The Best Chocolate Chip Banana Bread
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…
MY OTHER RECIPES
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.
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…
You’ll just want to fold them in with the other extras…
And then sprinkle some extra chocolate chips on top for posterity.
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.
But since I know you too well, you’ll slice it warm…
…and then add butter. It’s the right choice.
Friends. Please try this asap and report back. I am positively positive you will love me forever.
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Prep Time:
Yield:
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PinIngredients
- 3 medium bananas, divided
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Spray a 9×5 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.
- In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining banana thinly, and set aside.
- 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.
- Fold in the chocolate chips, walnuts, and sliced banana.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 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
Helpful tip… Out of sour cream?
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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!
It will totally work as muffins, yes 🙂 And so funny about your daughter…sometimes cutting corners is the way to go!
If I want to give a few away how long would you cook an 8×3 pan?
I would start with 35 minutes and check from there.
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 🙂
Thank you so so much!! xo
Do you think this can be made with Gluten Free all purpose flour?
Yes! I use cup4cup brand and it works great!
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.
do it!!!!
Does it freeze well?
yes!!
Great! Just finished making it and will freeze for Thanksgiving company!!!
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!
right? there are so many possibilities! I do think this base recipe with the sliced bananas will be my go-to from now on! But of course I can play around with ways to jazz it up!
You had me at banana. 🙂 I am definitely making this ASAP!!!
I hope you do!!
How do I convert cups to ozs for the recipe
I created this chart to help you! http://cookiesandcups.com/cups-grams-conversion-chart/
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
Butter on banana bread crazy?! I feel so sad for them! hahaha!
Do you think I could use this recipe with the pb and pb cups you have in your other recipe? Would you adjust anything?
I wouldn’t add the peanut butter to this recipe, but absolutely the peanut butter cups!
Do you use unsalted butter or salted butter?
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 ?
That’s a great idea, and sure! The great thing about this recipe is it lends itself to all sorts of adaptation on what you add-in!!Can’t wait to hear how you like it!
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?
I think it will be fine as a swap!
I don’t think there can be too many banana bread recipe! I like the big chunks of bananas in this recipe! Looks delicious!
I tried it this weekend and it is seriously amazing
Oh I’m so glad you liked it!!
Looks delicious! ?
Is this a cream cheese recipe icing on top of the loaf in the picture? This recipe sounds amazing!
Oh that’s just butter 😉 But cream cheese frosting would be delicious!!
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?
You can sub in greek yogurt for the sour cream!
excellent blog post,thank you for sharing
god bless you
have a nice day
I love, love this recipe. It is the best one I ever tried.
Thank you!
so so glad you liked it!!
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!!
Love it!! I was planning on making a loaf today!
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
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
I just had the sameness issue. In the very center after an 1:10 in the oven it was still not set.
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.
My prior baking experience was one batch of cookies. I made these and my wife says “It’s out of this world”. I’m the official family banana bread maker.
LOVE hearing this!!!
Thank you sooooo much!! As a mom, it was my first time attempting to bake with my 7 year old son, so happy I had this fabulous recipe, which we followed and it came sooo delicious!!!!!!!
So glad you liked it!!
I made this yesterday and the result in my house was overwhelmingly to keep making it… I did leave out the Walnuts though, allergy reasons.
Love hearing this!!
Making this as we speak. Except I totally forgot to add the sliced banana, hoping it still turns out! Now to scope out your other banana bread recipes.
It will still be good 🙂 But try it again sometime with the slices!
Best banana bread I have ever tasted! Made it for my family over the weekend. Making some for my co-workers tonight. Also baking a loaf of the Reese’s Banana Bread! Thanks for sharing your recipes.
Excellent recipe but why do my chocolate chips keep sinking to the bottom?
oh man! are you using mini chips?
I made this tonight and it is fantastic! Thanks for a great recipe. I didn’t know that my sour cream was very expired (yuck) until I was ready to add it to the bowl. I substituted vanilla yogurt and crossed my fingers. It totally worked in a pinch, but I’m excited to make it again with the sour cream.
I bet yogurt worked perfectly! SO glad you liked it!!
This looks amazing! I’m going to try this weekend. 😀 Do you think I could chop up a chocolate bar into bits instead of chocolate chips? I usually prefer that in cookies and wonder if it will work for bread as well?
sure!
Hi there! Your recipes look amazing!! This may be a silly question but…do I use a mixer for this recipe or just stir with spoon? Always looking for good recipes that don’t require me to haul out my ginormo mixer. But I’m making this one either way…just thought I would check:)
Thanks!!
I make this with a wooden spoon!!
BEST banana bread for sure!! I made this for my kids party yesterday and one dad told me it was the best thing he ate at the whole party!! So delish and so easy!! My new fave recipe website:)) Thank you!!
Could yogurt be subbed for the sour cream or is there another sub for sour cream? Love sour cream but only have 2 or 3 tsp left in an 8 oz container and would like to not have to go to the store for one ingredient. I want to double recipe and make two loaves. Suggestions? Have made this recipe once, it is so good.
Should have read the comments first before inquiring. I see where another baker used vanilla yogurt in place of the sour cream and I happen to have Yoplait vanilla yogurt, so unless my bananas are too far gone and I have to go to the store anyway, that’s what I’ll use. Thanks
Sad to report that the vanilla seemed to be overkill in my bake. It smelled and tasted of liquor, and completely overpowered the banana and chocolate. I used McCormick pure vanilla extract – might it have been a better idea to use imitation vanilla? Either way, if I try this again, I’ll be cutting the measurement in half.
That’s really strange you would have that result… you used just 2 teaspoons?
Yeah, only two! I’ll try a different vanilla next time because this one seems to be really strong, and I just gotta have this bread. 🙂
If I did not want to use the walnuts, would I need to substitute something in its place for consistency reasons?
Have to agree…this was the best banana bread I’ve ever made! Super moist and tender – yum! I made two adjustments. I used half brown sugar and half white sugar and I doubled the chocolate chips because my crazy son doesn’t like nuts in banana bread. This one’s a keeper. Thanks!
hello there first time making this recipe I am so very excited! I would like to make this using Stevia instead of sugar trying to watch my sugar intake sugar usually has moisture how much water should I add if I’m going to use stevia or how much more sour cream in this case?
Going to make this for the first time this weekend. I’ve read a lot about adding brown sugar… is that something I can do and if so, how much? I also was going to coat the chocolate chips and walnuts with some flour to prevent sinking – is that okay for this recipe? Thanks!
Yes, that’s ok to coat the chocolate chips and walnut… and you can sub in brown sugar for granulated in equal portions!
Also, do the bananas need to be overripe?
The riper they are, the sweeter they will be. But I will admit I have made this before without them being extremely ripe, and it works well too!
Wondering if this recipe can be made with frozen bananas. Have a freezer full of them and would love to try this bread.
Yep! Just thaw them out and bring them to room temp!
Do you think greek yogurt could sub for the sour cream? Recipe looks delicious!
Greek yogurt will work best!
Sorry – just noticed the answer to my question.
Love this recipe.
Does this recipe freeze well?
Does this bread freeze well?
Made this bread tonight – this recipe is a keeper! Only had a bite but know it will be amazing with coffee in the morning! Easy to make, too. You’ll be happy you made it!
SO glad you like it!!
I tried this and mine was too moist and soggy. Was it the sour cream? I also used oat flour as opposed to all white flour. Please help!
Yes, the flour change would absolutely cause that. The ratio of oat flour to all purpose flour in baking should be 1 cup all purpose flour = 1 1/2 cups oat flour
OMG! made this last night and it is deathly good…thank you!!
LOVE it!!
How much baking time for muffin?
Start with 20 minutes and check them from there!
Muffin baking time?
I Would like to make this recipe as muffins. Can you recommend the baking time?
I would say 25-30 minutes
Absolutely the best. I never thought to add sliced ? so good.I accidentally added a couple of dashes of cinnamon and it was a happy accident. Thanks for the recipe. Do you have one for chocolate cake roll?
I don’t, but I will work on that!
Banana Heaven.. Spread some Nuttela on a slice and you will never want another pastry in life!! Your welcome!
Can you confirm there’s no baking powder required in this recipe? Most banana breads require both baking soda and baking powder.
no baking powder
I made this recipe three times now. Every time I’ve made it its completely flopped on me. It’s never cooked all the way and I’ve followed the recipe to the t.
I made this. It is the best. Don’t mess with the recipe. Just try it, you will like it.
How would you reheat this bread?
How would you reheat this bread?
The whole loaf? I would wrap it in foil and pop it in the oven on warm for 15-ish minutes 🙂
I just got cut a warm slice of this bread.oh my goodness, its delicious..I followed the recipe except for the walnuts (allergies).
It it so moist…you can’t taste the sour cream, but it makes a big difference. My husband loves it too.
Just made this tonight, amazing! Managed to successfully convert the ingredients to grams (since I live in Norway), which is not always easy, but this turned out perfect. And it looks so pretty, like cookbook worthy! Thank you!
Is it ok to use 8.5X4.5X2.5 in
Making a loaf and took the muffins out at 20 minutes and they were perfect, we’re at 60 minutes now though and the bread is definitely still liquid in some places 🙁
I made this recipe yesterday. It was my first time making banana bread and OMG! This recipe is PERFECT!! I wanted a moist bread, but something that wouldnt crumble apart. The banana flavor was just right! I made it with chocolate chips and walnuts…mmm sooo good!!! I doubled the recipe and got 3 loaves (8x3in), you can get 4 loaves if you distribute the batter to a lower point. I wanted tall loaves so my trays were filled to about a 1/2 in. from the top. Took 60 mins to bake. Seriously, thank you so much for sharing this recipe, it is amazing and will be my forever banana bread recipe!!!
Took out of the oven 30 minutes ago and YES, these are moist and super delicious ….I used 3 mini loaf pans and baked for 40 minutes…had a little left over for 4 muffins and baked those for 20 minutes…all perfect! I wouldn’t change a thing about this recipe and I’ve been baking for years…oops, I did use White Whole Wheat Flour from KAF and like I said moist and absolutely delicious. Thanks so sharing this recipe!
This was amazing. My staple recipe
Is it not possible to make the recipies in grams too ?
Best banana bread recipe I’ve ever made. Moist beyond belief!
Question: Do you think whole milk ricotta would substitute for the sour cream? I have some to be used up and would like to make a few more loaves.
★★★★★
I think that would work, and I would be super curious to hear the results!!
I made this twice thinking I did something wrong or forgot something but both times, by the time my bread was finally done baking completely thru, it was dark dark brown actually on the verge of being burnt on the outside and this was after approximately an hr and a half of baking. It would not bake completely in the 50 bake time as recipe states. It turned out hard on the outside both times. I will be looking elsewhere. Very disappointed
Can I make muffins out of this?
Sure! I have readers who have made muufins using this recipe 🙂