When you want banana bread, but have no control over your chocolate cravings, add lots of little chips and this will be your absolute favorite banana bread recipe.
As soon as you see a couple of bananas sitting on your counter getting some big brown spots…
it’s only a matter of time,
it’s time to make some banana bread.
The riper the banana the better flavor the banana bread will have.
If you don’t have ripe bananas, you can hurry them along a little if necessary. You can cut the bananas up and heat them in the microwave for 30-second intervals until warm and soft, then mash them with a fork. Heating the bananas will allow the sugar to release a bit and they’ll have a ripened texture.
I’ve even seen some people place the bananas in their peel on a baking sheet and bake them until skins turn dark to speed up the ripening process as well. I haven’t done that, but let me know if you have. I think the microwave method is pretty simple!
If you’re looking for more banana recipes check these out:
- Peanut Butter Banana Bread – OMG and the glaze on this is amazing
- Banana Bread Cake – a lighter fluffier cake version of banana bread, so delicious
- Banana Maple Oatmeal Cookies – these are highly addictive and have a great texture you’ll make again and again
- Banana Bread Pudding with Carmel Sauce – these are so delicious!
- Banana Cream Fruit Pies – and there are other flavors too
What can I put on this banana bread?
You can easily enjoy it as is, I like mine warm, or spread some butter, cream cheese, or slather on some peanut butter or Nutella.
Flavor options for this recipe
There are lots of great options for switching up the flavor in this banana bread.
- Add 1/2 cup shredded coconut
- Add 3 tablespoons peanut butter, reduce the sour cream to 1/4 cup of peanut butter is added
- Add in some cinnamon chips instead of the chocolate chip or use a mixture of both
- Add in 3/4 cup chopped walnuts or sliced almonds
- add a teaspoon of maple extra for a delicious flavor option
This is the loaf pan I use. It’s nonstick and the banana bread comes out easily, remember to slice it with a plastic knife if you cut it in the pan, so you don’t scratch it, also a plastic knife slices it well if it’s still marm and you can’t wait until it cools completely.
- 1/2 cup butter
- 1 cup brown sugar
- 2 eggs
- 4 medium bananas, mashed with a fork (about 2 cups)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- Preheat oven to 350°.
- Prepare a loaf pan with a baking spray or shortening and flour. My pan is 10x5, a similar size will work, it will rise higher if your pan is smaller and may take a few more minutes to bake. It can be baked in a 13x9 pan for about 40 minutes.
- In the bowl of a mixer beat the butter with brown sugar until smooth, then add in the eggs and mix to combine.
- Add in the bananas, sour cream, and vanilla and mix on low to medium speed until they are incorporated.
- Add in flour, baking soda, salt, mix on low to blend, then medium until well combined.
- Stir the chocolate chips in by hand.
- Bake in a prepared loaf pan at 350° for 1 hour 10 minutes. Be sure to set your timer a little early so you can test to see when it'll be done especially if your pan is a different size.
- Allow the banana bread to cool in the pan for 15 minutes, you can remove it to slice it, or use a plastic knife to cut it in the pan without marking up the pan.