Easy Chocolate Chip Banana Bread Recipe

Easy Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread is the best afternoon snack! Moist chocolate sweetbread featuring everyone’s favorite banana + chocolate combo.

Of all the variations of the classic banana bread recipe we’ve made, this one is probably my favorite. No offense to peanut butter banana bread or cream cheese banana bread, but this is definitely the easiest variation!

Chocolate chips are all good

The only thing that makes banana bread even better is the chocolate chips!

In fact, chocolate chips make the world a better place. Add them to anything and it’s instantly delicious – especially to our classic banana bread recipe. I mean, what’s better than a slice of hot chocolate banana bread right out of the oven? Sometimes I even add a little butter to a slice. Heaven!

Anyone who has tried this chocolate banana bread will love it. You can have it for breakfast, lunch, dinner or dessert. Almost any time of day! Add some ice cream and you have the best dessert idea ever. Pack a slice and take it to breakfast. Eat it with some fruit and you have a delicious lunch.

This is always a good time for chocolate chip banana bread.

How to Make Chocolate Chip Banana Bread

banana. I’ve said it before, but make sure you have super ripe bananas before starting this recipe! The outside of the banana peel needs to be almost black. You’ll need four super ripe bananas for this recipe. Mash them before starting the batter.

wet ingredients. In a mixer, beat sugar, eggs and oil to cream. Then add vanilla, sour cream and bananas.

dry ingredients. Then in a bowl combine the dry ingredients – flour, baking soda, baking powder, salt and whipped powdered ingredients.

combine. Add dry ingredients to wet ingredients and mix until all combined. Then gently fold in the chocolate chips. Don’t over-mix the batter – this may cause it to collapse after cooking. Gently mix all ingredients together until they are fully incorporated. I like to add a few extra chocolate chips to the batter to give it a little prettier.

bake. Pour the batter into two large greased and floured loaf pans. Bake the bread in a 350 degree oven for 45-50 minutes. It should brown slightly on top!

make it into muffins

You can easily turn these into muffins! Here’s a link to the Banana Muffins recipe. Be sure to add chocolate chips, cinnamon and sugar for extra sweetness.

If you have leftovers 😉

storage. Store banana bread in an airtight container, in a plastic zip top bag, or cover with foil! This will ensure it stays nice and moist and doesn’t dry out. It will stay fresh on your counter for a few days at room temperature, or you can keep it fresh in the refrigerator for about a week.

freezing. Most breads freeze well and this recipe is the same. Just wrap it tightly in plastic wrap or foil and place in a freezer-safe bag. This should last up to 3-4 months when properly stored in the refrigerator.

Simply thaw on the counter and reheat in the microwave when you’re ready to serve.

Banana bread is the best! I think we can all agree on that. Add chocolate chips…well, make it even better!

More Banana Bread Recipes:

course bread

American food

Prep time 10 minutes

Cook Time 45 minutes

Total time 55 minutes

Serving Size 16

Calories 371 kcal

by Lil’ Luna

  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup oil
  • 3 eggs
  • 3 teaspoons vanilla
  • 12 ounces sour cream
  • 4 bananas overripe
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 whipped topping mix envelope
  • pinch of salt
  • 1 cup chocolate chips
  • Preheat oven to 350 degrees. Spray two large loaf pans with spray or grease and flour.

  • Butterscotch, oil and eggs. Add vanilla, sour cream and bananas. Stir well.

  • In a separate bowl combine flour, baking soda, baking powder, salt and whipped powdered ingredients. Add dry mix to wet mix and mix well. Add 1 cup chocolate chips.

  • Pour into prepared pan. Bake for 45-50 minutes.

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