven until warm.

Nutrition Information

• Calories: 380
• Carbohydrates: 52g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 28g
• Sodium: 210mg

Nutrition values are an estimate and will vary based on the exact ingredients and portion sizes you use.

FAQs

Can I use frozen bananas?

Yes! Thaw frozen bananas completely, then drain any excess liquid before mashing. They’ll be extra moist, so you may need to add 1–2 tablespoons of flour if the batter seems too wet.

Why did my banana bread sink in the middle?

Sinking usually happens from overmixing, too much liquid, or underbaking. Mix until just combined, measure flour accurately, and check doneness with a toothpick—it should come out clean or with a few moist crumbs.

Can I make this without eggs?

For an egg-free version, replace each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. The texture will be slightly denser but still delicious.

How do I keep chocolate chips from sinking?

Toss the chocolate chips with a tablespoon of flour from the dry ingredients before folding them into the batter. This coats them and helps them stay suspended.

Can I use whole wheat flour?

Yes, but start by replacing half the all-purpose flour with whole wheat pastry flour for the best texture. Whole wheat flour absorbs more liquid, so you may need an extra tablespoon of sour cream.