Moist, tender banana bread loaded with rich chocolate chips creates the ultimate comfort food that’s perfect for breakfast, snacks, or dessert. This easy-to-make loaf combines the natural sweetness of ripe bananas with decadent chocolate morsels, resulting in a treat that’s irresistible to both kids and adults. With a golden-brown crust and chocolatey interior, every slice delivers pure indulgence with a homemade touch.
Banana bread is one of those timeless classics that never goes out of style, and for good reason. When you add chocolate chips to the mix, you elevate this humble loaf into something truly special. This recipe has been passed down through generations and perfected to create the ideal balance between the subtle banana flavor and rich chocolate throughout.
What makes this recipe stand out is its simplicity and reliability. Using overripe bananas ensures maximum sweetness and moisture, while the chocolate chips add delightful bursts of flavor in every bite. Whether you’re looking to use up those brown bananas sitting on your counter or craving a homemade treat, this banana bread delivers every single time.
I’ve tested this recipe countless times in my kitchen, and it never disappoints. The texture is incredibly moist without being dense, and the chocolate chips melt slightly during baking, creating pockets of chocolatey goodness throughout. Your kitchen will smell absolutely divine as it bakes, and you’ll find yourself reaching for another slice before the loaf has even cooled completely.
Why You’ll Love This Recipe
- The texture is perfectly moist and tender without being heavy or dense—every crumb melts in your mouth
- Simple pantry ingredients create a show-stopping result that tastes like it came from a professional bakery
- Chocolate chips add delightful pockets of richness that satisfy any sweet craving
- Makes your entire home smell incredibly warm and inviting as it bakes, creating the perfect cozy atmosphere
Ingredients
2 cups All-purpose flour (Lightly spoon and level for accurate measurement)
1 teaspoon Baking soda (Helps the bread rise and adds lift)
1/2 teaspoon Salt (Enhances all flavors)
3 medium Very ripe bananas (Peeled and mashed; should have brown spots)
1/2 cup Unsalted butter (Room temperature, softened)
3/4 cup Granulated sugar (Creates sweetness and moisture)
1/4 cup Brown sugar (Packed, adds deeper sweetness and moisture)
2 whole Large eggs (Room temperature for better incorporation)
1 teaspoon Vanilla extract (Pure vanilla for best flavor)
1/4 cup Sour cream (Adds moisture and richness to crumb)
1 cup Chocolate chips (Semi-sweet or dark chocolate, your preference)
1/2 cup Walnuts or pecans (Chopped, optional but recommended)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, including the corners and sides. You can also line the bottom with parchment paper for easy removal. This ensures your banana bread won’t stick and will release cleanly from the pan.
💡 Use a loaf pan that’s not too dark, as darker pans can cause over-browning on the sides and bottom of your bread.
In a medium bowl, whisk together flour, baking soda, and salt. Set this mixture aside. Whisking instead of simply mixing helps incorporate air and distribute the leavening agent evenly throughout the flour, which results in a lighter, more tender crumb structure.
💡 Sift the flour if it’s been stored for a long time, as it can become compacted and affect your bread’s texture.
In a large bowl, beat the softened butter with both granulated and brown sugar using an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the bread rise and creates a tender texture. Stop and scrape down the bowl as needed.
💡 Make sure your butter is truly softened but not melted—it should easily leave an indent when pressed with your finger.
Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until everything is well combined. The batter should look creamy and well-incorporated. Add the sour cream and gently fold it in with a spatula until just combined, being careful not to overmix.
💡 Room temperature eggs incorporate more smoothly and create a better emulsion with the butter, resulting in a silkier batter.
Add the mashed bananas to the batter and stir gently until combined. Pour the flour mixture over the banana mixture and fold everything together with a spatula using about 12-15 gentle strokes until just combined. Don’t overmix—some small lumps are perfectly fine and will result in a more tender crumb. The batter should look thick and slightly lumpy.
💡 Overmixing develops gluten and creates a tough, dense banana bread, so resist the urge to stir too much once you add the dry ingredients.
Gently fold in the chocolate chips and nuts (if using) with just a few strokes of your spatula. Reserve a small handful of chocolate chips to sprinkle on top of the batter before baking for a more impressive presentation. Pour the batter into your prepared loaf pan and smooth the top gently with a spatula.
💡 Reserve about 2 tablespoons of chocolate chips to press into the top of the batter before baking for a professional-looking loaf.
Place the loaf pan in the preheated oven and bake for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it (not wet batter, but a few crumbs are okay). The top should be golden brown and a skewer should pass through easily.
💡 If the top browns too quickly before the inside is cooked through, loosely tent it with aluminum foil for the remaining baking time.
Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. This allows the structure to set slightly. Run a thin knife around the edges to loosen it, then turn the loaf out onto a wire rack to cool completely. Slice only when completely cooled for cleaner cuts. Enjoy warm or at room temperature.
💡 Cooling completely on a wire rack prevents condensation from making the bottom soggy and ensures the crumb structure sets properly.
👨🍳 Chef’s Notes
The secret to exceptional banana bread is using truly ripe bananas—they should be mostly brown with just a hint of yellow. The riper the bananas, the more natural sugars they contain, resulting in a sweeter, more flavorful bread. I always keep overripe bananas in the freezer specifically for baking. Don’t skip the creaming step with butter and sugar; this incorporates air and ensures a tender crumb rather than a dense loaf. Finally, the sour cream is essential—it adds moisture and a subtle tang that amplifies the banana flavor beautifully.
Classic Chocolate Chip Banana Bread
Moist, tender banana bread loaded with rich chocolate chips creates the ultimate comfort food that’s perfect for breakfa…
Ingredients
- • 2 cups All-purpose flour
- • 1 teaspoon Baking soda
- • 1/2 teaspoon Salt
- • 3 medium Very ripe bananas
- • 1/2 cup Unsalted butter
- • 3/4 cup Granulated sugar
- • 1/4 cup Brown sugar
- • 2 whole Large eggs
- • 1 teaspoon Vanilla extract
- • 1/4 cup Sour cream
- • 1 cup Chocolate chips
- • 1/2 cup Walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, including the corners and sides. You can also line the bottom with parchment paper for easy removal. This ensures your banana bread won’t stick and will release cleanly from the pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set this mixture aside. Whisking instead of simply mixing helps incorporate air and distribute the leavening agent evenly throughout the flour, which results in a lighter, more tender crumb structure.
- In a large bowl, beat the softened butter with both granulated and brown sugar using an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the bread rise and creates a tender texture. Stop and scrape down the bowl as needed.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until everything is well combined. The batter should look creamy and well-incorporated. Add the sour cream and gently fold it in with a spatula until just combined, being careful not to overmix.
- Add the mashed bananas to the batter and stir gently until combined. Pour the flour mixture over the banana mixture and fold everything together with a spatula using about 12-15 gentle strokes until just combined. Don’t overmix—some small lumps are perfectly fine and will result in a more tender crumb. The batter should look thick and slightly lumpy.
- Gently fold in the chocolate chips and nuts (if using) with just a few strokes of your spatula. Reserve a small handful of chocolate chips to sprinkle on top of the batter before baking for a more impressive presentation. Pour the batter into your prepared loaf pan and smooth the top gently with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-55 minutes. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it (not wet batter, but a few crumbs are okay). The top should be golden brown and a skewer should pass through easily.
- Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. This allows the structure to set slightly. Run a thin knife around the edges to loosen it, then turn the loaf out onto a wire rack to cool completely. Slice only when completely cooled for cleaner cuts. Enjoy warm or at room temperature.
