- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Difficulty: Easy
- Cuisine: American
- Course: Breakfast, Snack, Dessert
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla extract and mashed bananas until fully incorporated. Mix in the sour cream or yogurt.
Step 4: Combine Everything
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the bread dense. Fold in the chocolate chips with a spatula.
Step 5: Bake
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 6: Cool
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing for the best texture.
Recipe Tips
- Use bananas with dark brown spots for maximum sweetness and flavor.
- Do not overmix the batter to keep the bread light and tender.
- Toss the chocolate chips in a little flour before folding them into the batter to help prevent sinking.
- Cover the loaf loosely with foil if the top begins to brown too quickly during baking.
- Add chopped walnuts or pecans for extra crunch if desired.
Variations
- Replace semi-sweet chocolate chips with dark chocolate or milk chocolate chips.
- Add shredded coconut for a tropical twist.
- Stir in peanut butter chips for a richer flavor.
- Make banana bread muffins by baking the batter in muffin tins for approximately 20–25 minutes.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for extended freshness. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.
Serving Suggestions
Serve warm with butter, cream cheese, or peanut butter. Pair it with coffee, tea, or a cold glass of milk for a comforting breakfast or snack.
Nutrition Information (Per Slice)
- Calories: 295
- Protein: 5 g
- Carbohydrates: 42 g
- Fat: 12 g
- Saturated Fat: 6 g
- Cholesterol: 48 mg
- Sodium: 210 mg
- Fiber: 2 g
- Sugar: 24 g
- Potassium: 220 mg