Chocolate Chip Banana Bread Recipe

5 from 15 votes

Chocolate Chip Banana Bread Recipe

This easy chocolate chip banana bread is soft, tender, and packed with ripe bananas and chocolate chips, making two homemade loaves to share!

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 cup sugar
1 cup brown sugar
½ cup vegetable oil
3 eggs
3 teaspoons vanilla extract
12 oz. sour cream
4 medium bananas overripe
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 envelope whipped topping mix
pinch salt
1 cup chocolate chips

Instructions

Preheat oven to 350°F. Spray two large 9x5 inch 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 1 envelope of powdered whipped topping mix. Add the dry mixture to the wet mixture and mix well. Fold in 1 cup of chocolate chips.
Divide the batter evenly between two greased loaf pans, filling each about ⅔ full to leave room for the bread to rise. If you have extra batter, bake it in a separate smaller pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter. If the tops brown before the centers are done, loosely cover with foil and continue baking until cooked through.

Video

Notes

Recipe Tips.

Choose bananas with plenty of brown spots for the best banana flavor. For consistent results, measure the mashed bananas using the amount specified in the tested recipe.
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make banana bread dense and dry.
Once the flour mixture is added, mix just until the ingredients are combined. Overmixing can make the bread dense.
Begin checking the loaves near the end of the recommended baking time. A toothpick inserted into the center should come out without wet batter.
Use the tested loaf pan size and divide the batter evenly between the pans to help the bread bake consistently.

Store. Store cooled bread in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week.

Freeze. Wrap each cooled loaf tightly in plastic wrap and then foil, or place it in a freezer-safe bag. Freeze for up to 3 months for best quality. Thaw before slicing and serving.

Nutrition