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This is the best ever chocolate chip banana bread recipe. This moist, flavorful banana bread with chocolate chips is always a huge hit! I am sharing all of the baking tips and tricks for making the perfect banana chocolate chip bread.
Best Chocolate Chip Banana Bread Recipe
This Chocolate Chip Banana Bread recipe has been years in the making. I have made plenty of loaves of banana bread but since I started Modern Honey, I have become determined to figure out how to make the best versions of a recipe.
It all started out with a little research. There are two highly opinionated camps — those who believe banana bread should be made with butter and those who believe it should be made with oil. Here’s the deal…we all know everything is better with butter, right? It adds an insane amount of rich buttery flavor that is perfect in baked goods.
Adding oil to baked goods makes them moist which is super important in banana bread. So why not have the best of both worlds? This chocolate chip banana bread recipe calls for both butter and oil. I am pleasing the masses here while making the best bakery-style chocolate chip banana bread.
Another key component of making a delectable banana bread is using sour cream. This is going to create a moist texture that melts in your mouth. We don’t want dry, hockey puck banana bread here. Not a chance!
It is important when making homemade banana bread to use ripe bananas. As bananas ripen, they develop natural sugars to add more depth of flavor and sweetness to the banana bread. Watch for bananas to start developing brown spots on their yellow skin to know they are ready for banana bread.
Ingredients:
Here is what you will need to make this easy chocolate chip banana bread recipe. The key ingredient is definitely ripe bananas because it makes the banana bread naturally sweeter.
- Butter: Use softened butter to make it easier to cream into the sugar.
- Oil: Use a mild-flavored oil such as canola or vegetable. For a coconut flavor twist, use coconut oil.
- Sugar: If you would like a deeper flavor, use 1/2 cup of sugar and 1/2 cup of brown sugar.
- Eggs
- Vanilla Extract
- Ripe Bananas: See below for tips on determining whether or not your bananas are ripe enough to use in banana bread. Hint: you want to see those brown spots!
- Sour Cream: I suggest using full-fat sour cream for moisture and flavor. For extra moist banana bread, increase the sour cream to 1/3 cup.
- Flour
- Baking Soda
- Salt
- Mini Chocolate Chips: This helps to distribute the chocolate throughout the bread so every single bite is full of both banana and chocolate.
How to make Banana Chocolate Chip Bread:
- Preheat oven to 350 degrees. In large bowl, cream together butter, oil and sugar. Cream for 3 minutes.
- Add eggs, vanilla, bananas and sour cream. Stir well until combined.
- Stir in flour, baking soda, and salt. Don’t overmix. Stir in 1/2 cup mini chocolate chips.
- Pour into greased approximately 8.5 x 4.5 x 2.75 inch loaf pan. A tip would be to use a light-colored bread pan and line the baking pan with parchment paper.
- Sprinkle with remaining 1/4 cup mini chocolate chips. Also, sprinkle with 1 Tablespoon of sugar on top of bread.
- Bake for 45-55 minutes or until toothpick comes out clean. Cover with foil halfway through cooking, approximately 25 minutes to prevent burning.
- Let cool for 15 minutes before slicing. Serve with sweet cream butter. This banana bread freezes well.
How to cook banana bread in the middle?
When I first started making banana bread, I struggled with getting the center completely done without getting the outside too brown. The struggle is real. The solution I found that works like a charm is to cover the banana bread with aluminum foil halfway through the baking time. This ensures the middle gets cooked through without the edges becoming too dark.
How to make Chocolate Chip Banana Muffins:
This recipe can also be made into chocolate chip banana bread muffins. If you love banana bread in bite-size form, you will love these chocolate chip banana muffins. This recipe will make 12 large muffins or 18 small to medium muffins. I usually come out with 12 muffins. Since they are smaller, you will bake them for less time. Set the timer for 15 minutes and keep checking. The muffins are done when a toothpick comes out clean.
Another tip is to use mini chocolate chips. If you only have regular sized chocolate chips, they will work brilliantly as well. I just like the even distribution of chocolate flavor that mini chocolate chips bring to this chocolate chip banana bread. You can set aside 1/4 cup of mini chocolate chips to sprinkle on the top of the bread. You will have everyone fighting for the tops of the bread after they see that much chocolate! Bring on the chocolate for breakfast.
I used a 8.5 x 4.5 x 2.75 inch loaf pan.
This USA pan is my favorite loaf panbecause it creates such perfectly baked bread.
FAQ’s:
Ripe bananas are key to a flavorful banana bread. They should be heavily speckled with brown spots. The riper the bananas, the sweeter and more flavorful they will be.
The key to moist banana bread lies in the ingredients and mixing method:
Use very ripe bananas.
Don’t overmix the batter…mix just until combined.
Incorporate sour cream for added moisture.
Bake at the correct temperature and avoid overbaking.
Light-colored pans distribute heat more evenly and prevent the edges from becoming too dark or overcooked. Dark-colored pans absorb more heat, which can lead to quicker browning and potentially dry edges. For best results, use a light-colored pan or reduce the baking temperature slightly if using a dark-colored pan.
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week or freeze it for up to 3 months. Allow it to come to room temperature before serving for the best texture.
Quick Bread Recipes:
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If you are looking for more sweet quick bread recipes, check out my Chocolate Zucchini Bread Recipe. You will have no idea there is zucchini in it. It’s amazing!
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Chocolate Chip Banana Bread
Equipment
Ingredients
- 4 Tablespoons Butter
- 1/4 cup Oil
- 1 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 3 Ripe Bananas
- 1/4 cup Sour Cream (for extra moist bread, use 1/3 cup)
- 1 3/4 cup Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- In large bowl, cream together butter, oil and sugar. Cream for 3 minutes.
- Add eggs, vanilla, bananas and sour cream. Stir well until combined.
- Stir in flour, baking soda, and salt.
- Stir in 1/2 cup mini chocolate chips.
- Pour into greased approximately 8.5 x 4.5 x 2.75 inch loaf pan.
- Sprinkle with remaining 1/4 cup mini chocolate chips. Also, sprinkle with 1 Tablespoon of sugar on top of bread.
- Bake for 45-55 minutes or until toothpick comes out clean. Cover with foil halfway through cooking, approximately 25 minutes to prevent burning.
- Let cool for 15 minutes before slicing.
- This banana bread freezes well.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would love to hear what you think about this chocolate chip banana bread recipe! Come find me on instagram at modern_honey.
Omg i made this banana bread and by far the best I’ve ever had. Deliciously moist. It was a hit!
Had some frozen bananas and thawed them. Followed the recipe – cut a little bit of the sugar because I added more milk chocolate chips to the recipe. It was delicious. Half of the loaf disappeared half after it came out of the oven!
I’m addicted to this banana bread! My bananas can never get ripe quick enough, seriously so good. I will say my baking time always ends up being probably 20 minutes longer than what the recipe says, but I just keep it checking it with a toothpick til it’s done!
great recipe. how long will this last? shelf life?
Hi. Can I make this without sour cream? Also, is the butter melted or softened? Thank you!
Is the butter melted or softened?
Softened
Second time making this recipe and OMG its been delicious both times. Made with normal size chocolate chips and it was extra gooey, yum!. Thank you for sharing!
i have made this 4 times now and im beyond addicted. it is the most moist banana bread i have ever had!!! the last two times making it ive added zucchini to it. my kids go nuts for it so any chance i can get to squeeeze a veg into something im all for haha. I want to make mini loaves to hand out for gifts!!
Hi Melissa! If I want to make half of this recipe, how long should I leave it in the oven? Thanks!
Such a yummy recipe! Definitely a keeper!. Thank you!! Would love to try a version with a hint of bourbon or cointreau!!