MOIST Chocolate Chip Banana Bread Recipe

Indulge in a magnificent Chocolate Chip Banana Bread Recipe that fuses ripe bananas with generous bursts of semisweet chocolate chips. This exceptional treat offers a delightful explosion of flavors and textures, solidifying its status among must-try Banana Recipes. Savor every bite of this irresistible Chocolate Banana creation.

Hey there, I’m super excited to share my MOIST Chocolate Chip Banana Bread recipe with you. I’ve been making this for a while now and trust me, it’s the best chocolate chip banana bread recipe out there.

I start off by mixing 1 3/4 cups all purpose flour with a teaspoon of baking soda and half a teaspoon of salt, then stir in some melted unsalted butter and a cup of granulated sugar. I then whisk in two beaten eggs, a teaspoon of vanilla extract, and mashed bananas (three very ripe ones, about 1 1/2 cups) along with half a cup of sour cream for that extra moist texture.

Finally, I fold in a cup of semisweet chocolate chips. This recipe has it all: the perfect blend of nutrition and that indulgent, sweet flavor that makes every bite unforgettable.

Enjoy your Banana Chocolate Chip journey as much as I do!

Why I Like this Recipe

I love this recipe because it always turns out super moist thanks to the sour cream and melted butter. There’s just something about how the texture holds together that makes every bite comforting, even when my oven acts a little wonky sometimes.

I also really enjoy how the chocolate chips are spread out evenly in the bread. They provide that perfect sweet burst that makes it feel like a treat every time i make a slice.

Another thing i like is how simple most of the steps are. Even if i mess up a step or two, the end result is still delicious, which is great since i’m not always super careful in the kitchen.

Lastly, the smell when it bakes is amazing. It fills my whole house and makes me feel like i’m starting my day off right, even on a rough morning.

Ingredients

• All purpose flour provides essential carbohydrates, forming a tender yet sturdy base.
• Baking soda acts as a natural leavener, helping the bread rise beautifully.
• Melted unsalted butter offers rich flavor and moisture, enhancing every bite.
• Granulated sugar sweetens the mix and supports a lovely golden crust.
• Mashed ripe bananas add natural sweetness, moisture and beneficial potassium.
• Sour cream introduces a subtle tang while keeping the bread extra moist.
• Semi-sweet chocolate chips deliver pockets of melted, rich sweetness in every bite.
• Vanilla extract enhances the overall flavor profile, adding a warm aromatic note.
• Beaten eggs bind the ingredients, contributing protein and moisture to the loaf.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sour cream
• 1 cup semisweet chocolate chips

How to Make this

1. preheat your oven to 350°F and grease a 9×5 inch loaf pan

2. in a medium bowl, combine 1 3/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt

3. in a large bowl, mix 1/2 cup unsalted melted butter with 1 cup granulated sugar until smooth

4. add 2 beaten large eggs and 1 teaspoon vanilla extract to the butter and sugar mixture and stir well

5. stir in 3 very ripe mashed bananas (about 1 1/2 cups) and 1/2 cup sour cream

6. gradually fold the dry ingredients into the wet mixture, mix just until combined

7. gently mix in 1 cup semisweet chocolate chips making sure they spread out evenly

8. pour the batter into your prepared pan and smooth out the top

9. bake for 60-65 minutes; check with a toothpick it should come out clean when it is done

10. let it cool in the pan for about 10 minutes then turn it out on a rack, slice, and enjoy your moist chocolate chip banana bread

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×5 inch loaf pan (to grease and bake the batter)
3. A medium mixing bowl (for combining the dry ingredients)
4. A large mixing bowl (for mixing the butter, sugar, eggs, and vanilla)
5. Measuring cups and spoons (to accurately measure out the ingredients)
6. A mixing utensil like a spoon or whisk (to stir together your mixtures)
7. A fork or potato masher (for mashing the bananas)
8. A toothpick (to check if the banana bread is done)
9. A cooling rack (for cooling the bread after baking)

FAQ

MOIST Chocolate Chip Banana Bread Recipe Substitutions and Variations

• Swap the unsalted butter with an equal amount of coconut oil or vegetable oil if you’re short on butter.
• Use Greek yogurt instead of sour cream for a tangy twist and extra moistness.
• You can mix brown sugar in place of granulated sugar at a 1:1 ratio to add a hint of caramel flavor.
• If you can’t find semisweet chocolate chips, feel free to try dark chocolate chips for a richer taste.
• For all purpose flour, you might blend in some whole wheat flour (about 25% of the total) to give it a healthier edge.

Pro Tips

1. Be careful not to overmix the batter once you add the flour, because too much mixing can make your banana bread tough instead of tender.
2. Try room temperature eggs and sour cream so they blend better with the other ingredients; it really helps the texture of your bread.
3. If your oven runs a little hot, check the bread a few minutes earlier than the suggested time to avoid drying it out or burning the chocolate chips.
4. Let the bread cool in the pan for about 10 minutes before taking it out; it makes slicing easier and keeps the moisture inside.