Description
This Super Moist Chocolate Chip Banana Bread is a delightful twist on the classic banana bread, featuring ripe bananas, creamy butter, and sweet semi-sweet chocolate chips for a rich, flavorful treat. Perfectly soft and moist, it’s ideal for breakfast, dessert, or a snack.
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)
Add-ins
- 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 granulated sugar, eggs, vanilla extract, and sour cream until all ingredients are well combined and smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using, ensuring even distribution of leavening agents and spices.
- Combine: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overmixing, which can make the bread tough.
- Add Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain texture and flavor.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread moist and tender.
- You can substitute sour cream with plain yogurt for a similar texture.
- Chocolate chips can be replaced with nuts or dried fruits if preferred.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
