Description
Indulge in this classic, bakery-style banana bread, featuring a moist, dense crumb packed with ripe banana flavor and semi-sweet chocolate chips. By using melted butter and a hint of sour cream, this recipe achieves a tender texture that stays soft for days. Perfect for breakfast or as a sweet snack, it offers the ideal balance of rich cocoa notes and natural fruit sweetness in every delicious slice.
Ingredients
3 medium ripe bananas (heavily spotted)
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/4 cup sour cream
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a standard 9×5 inch loaf pan thoroughly with non-stick cooking spray or butter.
Mash the peeled bananas in a large mixing bowl until smooth.
Whisk in the melted butter, eggs, and sour cream until well combined.
Fold in the flour and baking soda until just incorporated, being careful not to overmix.
Gently fold in the chocolate chips at the very end.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure bananas are very ripe with dark spots for the best flavor and moisture. For a deeper flavor, you can substitute the granulated sugar with light brown sugar. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg