Chocolate Chip Banana Bread

Chocolate Chip Banana Bread - a super easy and moist banana bread perfect for anytime of the day prepared in just 5 minutes. NO MIXER required and it's studded with chocolate chips. You'll never have any bananas to go to waste!

Course Bread

Cuisine American

Prep Time 10

Cook Time 55

Resting Time 10

Total Time 1 15

Servings - 8 slices

Calories 649kcal

Author Imma

Ingredients

2 large eggs
2 large bananas mashed (about a cup)
½ cup (100 g) brown sugar
½ cup (100 g) granulated sugar
¼ cup (57.5 g) sour cream/yogurt
1 teaspoon (4 ml) vanilla extract
2 cups (250 g) all purpose flour
1 teaspoon ( 4 g) baking powder
1 teaspoon ( 4 g) baking soda
½ teaspoon salt
½ cup (4 ounce, 120ml) unsalted melted butter (replace with oil)
1 cup (175 grams) chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease a loaf with baking spray; set aside.
In a small bowl, whisk together eggs, mashed bananas, sugar (brown and white), sour cream, and vanilla.
In another bowl, combine flour baking powder, baking soda, and salt.
Gradually add wet ingredients to the bowl of dry ingredients and whisk with a spatula until thoroughly mixed.
Pour in melted butter and thoroughly mix, then fold in the chocolate chips. Scrape downsides.
Pour mixture into prepared loaf pan – bake for about 55-65 minutes, or until a toothpick inserted comes out clean.
Let it rest for 10 minutes before serving.

Notes

No sour cream? You can substitute it with Greek yogurt, plain yogurt or buttermilk.
You may substitute the all-purpose flour with cake flour or wheat flour, though there’d be slight difference with the texture.
For variation, you can mix toffee bits with the chocolate chips.
Store baked bread tightly and refrigerate for up to 3-4 days.
You can also top this with Cream Cheese Frosting if you’re into frosting. You can get my cream cheese frosting HERE.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition