Chocolate Chip Banana Bread

This homemade chocolate chip banana bread is a recipe taken from my grandma Ila who is known for her baking. I made very few modifications to her recipe including adding two bananas instead of one and substituting the sour cream for Greek yogurt. It turns out soft with a tender inside and melty chocolate chips every single time. It’s perfect as a dessert or a sweet breakfast.

Chocolate Chip Banana Bread

Make sure you have 2 extra-ripe bananas and a cup of mini chocolate chips ready!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10

Ingredients

  

Banana Bread

• 2 bananas mashed
• 1/2 cup unsalted butter (one stick) melted
• 2 eggs
• 2 tbsp sour cream or plain Greek yogurt
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup mini chocolate chips

Chocolate Frosting (optional)

• 1 oz unsweetened chocolate
• 2 tbsp butter
• 2 tbsp hot water
• 1 cup powdered sugar sifted

Instructions

 

Banana Bread

• Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.
• In a medium bowl, mix melted butter, sugar, eggs, mashed bananas, vanilla, and sour cream or yogurt.
• In a large bowl, mix flour, baking powder, baking soda, and salt.
• Mix wet ingredients into dry ingredients with a rubber spatula. Be careful not to overmix.
• Fold in chocolate chips.
• Pour into the loaf pan and bake at 350 degrees for about an hour. Check banana bread at around 45 minutes and then again, every 5 minutes until a toothpick comes out clean.
• Let bread cool in the pan for at least 30 minutes before removing. Serve immediately or package in an airtight container.

  Add my grandma's famous chocolate frosting to turn your bread into an even sweeter treat!

Chocolate Frosting (optional)

• Microwave butter and chocolate for 30 seconds in a microwave-safe bowl. Stir and continue to heat in 15-second increments until fully melted.
• Stir in hot water, mixing until smooth.
• Sift and mix in powdered sugar.
• Pour over cooled banana bread.

Notes

This banana bread freezes really well. To freeze, completely cool, wrap in plastic wrap and put in a gallon-size Ziplock bag. 

Mini chocolate chips are best to use because they disperse well throughout the bread, giving you chocolate in every bite. Sometimes standard chocolate chips sink to the bottom of the pan. 

I prefer to use overripe bananas because they’re a bit sweeter and easier to work with. Look for the ones with some brown spots on them. You can also use frozen bananas. Just defrost them in the microwave for 30 seconds first. 

If you love chocolate then you must try my Peanut Butter and Chocolate Rice Krispie Treats!

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