Chocolate Chip Banana Bread – a super easy and moist banana bread perfect for anytime of the day prepared in just 5 minutes. NO MIXER required and it’s studded with chocolate chips. You’ll never have any bananas to go to waste!
I’m super excited to share this chocolate chip banana bread to you which happens to be one of my favorite comfort foods. As a matter of fact, this is one of those rare foods that I could chow down shamelessly – even the whole loaf! I guess this is the main reason why bananas exist – so we can make them into a banana bread. 🙂
What can I add to make it a moist banana bread?
I don’t know about you, but I prefer my banana bread to be moist and soft on the inside with a beautiful crusty outer layer. Now you ask , “how can I make a moist banana bread?”. Well, it’s easier than you think it is.
First, you have to stop throwing those overly ripe bananas in the trash. Those brown speckled bananas makes a great natural sweetener to breads and cakes and they make any bread moist.
Second, gently fold in the wet ingredients to the dry ones for a tender texture. Aside from that, adding sour cream or yogurt to your baked goods also helps in tenderizing the batter. And lastly, melted butter. That hint of buttery flavor is just a must in every bread (for me) and it helps the bread to have a longer shelf life.
Can I substitute oil for butter in a chocolate chip banana bread recipe?
For this recipe, I added melted butter since I love that buttery flavor in breads, however, you can always replace it with oil. Like butter, oil helps prolong the shelf life of baked products and it adds texture, moisture and flavor. Canola, sunflower, coconut oil and other vegetable oil makes a great substitution for butter. But I prefer to use canola oil more when substituting butter.
Banana Bread Recipes
Seriously…Who could dare turn down a good slice of this chocolate chip banana bread? Not me. Aside from its perfect texture and flavor, let’s not forget those studs of sweet chocolate chips. On the other hand, you can also use half toffee bits and half chocolate bits for variation.
Moreover, you can also switch things up a bit with your favorite banana bread. You can add them with nuts like this Caribbean Banana Nut Bread OR some pineapple bits like this Pineapple Banana Bread here.
If you’re bananas are a little green and you want them to ripe quickly for this chocolate chip banana bread recipe, you can place them on a baking sheet and bake at 250 F for 15-20 minutes depending on the ripeness of the banana you wish to use. Or you can place a whole bunch of bananas in a paper bag at room temperature.
You could have this moist, easy and super delish comfort food for breakfast, lunch and as afternoon snacks. Who could complain?
Enjoy!
Watch How To Make It
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Chocolate Chip Banana Bread
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Ingredients
- 2 large eggs
- 2 large bananas mashed (about a cup)
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (57.5 g) sour cream/yogurt
- 1 teaspoon (4 ml) vanilla extract
- 2 cups (250 g) all purpose flour
- 1 teaspoon ( 4 g) baking powder
- 1 teaspoon ( 4 g) baking soda
- ½ teaspoon salt
- ½ cup (4 ounce, 120ml) unsalted melted butter (replace with oil)
- 1 cup (175 grams) chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a loaf with baking spray; set aside.
- In a small bowl, whisk together eggs, mashed bananas, sugar (brown and white), sour cream, and vanilla.
- In another bowl, combine flour baking powder, baking soda, and salt.
- Gradually add wet ingredients to the bowl of dry ingredients and whisk with a spatula until thoroughly mixed.
- Pour in melted butter and thoroughly mix, then fold in the chocolate chips. Scrape downsides.
- Pour mixture into prepared loaf pan – bake for about 55-65 minutes, or until a toothpick inserted comes out clean.
- Let it rest for 10 minutes before serving.
Tips & Notes:
- No sour cream? You can substitute it with Greek yogurt, plain yogurt or buttermilk.
- You may substitute the all-purpose flour with cake flour or wheat flour, though there’d be slight difference with the texture.
- For variation, you can mix toffee bits with the chocolate chips.
- Store baked bread tightly and refrigerate for up to 3-4 days.
- You can also top this with Cream Cheese Frosting if you’re into frosting. You can get my cream cheese frosting HERE.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
How to Make Chocolate Chip Banana Bread
Preheat oven to 350 degrees. Grease a loaf with baking spray; set aside. In a small bowl whisk together eggs, mashed bananas, sugar (brown and white) sour cream and vanilla.
In another bowl combine flour, baking powder, baking soda, and salt.
Gradually add wet ingredients to the bowl of dry ingredients.
And whisk with a spatula until thoroughly mixed.
Pour in melted butter and thoroughly mix.
Then fold in the chocolate chips. Scrape down sides.
Pour mixture into prepared loaf pan – bake for about 55-65 minutes, or until a toothpick inserted comes out clean. Let it rest for 10 minutes before serving.
Diane says
How long would I cook and temp if I made muffins instead
ImmaculateBites says
Bake for about 20 to 25 minutes or until toothpick inserted in center comes out clean.
komlaandme says
Hello-
Made this today. I used 1/2 cup Oat flour & 1 1/2 c. white flour. I also used mini chips- 3/4 c. and sprinkled a few on top. Also on top Turbinado sugar and chopped pecans. Really great!! This recipe is a keeper!
imma africanbites says
Thank you for sharing. I appreciate it. So happy it turned out well for you. =)
Tracy says
You’re recipes have made cooking fun again. Right now at this very time I have this recipe, Chocolate Chip Banana Bread in the oven. I’ve tried the Jambalaya recipe and loved it! And planning to try the Brunswick Stew next! Thank you soooooo much!
ImmaculateBites says
I am so glad you are having fun cooking again! I can’t wait for you to try out the other recipes! Happy Cooking!
Sathya says
Hi,
The recipe looks very nice. Can I substitute 2 more bananas instead of 2 eggs.
ImmaculateBites says
Hi Sathya. If you are aiming for a completely eggless bread, then yes, you can substitute the 2 eggs for 2 more bananas. Happy cooking!
Steve says
Tried this today for the first time, came out wonderful! You are making me into quite the chef.
Thank you so much Imma!
Steve,
Toronto Canada
ImmaculateBites says
Hi Steve,
I think you are an under cover.. And it shows every time you cook.
Much love!!
Juliet says
What is two cups of flour in kgs please
Imma says
Should be .24 kg or 240 grams!
Diana Beckham says
If I wanted to make four small loaves , how long would I bake them and at what temperature?
ImmaculateBites says
You would use the same temperature and adjust cooking times to about 25 minutes or more.
Gail Gilbert says
what size loaf pan?
ImmaculateBites says
I used a9x5 Loaf Pan.
Christine Allen says
Hi,
What kind of yogurt do you use (Greek, plain)
Thank you,
Christine
imma africanbites says
Hi, Christine. I would usually go for Greek yogurt. But either of them works fine.
Portia says
Do you have recipe for chocolate banana bread?
Or please help me with the amount of chocolate for this recipe.
Roberta says
Now a family bread and so easy to make
imma africanbites says
We do love it, too, especially my son.
Juliet Lafon says
Tried it today, it turned out great. Thanks Imma
ImmaculateBites says
So happy to hear it worked out well for you Juliet.
Jayne says
Another hit in my house. Made it this weekend and it was delicious. With a subtle taste of banana and warm chocolate. Very moist.
Keep em coming 🙂
Della says
Hello,
Can I use vegetable or canola oil in this recipe. Thank You.
ImmaculateBites says
Yes you can! 🙂
Martha says
Love you so much
ImmaculateBites says
Love you too!!!
Anita says
wie lecker ist das denn – habe das Rezept gleich ausgedruckt – Morgen gehe ich Bananen kaufen .
ImmaculateBites says
Awesome! Do let me know how it works out for you. Thanks