The Best Chocolate Chip Banana Bread

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

The BEST Chocolate Chip Banana Bread recipe uses a secret method to get extra banana flavor and texture! You’ll use this recipe forever!

Before you start yawning at yet ANOTHER Banana Bread recipe, please, please give me a chance to explain. I mean I get it. You have your Granny’s recipe that is the best. Or you’ve made my Toasted Coconut Banana Bread and don’t think you need to look any further. But I am not one to leave well enough alone…you know that about me by now.

I mean way, way back I made Peanut Butter Cup Banana Bread and thought it was the greatest thing that ever existed. Then I tried Brown Sugar Banana Bread…and yep, I thought the search was over. Repeat this again and again

And while I still stand solidly behind ALL of my banana bread recipes, this one that I am sharing with you today is EVERYTHING. Like, I am fairly certain I will never post another banana bread recipe here on Cookies & Cups.

That was a pretty bold statement.

Let me explain why this is the last recipe you’ll ever need. First off, it’s outrageously moist (sorry). This recipe has butter as well as sour cream, which not only make it unbelievably soft, they also give great flavor, as opposed to a lot of banana bread recipes that are made with oil. Of course I use walnuts in this recipe, that you can omit if you must, but I urge you not to, at least the first time you make this recipe.

BUT the real secret to this recipe on supreme moistness and banana flavor is…wait for it…SLICED BANANAS. You add some mashed and some thinly sliced. Is your mind blown yet?

Adding the sliced bananas into the bread leaves little pockets of banana that you wouldn’t normally have when it’s mashed. Not enough that it is mushy, that wouldn’t be good… just the exact perfect thing your banana bread has been missing all along. I’m telling you, this is legit.

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

Of course you can totally omit the chocolate chips if you are a purest…I have made this both ways.

But like I said, the sliced bananas are the magic…

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

You’ll just want to fold them in with the other extras…

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

And then sprinkle some extra chocolate chips on top for posterity.

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

The thing with this banana bread is that it’s out of control delicious when it’s warm…but it is also SO GOOD the next day! The flavors have a chance to blend together and get really soft and friendly.

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

But since I know you too well, you’ll slice it warm…

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

…and then add butter. It’s the right choice.

The BEST Banana Bread and this one has chocolate chips! I use a secret method to get extra banana flavor and texture!

Friends. Please try this asap and report back. I am positively positive you will love me forever.

The Best Chocolate Chip Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 8
Ingredients
  • 3 medium bananas, divided
  • ½ cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ cup sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups all purpose flour
  • ½ cup mini chocolate chips
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.
  2. In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining banana thinly, and set aside.
  3. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
  4. Fold in the chocolate chips, walnuts, and sliced banana.
  5. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.
Notes
store airtight for up to 3 days

 

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39 Comments on "The Best Chocolate Chip Banana Bread"

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Bryn
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I 100% believe in this process. The best banana bread ever to come out of my kitchen happened when my daughter made it and left a ton of whole slices of banana because she got bored mashing them (what???).
Can’t wait to try this recipe. Do you think recipe would work as muffins? Easier to freeze and do for breakfast that way. Thanks!

Loren Roth
Guest

Very impressed! Between this, your idea with rolling cookies in Oreo crumbs, and your idea with baking crispy chocolate chip cookie pieces into chocolate chip cookie batter – you seriously win when it comes to creativity in baking. Nice work! This is why I love your stuff 🙂

Jen
Guest

Do you think this can be made with Gluten Free all purpose flour?

Analida\
Guest

Drooling! Banana bread is lovely to make when my bananas are about gone off…or I spot a bunch of soft bananas at the grocery store. Inspiration strikes! Now I am doubly inspired because CHOCOLATE.

Kelly | Maverick Baking
Guest

I can totally relate here, I don’t think I’ve ever made banana bread the same way twice! I think part of the fun is just making it up as you go along sometimes. Really like the idea of using slices as well as mashed banana, looks so moist and yummy, I’ll definitely try that idea, thanks!

Rosa
Guest

You had me at banana. 🙂 I am definitely making this ASAP!!!

Miss j banks
Guest

How do I convert cups to ozs for the recipe

Brooke
Guest

I never thought about putting sliced bananas in banana bread. It sounds delicious! Chocolate chips are a must! I am so glad I’m not the only one who butters their banana bread. My coworkers think it’s crazy! LOL

Leah
Guest

Do you think I could use this recipe with the pb and pb cups you have in your other recipe? Would you adjust anything?

Jenny
Guest

Do you use unsalted butter or salted butter?

M. Salem
Guest

Hi Shelly !! The highlight of my day is when I see a new recipe on your blog !! Could I use this recipe but instead of chocolate chips use toasted coconut… like a mashup of this banana bread recipe with your toasted coconut banana bread recipe ?

Steff
Guest

if I wanted to sub some or all of the regular sugar for brown sugar, do you think I would have to reduce the sour cream a little to compensate for the extra moisture? or would it be fine as-is with just that sub?

Laura @ Laura\
Guest

I don’t think there can be too many banana bread recipe! I like the big chunks of bananas in this recipe! Looks delicious!

KRisty tidwell
Guest

I tried it this weekend and it is seriously amazing

Bharat Ratna
Guest

Looks delicious! ?

Brenda
Guest

Is this a cream cheese recipe icing on top of the loaf in the picture? This recipe sounds amazing!

Deepa
Guest

I don’t have sour cream but really want to make this recipie!!! What adjustments would i make to the other ingredients to make this recipie work?

vikas pv
Guest

excellent blog post,thank you for sharing
god bless you
have a nice day

cookie
Guest

I love, love this recipe. It is the best one I ever tried.
Thank you!

Lisa
Guest

I saw this recipe on vacation last week. Came home and baked it up. My husband and I are eating it warm from the pan. Yum!! This is going on my Mother’s Day brunch menu! Thank you!!

stefanie
Guest

I just made this today – sooo good. It has a deep banana flavor and just the right amount of chocolate chips. I did find it was hard to test for doneness with toothpick and I had to pop it back in for almost an extra half hour. Sooo yummy

Linda
Guest

Something wrong with this recipe. Measured carefully and cooked a full hour..still runny. I don’t think there is enough flour in this recipe. Too much moisture

Alora Thresher
Guest

I made this just now with pecans and normal-sized chocolate chips; I also sugared the loaf pan and sprinkled a generous amount of sugar on top, which gave it a really pleasant, crunchy thin crust. I used mostly a vegan butter substitute instead of normal butter, and it turned out just fine. The warm slice I had just now was moist and full of banana flavor, although the kitchen kinda took on a weird zucchini-like aroma in the last few minutes, which made me a little nervous. Thanks for the recipe.

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