The Best Chocolate Chip Banana Bread

My Chocolate Chip Banana Bread is ultra moist because I use a secret trick! This banana bread recipe can be made with or without the chocolate chips and is guaranteed to be your new go-to recipe!

The BEST Chocolate Chip Banana Bread has a secret step that produces the softest and moistest bread ever!

My BEST Chocolate Chip Banana Bread Recipe Uses A “Secret” Method 

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’ve even claimed to make the BEST Banana Muffins…which, btw are totally THE BEST.

But I will tell you I have officially cracked the banana bread code here. 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 banana bread 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 Recipe Ever!

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…

My secret trick for the best banana bread is sliced bananas!

You’ll just want to fold them in with the other extras. The sliced bananas just add pockets of extra moisture, that paired along with the sour cream create banana bread perfection.

One Bowl Banana Bread Recipe

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

Do You Have to Add Nuts to Banana Bread?

Nope! If nuts aren’t your thing, you can absolutely omit them. You can even add in a few extra chocolate chips, or even leave the chocolate chips out! My Banana Bread recipe is a great one to adapt. You can even try adding different flavor combinations of chips and nuts!

What kind of Nuts Can I Add to Banana Bread?

You could easily sub in pecans in place of the walnuts in this recipe. I would recommend using a softer nut, like a walnut or pecan, just to keep the texture of the bread at its bread. If you would like to experiment with say, pistachios or peanuts in this recipe, just make sure to chop them!

Chocolate Chip Banana Bread

Can You Freeze Banana Bread?

Yes! Freezing banana bread is a great way to save any extras you might have, or double the recipe and save a loaf for later. Just thaw the banana bread at room temperature, and slice and serve!

How to Reheat Banana Bread

  1. If you have frozen the bread, then like I said above, let the bread thaw completely first. Next preheat your oven to 350°F, and wrap the loaf in foil. Heat it for 10-15 minutes and it will be as good as new!
  2. You can also toast slices of leftover banana bread, which is a great way to have a warm individual slice without reheating the whole loaf!
  3. And yes, certainly you can reheat a slice of banana bread in the microwave, although it’s never the recommended method because it doesn’t heat evenly. BUT, in a pinch heat a slice for 10-12 seconds and it will be good to go!

The Best Banana Bread Recipe ever and my tips and tricks

But I can’t say that we’ve ever had any leftover.

Spread butter on banana bread to make it crazy delicious!

So warm, right out of the oven is my favorite. And of course, then add butter.

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 recipe ever is easy!

Friends. Please try this Chocolate Chip Banana Bread Recipe asap and report back. I am positively positive you will love me forever.

Looking for more Banana Bread Recipes? Try these:

Print

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 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Dessert

Description:

The BEST Banana Bread Recipe EVER!


Ingredients:

  • 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:

  1. 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.
  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

Keywords:: banana bread, cookies and cups, banana, chocolate chip, recipe, banana recipe, quick bread

Want To Save This Recipe?

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

SourCream

 

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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184 Responses
  1. 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.
    Sumaira
    India.

  2. 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.

  3. 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

  4. 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.

  5. 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!

  6. 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!!!

  7. 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 🙁

  8. 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!

  9. 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.

  10. 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.

  11. 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?

  12. 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

  13. 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!

    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!

  14. 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!

  15. 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?

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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