Super Moist Chocolate Chip Banana Bread
Is there anything more comforting than a good old fashion banana bread; how about chocolate chip banana bread. This is banana bread is by far my favourite, it’s moist and flavouful and LOADED with chocolate chips. It’s sure to become a favourite in your house. So grab those overripe bananas and lets get baking.
I hope you all are doing well this fine day, it’s hard to imagine summer is coming to an end and kids will be off to school soon. My kids are all set they have their supplies ready to go and are looking forward to the new school year and well that means back to making school lunches. I don’t know about you guys but I usually pack a homemade treat in my kids lunches either cookies or brownies but on occasion I will pack them banana bread, and not just any banana bread chocolate chip banana bread. This recipe is by far one of their favourites I can’t make it enough and it never last long, I mean can you blame them. It’s packed with chocolate chips and when it comes out of the oven all warm and gooey is hard to resist. Of course you can omit the chocolate chips but why would you??
Why you will LOVE this recipe:
- Super Easy to make
- Super MOIST and FLAVOURFUL
- Easy to pack or freeze
- HARD to resist
What you’ll need to make it:
- Bananas – Duh! Use overripe almost black bananas, the riper the sweeter.
- Fat – Butter or oil. I love using butter in this recipe but you can definitely use vegetable/canola oil. You may use coconut oil but you will get a coconut flavour.
- Sugar – this recipe calls for granulated sugar.
- Sour Cream – keeps it moist, oh and it’s full fat sour cream.
- Baking Soda – you only need baking soda due to the addition of sour cream as it interacts with the soda for leavening.
- Chocolate Chips – Use your favourite kind of chips here for me it’s semi-sweet but you can you milk or a combo of both.
- Pan – 9×5 inch loaf pan or go ahead and make mini loaves if you like 3 mini pans should suffice for this recipe.
This banana bread can be stored covered on the counter top for up to 3 days (it won’t last that long) or you can go ahead and freeze it, either the entire loaf or slices.
So lets jump right to it I know you will love this recipe a much as we do and maybe even be packing it in your kids lunches as well.
XOXO Mari!
Super Moist Chocolate Chip Banana Bread
Ingredients
- 3-4 medium overripe bananas
- ½ cup of soften unsalted butter
- ¾ cup of granulated sugar
- 2 large eggs at room temp.
- ½ cup of full fat sour cream
- 1 tsp of baking soda
- ½ tsp of salt
- 2 cups of all purpose flour
- 2 cups of chocolate chips
Instructions
- Preheat your oven to 375°F. Spray a 9×5 inch loaf pan with cooking spray and set aside.Take your bananas and mash them with a fork (I actually put them in my stand mixer and mash them that way) and set aside.
- In a bowl add your flour, baking soda and salt, whisk and set aside
- With your mixer or hand held combine butter and sugar and mix for about a minute.
- Add eggs and mix again and then add your bananas and sour cream to the mixture and mix again.
- Take your flour, baking soda and salt and with mixer on low add it slowly to the wet mixture and mix until just combined.Then take 1½ cup of chocolate chips and gently fold into the batter.
- Pour batter into the prepared loaf pan and spread evenly, then top off with the remaining chocolate chips.
- Bake for 50-60 minutes until a tooth pick comes out just clean with a few crumbs. The edges will be dark and there will be a crack down middle of bread, but you don't want to over bake it as it continues to bake while cooling.
- Let cool in pan for 10-15 mins then remove from pan and let it cool for another 20 mins before slicing (if you can wait that long lol).