Description
This classic Chocolate Chip Banana Bread Recipe is a moist and flavorful treat perfect for breakfast or dessert. It features ripe bananas, rich butter, and sweet chocolate chips, with a hint of cinnamon for warmth. The addition of sour cream or Greek yogurt adds extra tenderness, making this banana bread irresistibly soft and delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream or Greek yogurt
Add-ins
- 1 cup semisweet chocolate chips
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the banana bread once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract, mashed bananas, and sour cream or Greek yogurt until smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined to avoid overmixing, which can toughen the bread.
- Fold in Chocolate Chips and Nuts: Gently fold in the semisweet chocolate chips and, if using, the chopped walnuts to distribute evenly throughout the batter.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally sprinkle extra chocolate chips on top for added texture and flavor.
- Bake: Bake in the preheated oven for 55 to 65 minutes. Test doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step helps the loaf set and makes slicing easier.
Notes
- Adjust baking time if making mini loaves or muffins.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- This banana bread freezes very well; wrap tightly and freeze for up to 3 months.
