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–+ servings
Iram Mansoor

Chocolate Chip Banana Bread

5 from 1 vote
This moist and flavorful Chocolate Chip Banana Bread is the perfect way to use up ripe bananas. Infused with rich vanilla, tangy sour cream (or Greek yogurt), and loaded with melty chocolate chips, this loaf is a comforting classic with a delicious twist. Whether enjoyed warm from the oven or as a sweet afternoon snack, it never disappoints.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8 Slices
Ingredients Method Video Notes

Ingredients
 
 

  • 3 ripe bananas, peeled and mashed
  • 8 tbsp unsalted butter, melted
  • 1 large egg at room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
Prepare the Wet Ingredients
  1. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth (about 1–2 minutes). Add the granulated sugar and mix until a paste forms.
  2. Crack in the egg and whisk until fully incorporated. Stir in the mashed bananas, vanilla bean paste, and sour cream. Mix until smooth and well combined.
Combine the Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
Bring It All Together
  1. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Once almost fully combined, fold in the chocolate chips.
  2. Be careful not to overmix — a few lumps are perfectly fine.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips if desired.
  2. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool & Serve
  1. Allow the banana bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Video

Notes

  • Use very ripe bananas — the spottier, the better.
  • Don’t overmix the batter; this helps keep the loaf tender.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Flour your chocolate chips: Prevent them from sinking by tossing in a bit of flour before adding.
  • Check early: Start testing for doneness around 55 minutes — every oven varies.
  • Let it cool: Cool completely before slicing for clean cuts and best texture.
  • Customize it: Add nuts, swap chocolate types, or sprinkle in a little cinnamon.

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