The moist Banana Bread recipe you’ve been searching for! This Chocolate Chips Sour Cream Banana Bread is full of ripe bananas, wonderfully moist thanks to sour cream, and loaded with semi-sweet chocolate chips.
This recipe was originally published on February 19, 2020.
I tested this recipe multiple times to make sure it has that perfect texture and flavor. Now I can proudly confirm this is my best-ever banana bread recipe and is ready for you guys to bake at home! It tastes extremely delicious and the texture is perfectly soft and moist. Perfect for breakfast with a cup of tea or coffee, and you can definitely eat this at any time of the day! Trust me when I say that this loaf will be gone before you know it.
INGREDIENTS NEEDED
- Overripe bananas
- Sour cream
- Unsalted Butter
- Eggs
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Chocolate chips
THE SECRET TO SUPER MOIST BANANA BREAD
Use overripe bananas – For the best banana bread, you need to use overripe bananas for the moist texture and plenty of banana flavor. I’m talking overripe with the skin developing black freckles and it’s too soft for eating straight. If your bananas aren’t ripe enough yet but you’re dying to this, you can ripen your bananas in minutes. Bake unpeeled bananas in a 250F oven for about 10-15 minutes until the bananas are soft. Let it cool, peel, and start baking
Add Extra Dairy – Use full-fat yogurt or sour cream for the moistest possible and more flavorful banana bread. Trust me, extra dairy makes a huge difference!
Mashing the Bananas – For this recipe, I like my bananas to be completely smooth, so I mash them in a separate bowl and then mix them into the batter. If you like to leave some banana chunks, you can mash the bananas directly into the batter, it works too.
HOW TO STORE MOIST BANANA BREAD
To keep it fresh, place one layer of paper towel in the bottom of an airtight container, place your banana bread on top of it, then add another paper towel on top, and finally put the lid on. It can be left out at room temperature for up to 2 days and in the fridge for up to 6 days.
If you want to freeze it, make sure it cools completely, then wrap it tightly with layers of plastic wrap and place it in a heavy-duty freezer bag or container. Store in the freezer for up to 3 months.
Chocolate Chips Sour Cream Banana Bread
The moist Banana Bread recipe you’ve been searching for! This Chocolate Chips Sour Cream Banana Bread is full of ripe bananas, wonderfully moist thanks to sour cream, and loaded with semi-sweet chocolate chips.
Ingredients
- 430g (about 4) overripe banana
- 100g (1 cup) granulated sugar
- 100g (1 cup) brown sugar
- 113g (1 stick) unsalted butter
- 2 large eggs
- 1tsp pure vanilla extract
- 120g (½ cup) sour cream
- 250g (2 cups, spoon and leveled) all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 170g (1cup) semi-sweet chocolate chips
Instructions
Preheat your oven to 350F. Line 9 x 5 inch loaf pan with parchment paper, and spray with cooking spray, or grease with butter. Let the excess hang over the sides to form a sling so you can easily lift the banana bread from the loaf pan.
In a medium bowl, mashed the banana with a fork until smooth and set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat unsalted butter and sugars until smooth on medium speed, then add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low. Add in the mashed banana, Greek yogurt, and vanilla extract, then mix until well combined. Slowly, add in the dry ingredients (flour, salt, baking powder). Mix the batter until just combined, and no more dry flour is visible. Do not over-mix the batter!
Turn off the mixer, then fold in the chocolate chips (1 cup - 1 tablespoon) with a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top of the batter, then sprinkle the remaining 1 tablespoon of chocolate chips on top of the batter.
Bake for about 50 minutes, or until the top is brown and a toothpick inserted into the center comes out clean
Remove from the oven and let it cool in the pan for about 15 minutes. Lift the banana bread from the loaf pan and transfer it to a cooling rack and allow it to cool completely.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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