A classic, simple and moist chocolate chip banana bread.
Makes the perfect breakfast or snack.
I have tried many different banana bread recipes over the years. Various versions from a healthy oatmeal version to a Nutella filled one and a bunch of others in between. However, I keep coming back to this recipe. It is one I have been making for a as long as I can remember. It is adapted from an old newspaper clipping that still lives in my mom’s recipe binder. When I was younger my mom and I used to make the original version together - until one day I accidentally read the ingredients wrong and this new and improved version was born. The bread is incredibly moist and has just the right amount of sweetness. It bakes up beautifully as both a loaf or muffins and I have included the bake time for both below. The recipe is incredibly versatile, freezes well and doubles perfectly! I hope you enjoy it as much as I do!
Banana Muffins or Banana Bread?
I have made this recipe multiple times as muffins and as banana bread. Both are equally delicious and moist. Muffins are the perfect grab and go snack. I have included the directions and bake time below for both muffins and banana bread - so you can make whatever version works best for you!
How to Freeze Banana Bread
This recipe for banana bread freezes well. The banana bread will keep in the freezer for 2-3 months. For the muffins, I recommend freezing in a zip lock bag. You can grab muffins as needed and let them defrost before enjoying.
For the loaves - I recommend wrapping them first in plastic wrap, followed by tin foil. Allow them to defrost completely before cutting and enjoy as usual.
Chocolate Chip Banana Bread
Yield: 24 muffins or two 8 inch loaves
Time: Prep 20 minutes, Bake 24 minutes (muffins) or 45-60 minutes (loaf)
2 cups all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 large ripe bananas
2 eggs, at room temperature
1 tsp vanilla extract
1/2 sour cream or plain greek yogurt
1/2 - 1 cup semi sweet chocolate chips
Preheat oven to 350F. Line muffin tin with paper liners or grease and flour two 8 inch loaf pan.
In a large bowl, combine: flour, baking powder, baking soda and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugars until light and fluffy (approx. 3 mins). Beat in bananas. Beat in eggs one at a time, scraping down sides of bowl in between each addition. Beat in vanilla. Add flour mixture to banana mixture, until just combined - do not over mix. Stir in sour cream until just combined. Stir in chocolate chips.
For muffins: Spoon batter into muffin liners, filling each 2/3rds of the way full. Bake for 24 mins or until tooth pick inserted into centre comes out clean. Transfer to wire rack to cool completely.
For loaves: Evenly divide the batter between the two loaf pans. Bake for 45-60 minutes or until tooth pick inserted into centre comes out clean. If after 45-50 minutes the top is brown but the middle is still undercooked, cover with tin foil and bake for an additional 5-10 minutes or until toothpick inserted into the centre comes out clean. Transfer to wire rack to cool completely.