Banana Bread with Chocolate Chips

This Banana Bread with Chocolate Chips is a moist, delicious treat filled with sweet banana flavor and studded with chocolate chips. Perfect for breakfast, snacks, or dessert, this easy-to-make bread combines classic banana bread with a rich, chocolatey twist.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
4. Add the eggs, mashed bananas, sour cream, and vanilla extract to the butter mixture, stirring until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (avoid overmixing).
6. Fold in the chocolate chips gently.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 60-65 minutes
• Total Time: 1 hour 25 minutes

Variations

• Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for added crunch.
• Spiced Banana Bread: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon nutmeg for extra warmth.
• Double Chocolate: Substitute 1/4 cup of the flour with cocoa powder for a chocolate-flavored banana bread.
• Coconut Banana Bread: Add 1/4 cup shredded coconut to the batter for a tropical touch.

Storage/Reheating

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To thaw, leave at room temperature or microwave slices for 10-15 seconds.

10 FAQs

1. Can I use frozen bananas?
   Yes, thaw and drain them before mashing for best results.
2. Can I substitute sour cream?
   Plain Greek yogurt is a good substitute for sour cream.
3. Can I reduce the sugar?
   Yes, reduce both sugars slightly, but it may affect the sweetness.
4. What type of chocolate chips work best?
   Semisweet is classic, but milk or dark chocolate chips can be used.
5. Do I need to sift the flour?
   Sifting isn’t necessary but can make the bread lighter in texture.
6. Can I add other mix-ins?
   Yes, nuts, dried fruit, or even extra chocolate chips are great additions.
7. How do I know when it’s done?
   Insert a toothpick; it should come out clean or with a few moist crumbs.
8. Can I use a different pan?
   Yes, muffin tins or mini loaf pans work; adjust baking time accordingly.
9. What if my bananas aren’t ripe enough?
   Ripen them by baking at 300°F for 15-20 minutes, then cool before mashing.
10. Can I make this gluten-free?
    Substitute the flour with a gluten-free blend for a gluten-free option.

Conclusion

This Banana Bread with Chocolate Chips is a delightful twist on classic banana bread, perfect for any occasion. With its moist crumb, chocolatey bursts, and rich banana flavor, it’s sure to be a favorite. Enjoy this treat as a snack, breakfast, or dessert!

Print