A moist, tender banana bread packed with rich chocolate chips and warm cinnamon flavor. This recipe is the perfect balance of sweetness and comfort, making it a family favorite for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

This banana chocolate chip bread is everything you love in a quick bread. It comes together easily with pantry staples, requires no fancy equipment, and is incredibly versatile. The ripe bananas keep it moist, the sour cream adds richness, and the chocolate chips make every bite irresistible. Whether you enjoy it warm from the oven or as a make-ahead snack, this bread is sure to satisfy.

Banana Chocolate Chip Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until well combined.
Add the sour cream, eggs, and vanilla extract. Mix until smooth.
Stir in the mashed bananas until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 55–65 minutes
Total time: 1 hour 15 minutes

Variations

Swap chocolate chips with chopped walnuts or pecans for a nutty twist.
Use dark chocolate or white chocolate chips instead of semi-sweet.
Add 1/2 teaspoon nutmeg for extra warmth.
Turn the batter into muffins by baking in a muffin tin for 18–22 minutes.
Drizzle with melted chocolate or glaze for a dessert-style banana bread.

storage/reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 1 week; bring to room temperature before serving.
Freeze slices individually wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat in the microwave for 20–30 seconds.

FAQs

Can I use frozen bananas?

Yes, thaw frozen ripe bananas and drain excess liquid before mashing and using in the batter.

Do I need to use sour cream?

Sour cream adds moisture and richness, but you can substitute it with plain Greek yogurt.

Can I reduce the sugar?

Yes, you can reduce the total sugar by about 1/4 cup without greatly affecting texture.

How do I prevent the bread from drying out?

Avoid overbaking and store the bread in an airtight container once cooled.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

How do I know when the bread is done?

Insert a toothpick into the center; it should come out mostly clean with only a few moist crumbs.

Can I double the recipe?

Yes, simply double all ingredients and bake in two loaf pans.

Why is my banana bread dense?

Overmixing the batter can cause dense bread. Stir until just combined.

Can I add mix-ins besides chocolate chips?

Absolutely—try nuts, dried fruit, or even a swirl of peanut butter.

Can I bake this in a smaller pan?

Yes, but adjust the baking time; smaller pans may require more time while mini loaves or muffins bake faster.

Conclusion

This banana chocolate chip bread is a simple yet indulgent treat that’s perfect for any occasion. With its moist crumb, rich chocolate chips, and comforting banana flavor, it’s a recipe you’ll want to make again and again. Serve it warm for breakfast, pack it for snacks, or enjoy it as a sweet ending to your day—it never disappoints.

Jane