Description
This Super Moist Chocolate Chip Banana Bread is a deliciously soft and flavorful treat, packed with ripe bananas and sweet semi-sweet chocolate chips. Perfectly spiced with a hint of cinnamon, it combines the richness of melted butter and the tang of sour cream for an irresistibly moist texture. Easy to prepare and baked to golden perfection, it makes an ideal snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional)
Additional
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter. Then beat in the sugar, eggs, vanilla extract, and sour cream until the mixture is well combined and smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon to evenly distribute the leavening agents and spices.
- Combine: Gradually fold the dry ingredients into the wet banana mixture gently until just combined. Be careful not to overmix as this can make the bread dense.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter without breaking them.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This helps maintain the moist texture and prevents crumbling.
Notes
- Use very ripe bananas with lots of brown spots for best flavor and sweetness.
- To make it dairy-free, substitute sour cream with a non-dairy yogurt and use dairy-free butter.
- Do not overmix the batter to avoid tough banana bread.
- Test for doneness by inserting a toothpick in the center; if it comes out with wet batter, continue baking and check every 5 minutes.
- Store the banana bread wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
