Description
A moist and flavorful chocolate chip banana bread, perfect with overripe bananas for optimal sweetness.
Ingredients
Scale
- 3 large overripe bananas (heavily spotted brown)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- Mash the bananas in a large mixing bowl until smooth with small lumps remaining.
- Whisk the melted butter into the mashed bananas, then add the granulated sugar, brown sugar, egg, vanilla, and sour cream. Mix until smooth.
- In a separate bowl, combine the flour, baking soda, and salt. Sift over the wet mixture.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
- Fold in 1 1/4 cups of the chocolate chips, reserving the rest for the topping.
- Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle the remaining chocolate chips on top.
- Bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs.
- Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Wrap the cooled loaf in plastic wrap for storage at room temperature for up to three days. Slicing and freezing portions ensures freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg