The Best Chocolate Chip Banana Bread

The BEST Chocolate Chip Banana Bread you will ever try!

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’re probably wondering why mine is the best Chocolate Chip Banana Bread? 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.Β Repeat this again and again

And while I still stand solidly behind ALL of my banana bread recipes, this chocolate chip banana bread 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.

Why is this the BEST Banana Bread?

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 chocolate chip 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 Chocolate Chip Banana Bread Recipe asap and report back. I am positively positive you will love me forever.


The Best Chocolate Chip Banana Bread

  • Author: Cookies & Cups
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: serves 8


  • 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


  1. Preheat oven to 350Β°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.
  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.


store airtight for up to 3 days

Helpful tip… Out of sour cream? Here’s a great sour cream substitution!




145 Responses

  1. Bryn

    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!

    1. Shelly

      It will totally work as muffins, yes πŸ™‚ And so funny about your daughter…sometimes cutting corners is the way to go!

  2. Loren Roth

    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 πŸ™‚

  3. 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!

    1. Shelly

      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!

  4. Brooke

    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

  5. M. Salem

    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 ?

    1. Shelly

      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!

  6. Steff

    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?

  7. Deepa

    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?

  8. Lisa

    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!!

  9. stefanie

    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

  10. Linda

    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

  11. Alora Thresher

    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.

  12. Kevin

    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.

  13. bee ann

    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!!!!!!!

  14. Paul

    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.

  15. Kayla Murray

    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.

  16. Amy

    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.

  17. Chris Z

    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.

  18. Ellie

    This looks amazing! I’m going to try this weekend. πŸ˜€ 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?

  19. Cara

    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:)


  20. Cara

    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!!

  21. Jeanne

    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.

  22. Jeanne

    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

  23. Chelsea

    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.

      1. Chelsea

        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. πŸ™‚

  24. Shelley

    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!

    1. Alba

      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?

  25. JAL

    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!

    1. Shelly

      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!

  26. Frances

    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!

  27. Jen

    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!

    1. Shelly

      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

  28. Bette

    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?

  29. Nancy Johnson

    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.

  30. Jennifer

    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.

  31. Linda

    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!

  32. Sam

    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 πŸ™

  33. Jess

    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!!!

  34. Coelle

    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!

  35. Christine

    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.

  36. Steph

    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

  37. Lee

    My very favorite banana bread recipe!!! I made it again last weekend and it disappeared! I’m going to make the bread again tonight, but since I have an open bag of Ghiradelli white chocolate chips , I going to try a substitution for the mini semi sweet chips.

  38. Sumaira

    I have made so many recipes of banana bread. None turned out as lovely as this . My husband loves me even more now. Love you.

  39. Halili

    I have followed this recipe to the T on multiple occasions now, and it is always so incredibly undercooked by the 60 minute mark. Had to cook it for 1.5 hours…

  40. Lydia

    I just made this today and I love this recipe! I just decided to make it today and ended up substituting yogurt (no sour cream on hand) and some crushed mixed nuts (no walnuts) and it was awesome! Totally yummy. My new favorite banana bread recipe!

  41. Eunice

    Hmmm….What can I say? I have made this about 4 times, I have tried it butter and oil. I love this recipe. I am considering trying it in chocolate. Like swap some of the flour for cocoa powder.
    please, I have a question, mine is not as high as yours, could it be too much banana or baking soda or the yogurt?

  42. Karen

    This banana bread is the BOMB DANG DIGGITY! Best banana bread EVER! My 15 year old son would eat the whole loaf if I’d let him. No need for any other recipe, this is it y’all! πŸ™‚

  43. Late to the party, but thank you for this recipe! I just made a couple of loaves by doubling your recipe (and thank you for providing the substitutes for sour cream! I used the lemon juice + cream as a substitute). It’s my first time to make banana bread and I found your recipe via google. It turned out magnificently! Beautiful AND tasty!

  44. Prachi

    Hi, I tried this yesterday and super happy with the results … thank you for sharing your enthusiasm..
    One question… baking time seems a lot..I monitored after 35 min and at 45 it was done, though I think it could have baked perfectly. Do you regulate temperature during baking… increasing as you go? Or do you bake it at the constant 180degrees celcius
    Thanks again

    1. Shelly

      I stay constant throughout baking but all ovens bake a little differently! I always tell bakers to take the recommended bake time as a guide, and watch your own carefully!

  45. Robin

    Hi, I, who am not a baker, made your banana bread and it was a wow. Can I make it in a bundt pan or a silicone mold? If so, would I have to adjust the time? Thank you.

  46. Robin muer

    Hi, I made your banana bread and it was wow. Can I make it in a bundt pan or silicone mold? Will I need to change the baking time ? Thanks

    1. Shelly

      You can certainly make it in any pan you would like! The bake time for the bundt pan will depend on the size of the pan, but since bundts generally hold a higher volume than a loaf pan I would decrease the bake time by about 10-15 minutes and check it, increasing the time as necessary!

  47. Lauren

    I think this might be my favourite banana bread recipe that I’ve made. Or definitely up there, anyways! Very moist and delicious!

  48. KPL

    I did substitute pecans for the walnuts (it’s what I had on hand) but followed the rest of the recipe exact. This is the BEST banana bread I’ve ever had! It’s so light & moist! Delicious!

  49. Perfect. Per. Fect. I baked this for almost 70 minutes. It is gorgeous. GBD. Golden brown & delicious. I have never made a banana bread that came out so perfect. I used two huge bananas rather than 3 medium, and a bar of Lindt bittersweet instead of chocolate chips. But I did add the sliced bananas. And oh, I added an extra egg yolk, hey you have extra things sometimes when you’re baking away all day. Boy. Oh. Boy. I think my husband is in love with this bread. My guess is that it’s the melted butter and the 2t vanilla, and the Lindt chocolate that make this loaf slay. Gorgeous. Mmm hm.

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