Moist Chocolate Chip Banana Bread

banana bread with chocolate chips on a cooling rack

5 from 1 vote

Moist Chocolate Chip Banana Bread

This moist chocolate chip banana bread is soft, rich, and packed with ripe bananas and gooey chocolate chips. Perfect for breakfast, snacking, or an easy homemade treat.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Breakfast, Dessert

Cuisine: American

Servings: loaves

Calories: 3808kcal

Author: Gwen Wolken

Equipment

2 Loaf Pans

Ingredients

2 ½ cups sugar
½ pound butter
4 eggs
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
1 cup sour cream
2 tablespoon vanilla extract
10 ounce chocolate chips
2 ½ cups mashed ripe bananas

Instructions

Pre-heat the oven to 350 degrees. Grease two loaf pans.
Cream the butter and sugar with a mixer on medium speed.
Add the eggs one at a time. Set aside.
Combine the flour, salt, and baking soda in a bowl.
Add small amounts of the flour mixture to the egg mixture, alternating with the sour cream.
Add the vanilla, chocolate chips, and banana. Combine.
Divide the batter and place the batter into the two loaf pans evenly.
Bake for 1 hour and 15 minutes or until golden and baked through.
Cool on a rack.

Notes

Store On the counter: Place the banana bread into a container with a paper towel on the bottom to absorb moisture. It will stay fresh for 4 days at room temperature.

In the refrigerator: In an airtight container, banana bread can be stored in the refrigerator for up to a week. It does dry out a bit faster this way so you’ll want to heat it lightly in the microwave before enjoying it.

In the freezer: You can freeze the banana bread as a whole loaf or in slices in the freezer. Wrap it in plastic wrap and place it into a freezer bag for up to 3 months. To enjoy it, let it thaw in the refrigerator overnight first.

Nutrition