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

 

Save


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?

You might also like...

184 Responses
  1. Maddy

    I have made this recipe several times, both as a loaf and as muffins! I always make it with gluten free 1-1 flour and vegan sour cream and it’s turned out amazing every time! Any time I have overripe bananas, this is the recipe I use.

  2. Lauren

    I can’t do lactose (butter is fine — negligible lactose content — but sour cream is not), so instead of sour cream I just added an extra mashed banana, and it came out delicious!

  3. Bibage

    I’m not sure what happened but I could not get the center to bake completely, however, the crust and outer edges ended up a deep brown as I had to continue to pop it back in the oven. First time I’ve used sour cream in a bread recipe. Any suggestions? FYI – I followed the recipe to the T.

  4. Monee C

    I wanted to say that I’m extremely Happy! That I came across your blog. You gave me the courage to get in the kitchen to bake. You another thing I like about your blog how you explain your recipes. You Rock

  5. Jackie

    This is the moistest banana bread in the entire world. I make double batches twice a week, as people continually ask me for some. I omit the nuts due to friends personal preferences. This truly is the best recipe ever!!

  6. Maria Fatima

    Hi! I’d definitely want to try this recipe for bakesale! ? Just wondering though, If I could sub butter with oil for added moistness or is this recipe moist enough as it is?

  7. Erika

    I recently tried this recipe and it is by far the best banana bread recipe I’ve ever made! I have tried many different recipes for banana bread trying to find “the one” for my recipe box. This banana bread is so moist and full of flavor. I love the addition of the sour cream, I think it really adds that extra element to take this recipe over the top!

  8. Debbie

    Really delicious banana bread!
    I doubled it and made 2 loaves.
    The only changes I made were to use 3 eggs instead of 4, and use all chocolate chips and no nuts.
    Thanks for another wonderful recipe.

  9. Nikki

    I made this last night. I did not add the chocolate chips but followed the rest of the recipe. Baked at 325 degrees for 48 min since I was using a new dark color 9×5 loaf pan. The bread is amazing! Looks beautiful, tastes wonderful, and easy to make. Even my picky 8 yr old liked it. I will only make banana bread with this recipe. Thanks for sharing this recipe!

  10. Cookie

    I have done a ton of baking in my day and this is the best banana bread ever. Instead of chocolate chips, I chop flavored chocolate bars which add so much to many recipes. Try raspberry, coconut, or coffee flavors for a wonderful flavor booster. I’d you have trouble with quick breads drying out, cool them for just 30 minutes and wrap in plastic wrap. This keeps the edges and the bread nice and moist. Thanks for a true “keeper” recipe.

  11. Dawn

    Best banana bread recipe I’ve ever tried. So delicious and moist. I added some sanding sugar on top before baking. Really good!!! Thanks for the recipe.

  12. Robyn

    Skeptical at first but I too declare THIS IS THE BEST BANANA BREAD I’VE EVER HAD!
    So easy to make and keeping it is the only problem…it was gone the same day I made it!

  13. Lee

    I love this recipe and have now made it many times. It’s even tastier the next day. I don’t know how you recommend storing it, but I wrap it in plastic wrap and store it in the refrigerator. I saw your banana muffin post today and will try it soon. Likely will be just as delicious!

  14. Elaine Koehl

    I would like to make smaller loaves. Would you please let me know if I can make 2 loaves with this recipe and what the cooking time would be – thanks.

  15. Amanda

    This recipe is truly fantastic!! Since the first time I made it, my husband has taken to “accidentally” buying extra bananas every time we go grocery shopping, insisting he’ll eat them. I think the sour cream is what makes it – it tastes so fresh and moist even several days later!

  16. 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.

  17. 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!

  18. Lauren

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

  19. 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!

  20. 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.

    1. Maha Yousufi

      This turned out great so moist and delectable!

      I have a question though, was I supposed to use a better? I used a spatula and mixed everything by hand.

  21. Prachi

    Hi, I tried this yesterday and super happy with the results … thank you for sharing ..love 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!

  22. 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!

  23. 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! 🙂

  24. 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?

  25. 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!

  26. 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…

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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!