Chocolate Chip Banana Bread Recipe (2024)

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This banana bread recipe is another one of those recipes that my mom would make for us growing up. And just like the lasagna recipe, I like the way I make mine so much better, probably just because I had chocolate to mine (insert smirk). Also she never added chocolate chips, which I do because it makes it that much yummier not to mention that much funner (it is a word, look it up Karen).

Most people tend to make banana bread in the fall or winter seasons. Not I said the fly. My household loves it so much I make it year round (I say household but really it’s just me and the girls. The boys don’t care for it, they are weird).

It’s great for breakfast or a snack. Hell, we have even eaten it as our lunch or dinner before as well. Don’t judge. It’s taste fabulous, it’s filling, and if you want to even go as far to say healthy (thank you bananas) then yes, it’s even healthy.

Shall we begin? Yes, Please! Let’s get our chocolate chip banana bread baking on (and don’t worry you can always vito the chocolate chips if you want, I won’t be mad.)

Chocolate Chip Banana Bread Recipe

Take me straight to the banana bread recipe.

First let’s start with our list of ingredients:

• 3 ripe bananas
• 2 eggs
• sugar
• sour cream
• vegetable oil
• vanilla extract
• all purpose flour (sifted)
• cinnamon
• baking soda
• baking powder
• mini chocolate chips (optional)
• crushed walnuts (also optional)
• 5×9 bread loaf pan

Preheat your oven to 350°

In a small bowl combine 1 3/4 cups sifted all purpose flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, and 1 tsp baking powder. Set aside.

No worries if you don’t have a sifter. You can always use a mesh strainer instead. If you have neither of those, all it will do is make the flour mix lumpy when you go to mix with the wet ingredients. If that happens don’t come at me. It’s not my fault you weren’t able to sift before you mixed, I did warn you.

In a large bowl beat 2 eggs and 3/4 cup sugar with a hand mixer or your fancy schmancy KitchenAid mixer on medium speed until it looks creamy.

It’s time to smoosh those bananas. But first let’s side track just a smidge.

If you need to speed up the banana browning process sooner rather than later, put your bananas in the freezer when you get home from the grocery store. In the picture below are the bananas that were from the same little bunch I bought on the same day.

I just stuck the 3 ripe ones I knew I needed for this recipe in the freezer as soon as I got home. As you can see it worked. Just make sure you remember to take them out of the freezer that morning so they have time to thaw before you start smashing away at them.

Back to the task at hand. Time to smash your overly ripe bananas. I like to smoosh in a separate bowl but you are welcome to smoosh in the same creamy egg/sugar mix. It’s going to end up in there on the next step either way.

In the creamy egg/sugar mix add your smooshed bananas, 3 tbsp sour cream, 1/4 cup vegetable oil, and 1/2 tsp vanilla extract. Mix all together by hand until well combined.

Slowly and carefully add your flour mixture into the creamy banana mixture. Gently mix it all together with a spatula until well combined.

Last but not least (but only if you like chocolate) add 1 cup of mini chocolate chips (it doesn’t have to be mini, I just prefer them over the regular size). Also if you like nuts in your banana bread, now is the time to add the crushed walnuts as well. I don’t add them only because my one daughter won’t eat it if I do (insert eye roll).

Place some parchment paper inside your bread dish making sure it completely covers all the way up the sides as well. You don’t necessarily have to use parchment paper. I use it because one it makes getting the loaf out of the dish in whole that much easier. And two it’s easier clean up. But if you don’t use parchment paper you will definitely want to use something else so that your bread doesn’t stick to your dish (like non stick spray).

Place your chocolate chip banana bread into your oven and bake at 350° for 50-60 minutes. It really just all depends on your oven. I use a toothpick to stick in the middle of the loaf to make sure it’s no longer gooey in the center and cooked all the way through. With my oven I know it will take the full hour to bake. But even after as many times as I have made this recipe I still use a toothpick every time to double check that center.

Awesomesauce, It’s DONE!!

Since you used parchment paper you can just pull it right out of the dish to let it cool. I do suggest letting it cool for a bit before cutting into it. That way it doesn’t become a crumbly mess and also makes it a little easier to spread your homemade cinnamon honey butter across the top.

Oh, you don’t have that butter recipe on hand? Good thing I just so happen to have that recipe as well. Just click this link, Cinnamon Honey Butter Recipe, and it will take you right over to that blog post. Again, it’s not necessary but in this house, it’s a must. It’s just so damn good. I slather the sh*t out of each slice of banana bread with that honey butter. And I don’t even feel guilty about it when I do.

I really hope you enjoy this banana bread recipe as much as my girls and I do.

Until next time.