Chocolate Chip Banana Bread Recipe

5 from 15 votes

Chocolate Chip Banana Bread Recipe

Chocolate Chip Banana Bread is soft and moist with overripe bananas, sour cream, brown sugar, vanilla, and plenty of chocolate chips.

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
3 eggs
3 teaspoons vanilla extract
12 oz. sour cream
4 bananas overripe
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 whipped topping mix envelope
pinch salt
1 cup chocolate chips

Instructions

Preheat oven to 350°F. Spray two large loaf pans with spray or grease and flour.
Cream sugars, oil, and eggs. Add vanilla, sour cream, and bananas. Mix well.
In a separate bowl combine flour, baking soda, baking powder, salt, and powdered whipped topping. Add dry mixture to wet mixture and mix well. Fold in 1 cup of chocolate chips.
Pour into prepared pans. Bake for 45-50 minutes.

Video

Notes

Recipe Tips.

Use very spotty, overripe bananas for the sweetest flavor and moistest texture.
Grease and flour the loaf pans well so the bread releases cleanly.
Mix the dry ingredients separately so the baking soda, baking powder, salt, and whipped topping mix distribute evenly.
Fold in the chocolate chips gently so they stay evenly mixed throughout the batter.
Make-ahead tip: bake both loaves, cool completely, then wrap one tightly and freeze it for later.

Store. Store in an airtight container, a plastic Ziploc bag, or covered in tin foil for a few days at room temperature on the counter or up to a week in the fridge.

Freeze. Wrap it tightly in plastic wrap or foil and place it in a freezer bag. This should last up to 3-4 months when stored properly in the freezer. Thaw on the counter and reheat in the microwave when ready to serve.

Nutrition