MOIST Chocolate Chip Banana Bread Recipe

Dive into a decadently moist banana bread bursting with sweet, ripe banana flavor and generous chocolate chips. This irresistible treat unites the rich creaminess of sour cream with buttery sweetness and a hint of vanilla, creating an unforgettable blend of textures and flavors that elevate this classic dessert to a very special experience.

I’m really excited to share my MOIST Chocolate Chip Banana Bread recipe with you. This is hands down the BEST EVER chocolate chip banana bread because its super moist and bursting with banana flavor and chocolate chips.

I always make sure to melt 1/2 cup unsalted butter just right – not too hot so it doesn’t cook the eggs. Then i add 1 cup granulated sugar and 2 large eggs, which makes it rich in energy.

I mash about 3 ripe bananas (1 1/2 cups) that not only add natural sweetness but provide vitamins and potassium. I mix in 1/4 cup sour cream and 1 tsp vanilla extract for extra moisture and flavor.

In a separate bowl, i sift 1 3/4 cups all-purpose flour with 1 tsp baking soda and 1/2 tsp salt before folding in 1/2 cup chocolate chips. This chocolate chip banana bread is one of the most balanced sweet treats i ever made, and i know you’ll love its nutritional benefits and heavenly taste.

Why I Like this Recipe

I really love this recipe because it’s so damn moist and has this perfect banana flavor that makes every bite really satisfying. I like that the butter and sour cream blend together to give the bread a rich, soft texture that i can’t get enough of. Another thing is that the chocolate chips even out every bite with a sweet crunch so i always look forward to them. Lastly, this recipe is super easy to follow so even when i’m in a rush i know i can whip it up and still have it come out amazing.

Ingredients

• Unsalted butter: provides rich, creamy fat, keeping bread moist and full of flavor.
• Granulated sugar: adds sweetness and energy, browning the crust nicely.
• Eggs: supply protein and firmness, binding ingredients together naturally.
• Mashed ripe bananas: naturally sweet, high in fiber, and full of moisture.
• Sour cream: adds tanginess and tenderness, enhancing the bread texture perfectly.
• Vanilla extract: a subtle flavor boost that warms and unifies all the ingredients.
• Chocolate chips: they gives delightful bursts of sweetness offering a crunchy contrast in each bite.
• All-purpose flour: main dry ingredient offering structure and lightness in every slice.
• Baking soda and salt: leavening agents that balance taste and improve the rise effectively.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (make sure its not too hot)
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan so the bread won’t stick.

2. In a large bowl, mix together the melted butter (make sure its not too hot) and granulated sugar until they blend pretty well.

3. Beat in the two eggs, then add your mashed bananas, sour cream, and vanilla extract and mix until smooth.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Slowly fold the dry ingredients into the wet mixture, stirring just until they’re combined.

6. Gently stir in the chocolate chips, making sure they are evenly distributed.

7. Pour the batter into the prepared loaf pan, smoothing the top so it bakes evenly.

8. Bake for about 50-60 minutes, checking with a toothpick; if it comes out clean or with just a few moist crumbs, it’s done.

9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

10. Slice it up and enjoy the best moist chocolate chip banana bread ever!

Equipment Needed

1. Preheated oven at 350°F
2. 9×5-inch loaf pan (lightly greased)
3. Large mixing bowl
4. Second bowl for dry ingredients
5. Whisk (for beating and blending)
6. Spatula or mixing spoon (for stirring and folding)
7. Measuring cups and measuring spoons
8. Toothpick (for checking if it is done)
9. Wire cooling rack (for cooling)

FAQ

MOIST Chocolate Chip Banana Bread Recipe Substitutions and Variations

• Instead of unsalted butter you can use melted coconut oil or light olive oil when youre trying to keep things dairy-free.
• If you dont have granulated sugar, dark brown sugar works pretty well – it adds a bit more moistness and a richer flavor.
• For eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg and let it sit a bit till it thickens. This works fine as a substitute.
• You can swap sour cream with plain yogurt, which gives a similar tangy taste and moisture without too much hassle.

Pro Tips

1. Make sure the butter is cooled enough before mixing it with the sugar. If it’s too hot it might cook the eggs and mess up your batter a bit.
2. Don’t overmix the batter after combining the dry and wet ingredients; stirring just until there are no dry spots helps keep the bread moist and tender.
3. When folding in the chocolate chips, do it gently so they don’t break up too much, and you get nice little bursts of chocolate throughout the loaf.
4. Let the bread cool in the pan for at least 10 minutes before taking it out because this helps the structure set and makes it easier to slice without crumbling everything apart.