Super Moist Chocolate Chip Banana Bread (Print Version)
Rich, tender banana bread swirled with semi-sweet chocolate chips. An indulgent yet wholesome treat that's ideal for breakfast, brunch, or dessert.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 2 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 3 large ripe bananas, mashed (about 1 1/2 cups)
11 - 1/2 cup sour cream or plain Greek yogurt
→ Add-ins
12 - 1 cup semi-sweet chocolate chips
13 - 1/2 cup chopped walnuts or pecans
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
03 - In another large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract, mashed bananas, and sour cream or Greek yogurt until well combined.
04 - Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
05 - Fold in the chocolate chips and nuts, reserving a few chocolate chips for topping if desired.
06 - Pour the batter into the prepared loaf pan. Sprinkle reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The sour cream trick makes every slice impossibly moist without being heavy
- It hits that perfect sweet spot between breakfast bread and dessert
02 -
- Overmixing is the enemy, it makes bread tough and dense, stop as soon as flour disappears
- Room temperature ingredients prevent the batter from separating and help everything blend smoothly
03 -
- Grease your pan thoroughly, even with parchment, those sugar spots love to stick
- If the top browns too quickly tent with foil at the 40 minute mark