Breads & Banana Bread
Chocolate Chip Banana Bread
Soft banana bread dotted with melted semisweet chocolate chips, with a crunchy sugar-sprinkled top.
- Prep
- 15 mins
- Cook
- 1 hr 5 mins
- Total
- 1 hr 35 mins
- Serves
- 10
- Level
- Easy
Brown sugar and a little sour cream make this loaf extra moist, and the chocolate chips melt into little pockets. Toss the chips in a spoonful of flour so they don't sink to the bottom. A sprinkle of coarse sugar on top gives a bakery-style crust.
Ingredients
Serves 10
Directions
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
- Whisk the bananas, butter, brown sugar, eggs, sour cream and vanilla in a large bowl.
- Whisk 1 2/3 cups of the flour with the baking soda and salt, and fold it into the wet ingredients until just combined.
- Toss the chocolate chips with the remaining 1 tablespoon flour and fold them in.
- Pour into the pan and sprinkle with the coarse sugar.
- Bake 60 to 70 minutes, until a toothpick comes out clean aside from melted chocolate. Cover with foil if the top browns too soon.
- Cool 15 minutes in the pan, then lift out onto a rack.
Tips and make-ahead notes
- Use mini chocolate chips for even distribution.
- Keeps 3 days at room temperature; freezes up to 3 months.
- Plain yogurt can replace the sour cream.
Nutrition per serving
- Calories
- 300
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 12g
- Fiber
- 2g
- Sodium
- 250mg
Estimated. Values change with brands, portion sizes and substitutions.
