Classic Chocolate Chip Banana Bread

Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends

Rob and I go through a lot of bananas because we have smoothies/protein shakes on a daily basis. Usually I freeze them when they start to get too brown, but this time I decided to make one of my favorite recipes. It’s hard to beat a classic loaf of banana bread, especially when it’s moist and flavorful. Some people like to put walnuts in their banana bread, but I’m a firm believer that nuts do not belong in baked goods. Brownies, breads and cookies should be soft— I don’t want to bite down on hard walnuts, peanuts, pecans, etc. Instead I made a chocolate chip banana bread, which is perfect for breakfast or dessert! I’ll take any excuse to have chocolate in the morning! Rob likes to spread peanut butter onto his, but I don’t want to hide any of the chocolate flavor. I hope you enjoy the recipe!


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Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends

Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends

Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends
Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends

Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends

Print Recipe
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends
Servings
1 loaf
Ingredients
Servings
1 loaf
Ingredients
Chocolate Chip Banana Bread, recipe, baking blog, food blog, Treats and Trends
Instructions
  1. Preheat oven to 350F. Grease and flour a 9" x 5" loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Mix in the eggs and vanilla until combined.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves and salt. Gradually stir into the wet ingredients until fully incorporated. Gently fold in the sour cream, bananas and chocolate chips. Spread evenly into prepared pan and sprinkle additional chocolate chips on top if desired.
  4. Baking for about 1 hour, until a toothpick inserted into the middle comes out clean, or with just a few crumbs. If the top starts to get too brown, cover with foil. Cool in pan for about 15 minutes, then transfer to a cooling rack.