Irresistible Chocolate Chip Banana Bread | Easy Homemade Loaf
Moist, tender banana bread studded with mini chocolate chips and a shiny, crackly top. Simple to mix in one bowl with ripe bananas, butter, oil, and sour cream for a soft, bakery-style loaf.
Ingredients
Ingredients
- 3 large very ripe bananas (about 1 1/3 cups mashed)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 tablespoons neutral oil (canola or vegetable)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup mini chocolate chips, plus extra for topping
- 1/2 teaspoon ground cinnamon (optional)
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan; line with a parchment sling.
- Mash the bananas in a large bowl until mostly smooth with small lumps.
- Whisk in the melted butter, oil, brown sugar, and granulated sugar until glossy.
- Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla and sour cream until creamy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
- Toss about 1 tablespoon of the dry mixture with the chocolate chips to help prevent sinking.
- Sprinkle the remaining dry ingredients over the wet mixture and fold gently with a spatula just until no dry streaks remain.
- Fold in the chocolate chips a few times to distribute evenly.
- Scrape the batter into the prepared pan, smooth the top, and sprinkle a small handful of chocolate chips over the surface.
- Bake for 55 to 65 minutes, until a tester comes out with a few moist crumbs and the top is set; tent with foil after 40 minutes if browning too quickly.
- Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack before slicing.
Notes
Start checking doneness at 55 minutes; ovens vary. Cool completely to avoid a gummy crumb. Store wrapped at room temperature for 3–4 days; freeze up to 3 months. Variations: add cocoa for double chocolate, walnuts for crunch, coconut, espresso, or a peanut butter swirl. For muffins, bake at 350°F for 18–22 minutes. Use very ripe or thawed, drained frozen bananas for best flavor.