Chocolate Chip Banana Bread
A cozy and indulgent loaf filled with the comforting flavors of ripe bananas and gooey chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour for a tender crumb, spoon and level.
- 1 teaspoon baking soda gives lift without fuss.
- 1/2 teaspoon fine sea salt balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled adds richness; substitute melted coconut oil for dairy-free.
- 2 large eggs, room temperature for structure and moisture; for an egg-free option, use 1/2 cup applesauce plus 1 teaspoon baking powder.
- 3/4 cup brown sugar lends caramel notes; reduce to 1/2 cup for a less sweet loaf or swap for coconut sugar.
- 1 teaspoon pure vanilla extract aromatic lift.
- 3 very ripe bananas, mashed (about 1 1/2 cups) the sweeter the banana, the better.
- 1/2 cup sour cream or plain Greek yogurt keeps the bread tender and moist; use dairy-free yogurt for a healthier option.
Add-Ins
- 1 cup chocolate chips (semisweet or dark) for gooey pockets; try chopped chocolate for rustic melty chunks.
- 1/2 cup chopped walnuts or pecans (optional) for crunch and toasty warmth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter with brown sugar until smooth. Add eggs one at a time, whisking until integrated, then stir in vanilla.
- Fold in the mashed bananas and sour cream until the batter is homogenous; it will be thick and luscious.
Mixing
- Add the dry ingredients to the wet in two additions, folding gently until just combined. Your batter should be moist but not runny.
- Fold in chocolate chips and nuts if using. Tip: toss chips in a tablespoon of flour first to prevent sinking.
Baking
- Pour batter into the prepared pan, smooth the top, and sprinkle a few extra chips on for a glossy finish.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack. Slice when slightly warm for gooey chocolate or wait until fully cooled for clean slices.
Notes
For a healthier option, substitute half the flour with whole wheat pastry flour. Variations include adding spices, using alternative sweeteners, or incorporating different nuts or fruits.