Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work wonderfully in banana bread. Just thaw them completely, drain any excess liquid, and mash them as normal. The natural freezing process actually breaks down the cell walls in bananas, making them even easier to mash and incorporate into your batter.

Why did my banana bread sink in the middle?

A sunken middle usually means the bread wasn't quite done baking. Banana bread is dense by nature, so it needs adequate time to cook through. Next time, try baking for 5-10 minutes longer, and make sure your oven temperature is accurate with an oven thermometer. Also, avoid opening the oven door frequently during baking.

Can I make this without chocolate chips?

Definitely! The base banana bread recipe is delicious on its own. You can leave out the chocolate chips entirely or substitute with nuts, dried fruit, or even blueberries for a different twist. The baking time remains the same.

How ripe should my bananas be?

The riper, the better! Look for bananas that are heavily spotted or even black on the outside. They should be soft to the touch and smell sweet. These overripe bananas have converted more starch to sugar, resulting in sweeter, more flavorful banana bread. If your bananas aren't ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.

Chocolate Chip Banana Bread Recipe

Name: Chocolate Chip Banana Bread Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 Tablespoons unsalted butter, softened; 3/4 cup light brown sugar, packed; 2 large eggs, room temperature; 1/3 cup sour cream, room temperature; 2 cups mashed ripe bananas (about 5 medium bananas); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini semi-sweet chocolate chips

Description

This Chocolate Chip Banana Bread is the ultimate comfort treat! Perfectly moist, sweet, and full of rich banana flavor, it’s elevated with bursts of semi-sweet chocolate chips in every bite. Whether enjoyed warm or at room temperature, this crowd-pleaser is perfect for breakfast, a snack, or dessert.

Ingredients

Units Scale

Wet Ingredients

8 Tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
2 large eggs, room temperature
1/3 cup sour cream, room temperature
2 cups mashed ripe bananas (about 5 medium bananas)
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips

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Instructions

Prepare the Oven and Pan
Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and set it aside. In a small bowl, toss the chocolate chips with 1 tablespoon of flour to prevent them from sinking in the batter. Set aside.
Mix the Dry Ingredients
In a large bowl, stir together the remaining flour, baking soda, and salt. Set aside.
Cream Butter and Sugar
Cream the softened butter and brown sugar together in a stand mixer or with a hand mixer for about 3 minutes until light and fluffy.
Add Eggs and Wet Ingredients
Beat in the eggs one at a time, ensuring the first is fully incorporated before adding the next. Add the sour cream, mashed bananas, and vanilla extract. Mix until all the wet ingredients are well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use a large spoon to combine until just mixed—be careful not to over-mix. Fold in the chocolate chips until evenly distributed throughout the batter.
Pour Batter into the Pan
Spread the batter evenly into the prepared loaf pan. Optionally, sprinkle extra chocolate chips on top for a decorative touch.
Bake the Bread
Bake for 60-65 minutes. At the 30-minute mark, loosely cover the bread with foil to prevent over-browning. The bread is ready when a toothpick inserted into the center comes out clean.
Cool and Serve
Remove the bread from the oven and cool it in the pan on a wire rack for 10 minutes. Carefully remove the bread from the pan and let it cool completely before slicing. Serve warm or at room temperature for the best flavor experience.

Notes

For the best flavor, use ripe bananas that are heavily spotted or slightly blackened.
Chocolate chips are optional—feel free to leave them out or substitute with your favorite mix-ins, like nuts or dried fruits.
This bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months.
Double the recipe to share with friends or save additional loaves for later.
You can substitute mini chocolate chips with regular ones or dark chocolate chunks depending on your preference.

Nutrition

Serving Size: 1 slice
Calories: 278kcal
Sugar: 23g
Sodium: 183mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 3g
Cholesterol: 47mg