Super Moist Chocolate Chip Banana Bread (Print version)
Rich, moist banana bread studded with semi-sweet chocolate chips, ready in 70 minutes for the ultimate breakfast treat.
# 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, 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
# Directions:
01 - Preheat 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 well blended.
03 - In another bowl, whisk melted butter with granulated and brown sugar until smooth. Beat in eggs one at a time, then mix in vanilla, mashed bananas, and sour cream until combined.
04 - Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
05 - Fold in chocolate chips and nuts, reserving a few chocolate chips for topping.
06 - Pour batter into prepared pan. Sprinkle reserved chocolate chips on top. Bake for 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
07 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert advice:
01 -
- The sour cream creates the most tender crumb imaginable, like cake disguised as breakfast
- Chocolate and bananas were always meant to be together, and this proves it
02 -
- Overmixing develops gluten and makes bread tough, so fold gently and stop the moment flour streaks disappear
- Every oven is different, so start checking at 50 minutes rather than assuming 60 is perfect
03 -
- Use frozen overripe bananas, thawed and drained, for even more concentrated banana flavor
- Let the batter rest for 10 minutes before baking for extra moistness