Chocolate Chip Banana Bread
A cozy and irresistible loaf featuring ripe bananas and pockets of melted chocolate, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour or use half whole wheat for a nuttier option
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon optional for warmth
Wet Ingredients
- 1/2 cup unsalted butter, softened coconut oil can be substituted for a dairy-free loaf
- 3/4 cup granulated sugar swap half for brown sugar for a deeper flavor
- 2 large eggs, room temperature
- 1 1/2 cups very ripe bananas, mashed about 3 large bananas
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream or plain yogurt use dairy-free yogurt if needed
- 1 cup chocolate chips (semisweet or milk) use dark chocolate for a more indulgent dessert
Optional Ingredients
- 1/2 cup chopped walnuts or pecans optional
- 1/2 teaspoon espresso powder to amplify chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and optional cinnamon. Set aside.
Mixing
- In a larger bowl, beat the softened butter and sugar until light and fluffy — about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Fold in the mashed bananas and sour cream or yogurt until combined.
- Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain.
- Fold in the chocolate chips and optional nuts.
Baking
- Pour the batter into the prepared pan, smooth the top, and sprinkle reserved chocolate chips on top.
- Bake for 55–65 minutes until a skewer inserted in the center comes out with moist crumbs.
Cooling
- Cool in the pan for 10 minutes, then transfer to a rack. Slice warm or let it cool for cleaner cuts.
Notes
For healthier options, replace half the butter with applesauce and use whole wheat flour. Store wrapped for up to 3 days at room temperature or freeze for up to 3 months.