Chocolate Chip Banana Bread!

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Delicious and Moist Chocolate Chip Banana Bread – Perfect way to use up Bananas, and it’s just SO Yummy!


To explain from the beginning… I can’t eat banana. Banana makes me poorly, which is why there have never been any banana related recipes on my blog. I’ve mentioned this ~several~ times, but you lot still want them. 

The second reason it has taken so long to get them to you, is I was having to get my family to taste test – and their “yeah it’s good!” wasn’t really descriptive enough. It’s hard to test a bake that you shouldn’t eat! 

Anyway… several banana breads later, and several taste testers later, I am 100% certain that this is delicious – and the chocolate chips are my little flare of yay! But, these are optional. 

So! I was inspired by Sally’s Baking Addiction for this one – but altered slightly to suit what I found worked personally for me! However, I am no banana bread expert. 

I wanted the banana bread to fit my favourite and now well used loaf cake tin (this one) and it does perfectly! I realise you can make banana bread in basically any shape or whatever, but a loaf tin seemed ideal for a ‘bread’!

For the sponge itself – it’s quite simple! The best trick I found was the easiest way to mash up your bananas is using the mixer! I shove the very over ripe and squidgy bananas in the bowl with the paddle attachment and mix till they’re mushed! Easy! 

The sponge is easier when you reverse the basics of a normal cake – cream together the butter and sugar,  the wet then add in the dry ingredients. It will look rather disgusting at the beginning, middle and end, but what do you expect from a mix full of mushed up fruit?! 

I used soured cream as I found it baked best with it – and 4 large ripe bananas worked best for me. Banana bread doesn’t rise that much so it will look like a lot of mix, but trust me it works! 

I obviously decided to add in the chocolate chips, but these are 100% optional – I just couldn’t resist. I wanted the recipe to be ever so slightly different, and also my taste testers adored the addition! Either way, I hope you adore this recipe! Enjoy! 

Chocolate Chip Banana Bread!

Delicious and Moist Chocolate Chip Banana Bread - Perfect way to use up Bananas, and it's just SO Yummy!
5 from 23 votes
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Category: Cake
Type: Cake
Keyword: banana, Loaf cake
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 10 Slices!
Author: Jane's Patisserie


  • 4 Large Ripe Bananas
  • 125 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 250 g Self Raising Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 3 Medium Eggs
  • 75 g Soured Cream
  • 1 tsp Vanilla Extract
  • 150 g Chocolate Chips


  • Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!
  • Mush your bananas up till they're soft and mushy!
  • In a new bowl, add your Butter and Sugar and beat till smooth and light.
  • Add in your Eggs, Banana, Soured Cream and Vanilla and beat again - it may look gross, but roll with me.
  • Add in the Flour, Baking Powder, and Cinnamon and beat again till combined!
  • Fold through the Chocolate Chips - pour into the tin!
  • Bake in the oven for 60-70 minutes - after 30 minutes, quickly and carefully cover lightly with foil to stop it browning too much!
  • Once baked, leave to cool fully and enjoy!


  • This recipe is inspired by Sally's Baking Addiction
  • The baking time can vary, but it shouldn't take much longer at all than the recipe says - a skewer might not necessarily come out clean because of the chocolate!
  • This recipe will last for 4-5 days easily - and tastes amazing throughout! 
  • I recommend using this cake tin to bake the recipe in

Find my other Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Rebecca
    April 21, 2021 at 12:11 pm

    Hey Jane,

    Just for my own curiosity, why do people add sour cream to cakes and banana bread?

    Thanks 🙂

    • Jane's Patisserie
      April 26, 2021 at 1:58 pm

      Hey! Sour cream, natural yogurt etc just help the bake because the recipe isn’t a standard recipe xx

  • Evie
    April 16, 2021 at 8:12 pm

    5 stars
    Hi Jane! Hope you’re having a wonderful day 🙂 This looks delightful and I can’t wait to make it – just waiting on my bananas! I was wondering if you used milk or dark chocolate chips in this, or a mix of both? 🙂 Thank you!

    • Jane's Patisserie
      April 17, 2021 at 1:53 pm

      Hey! Aw thank you so much, you too! You can use either!xx

  • Holly
    March 30, 2021 at 11:17 am

    5 stars
    I just used this recipe and made them as banana muffins instead. I halved the amount of mixture and cooked for about 30 minutes. They are delicious!! They are definitely more cake like than bread like but honestly so moist and so sweet! I will definitely be making again!!

  • Loraine O'Neill
    March 29, 2021 at 7:43 am

    5 stars
    Thanks for another great recipe Jane!made this over the weekend. Only had 3 bananas but added 100g of chopped walnuts to it too. Best Banana bread I’ve tasted!

    • Jane's Patisserie
      March 29, 2021 at 2:02 pm

      Hey!! I am so glad you loved it!xx

  • Holly
    March 21, 2021 at 8:35 pm

    5 stars
    Hi Jane 🙂

    Love the recipe! I was wondering can it be frozen?


  • Jodie
    March 9, 2021 at 12:37 pm

    5 stars
    Oh my god!!! Sooooo yummy!!!
    I took this into work and even the people that don’t like cake loved it!! Thanks Jane!!xx

  • Louise
    February 21, 2021 at 10:25 pm

    5 stars
    I was sceptical about the sour cream (and what it looked like half way through) but this is definitely one of the best banana breads I’ve made! This will be my go-to recipe for sure.

    I mix up some porridge oats with brown sugar and sprinkle on top for a nice crust. 🤗

  • Amy Johnson
    November 25, 2020 at 8:30 pm

    5 stars
    Amazing Recipe. Thank you lovely. I can’t wait to make White chocolate and raspberry blondies next

  • Jenny
    November 23, 2020 at 12:41 pm

    5 stars
    Hi Jane, tried this recipe over the weekend and it tasted absolutely amazing. Just one thing I noticed, my bread wasn’t very ‘bread-ey’. It was more soft and soggy. Should I have left it longer in the oven?

    • Jane's Patisserie
      November 23, 2020 at 8:39 pm

      It is more of a soft cake compared to bread, but it may have needed a bit longer x

  • Imogen Holgate
    October 15, 2020 at 12:23 pm

    5 stars
    Hi Jane! Just about to make this and wondered if you leave to cool completely in the tin or take it out and leave to cool on a wire rack after a certain amount of time? Thank you 🙂 xx

    • Jane's Patisserie
      October 15, 2020 at 1:07 pm

      I often just leave it to cool in the tin fully, but you can take it out after 10 minutes or so if you’re gentle!! xx

  • Alex
    October 5, 2020 at 8:09 pm

    Hi, I’m wanting to make a banana sponge cake 4 inch / 4 layers. Could I use this recipe or would I have to do something different? X

    • Jane's Patisserie
      October 6, 2020 at 11:57 am

      I’m sure you can give it a go, although I haven’t tried it! X

  • Lauren
    September 6, 2020 at 10:02 am

    5 stars
    Hi Jane

    Love all your recipes, I tried so many of them. Thank you so much For all the hard work you do.
    I always have a slight issue that when I add chocolate chip to any type of cake my chocolate chips always sink to the bottom. Is there any tips you have to stop this happening?

    • Jane's Patisserie
      September 7, 2020 at 2:49 pm

      You can try freezing the chocolate chips, covering them in flour, or sprinkling them on top rather than mixing in before baking! x

  • Claire
    August 21, 2020 at 7:19 pm

    5 stars
    I love this recipe! The kids have requested it for our camping trip can I make it a couple of days before and freeze it do you think?

  • Debbie
    August 18, 2020 at 5:01 pm

    Hi Jane, I’m making a mini version of this for someone, in a 1lb loaf tin (half the recipe amounts) Please can you suggest the timing for this? Apologies if you’ve mentioned this somewhere and I’ve missed it!

    • Jane's Patisserie
      August 19, 2020 at 12:02 pm

      I’m afraid I am unsure as I haven’t made a half size one before – I would assume about 40 minutes but that could be wrong! x

  • Ava
    July 25, 2020 at 7:40 pm

    5 stars
    Really easy to follow!
    Very yummy recipe – I actually melted the butter and it made mixing so much better. Was wondering if I wanted to add pecans/walnuts then should choco chips be reduced?

    • Jane's Patisserie
      July 25, 2020 at 8:47 pm

      You could probably add 150g of walnuts and leave the chocolate chips in! x

  • Marjan
    July 21, 2020 at 5:00 pm

    5 stars
    Hi Jane I’ve followed all your other yummy recipes and have loved them all! I love the taste of the banana bread and have used the recipes exactly as stated how my bread comes out too dense and a little soggy, would you have any idea what it could be or what I could do to turn it more fluffy and light? Maybe more baking powder to make it rise ? I’m really not too sure

    • Jane's Patisserie
      July 21, 2020 at 8:05 pm

      You could try more baking powder yes! Generally banana bread is more dense than a cake, but more baking powder should solve that!

  • Jemma
    July 18, 2020 at 9:41 am

    5 stars
    Only have ripe bananas and just can’t wait to bake! 🙁 Would ripening the bananas in the oven beforehand work and keep the flavour?

    • Jane's Patisserie
      July 18, 2020 at 12:58 pm

      Yeah that should work fine – I’ve done it myself and it works well!

  • Carla Davis
    June 21, 2020 at 11:55 am

    5 stars
    Hi! Does the butter need to be melted for this recipe? I’m thinking it does but thought I’d double check!

  • Imogen
    June 19, 2020 at 4:23 pm

    Hi Jane,

    I have only got large eggs, should I still use three?


    • Jane's Patisserie
      June 19, 2020 at 7:28 pm

      Yeah that will be fine for banana bread!

  • Kelly Long
    June 16, 2020 at 6:09 pm

    Hi Jane,
    Can I use fat free Greek yoghurt instead of sour cream?
    Thanks x

    • Jane's Patisserie
      June 16, 2020 at 9:19 pm

      I personally don’t recommend using fat-free anything in baking as the results can be not as good, but in general natural yoghurts are a good swap for soured cream!

  • Chelsea
    June 16, 2020 at 10:26 am


    I can’t seem to get any light brown sugar, I have dark brown or granulated what would work best?


    • Jane's Patisserie
      June 16, 2020 at 10:35 am

      I would personally use 50/50 of the two! X

  • Gemma
    June 2, 2020 at 11:53 am

    Hi I’m wanting to do this cake but dont have any soured cream can I leave it out ?

    • Jane's Patisserie
      June 2, 2020 at 12:18 pm

      You’d want to substitute it for something else such as buttermilk, or a natural yoghurt!

  • amy hathaway
    May 14, 2020 at 1:18 pm

    5 stars
    Sinse the lockdown I have made a few of your recipes and wow I’m literally like star baker!
    The raspberry and white chocolate loaf was stunning!
    I’ve also made the lemon drizzle cakes and they were a huge success my son absolutely loved them!!
    Today I am making the banana loaf and can’t wait to try it!
    Thanks so much for your easy step by step recipes I can’t wait to try some more out xxx

    • Jane's Patisserie
      May 14, 2020 at 1:59 pm

      Ahh thank you! I’m glad you like the recipes!

    • Emily
      May 22, 2020 at 1:15 pm

      Does the tin have to be a loaf tin? Would it be possible to substitute for a normal cake tin? Thank you! 🙂

    • Jane's Patisserie
      May 22, 2020 at 7:54 pm

      You can definitely do a different tin – but timings will depend on size! x

  • Georgia
    May 12, 2020 at 1:54 pm

    5 stars
    Absolutely delicious! Smells amazing and is so easy to follow, love making it but loved eating it more

  • Imogen
    May 4, 2020 at 10:35 pm

    5 stars
    This recipe is so so good and light! I changed the chocolate chips for bits of fudge and layered sugared bananas on top and it was delicious!! Just curious though – why do you use soured cream? I added it and it was still yummy!! Thanks 🙂

    • Jane's Patisserie
      May 4, 2020 at 11:00 pm

      I use soured cream as it helps keep the cake nice and moist and it makes a much better cake – but you can use a natural yoghurt instead for example!

  • Ashleigh
    May 4, 2020 at 4:57 pm

    5 stars
    Another great tasting recipe and the eyes were so easy to follow!

  • Lauren
    May 4, 2020 at 4:21 pm

    5 stars
    I made this at the weekend for my family and it was a massive hit!
    Only just started baking properly (lockdown problems 😂) but your recipes are so easy to follow even for me! Going to try a lot more of your recipes!

  • Lior
    April 26, 2020 at 9:14 pm

    I discovered your website about six months ago and have been using it ever since! So far all has been absolutely fabulous! Thank you

  • Katie
    April 21, 2020 at 12:12 pm

    5 stars
    Amazing Recipe!!
    I baked this last night because I had bananas and I wanted something other than normal banana bread and I’ve had two pieces for breakfast. Such a good recipe, would definitely recommend.

  • Grace Roberts
    April 20, 2020 at 10:28 pm

    Hi Jane!

    Is it 398 calories for the whole loaf or per slice ? Xx

  • Abbie
    April 18, 2020 at 11:01 am

    Hi Jane can I use either caster sugar, golden caster sugar or light brown soft sugar please?x

  • Amy
    April 7, 2020 at 8:34 am

    Hi Jane! I’m unfortunately allergic to cinnamon. Would it be ok to miss out this ingredient? Thanks!

    • Jane's Patisserie
      April 7, 2020 at 9:14 am

      Yes you can!

    • Adie Roberts
      April 30, 2020 at 9:41 am

      Hi Jane I have demerara sugar sitting in the cupboard could this be used instead of light brown sugar

    • Jane's Patisserie
      April 30, 2020 at 9:48 am

      Yes, you definitely can!

  • Catrin Mari Killa
    April 4, 2020 at 6:09 pm

    Hiya can I use plain flour? I don’t have self raising and also can I use natural Greek yoghurt instead of sour cream? X

    • Jane's Patisserie
      April 4, 2020 at 7:27 pm

      Yes you can, if you still want it to rise though you need to add in another 2tsps baking powder at least! And yes, natural yoghurt will work!

  • Poppy Fuller
    April 3, 2020 at 11:31 am

    hiya would it be possible to use gluten free self raising?

    • Jane's Patisserie
      April 3, 2020 at 5:31 pm

      Yes! I’d add in 1/2tsp xantham gum if you have it!

  • Robyn
    April 1, 2020 at 5:52 pm

    Hi, is there any thing i can use as a replacement instead of soured cream? Xx

  • Paige
    March 27, 2020 at 10:43 am

    Hi Jane, I’m wanting to make some banana cupcakes using this recipe just wondering if I can use this or should I change how much I put in ? X

    • Jane's Patisserie
      March 27, 2020 at 1:07 pm

      Yes you can use this – bake for probably 18-22 minutes or so! I would stick to the quantities though, and just fill them 2/3 of the way.

    • Lauea
      May 16, 2020 at 2:25 pm

      I want to make this but have only got large eggs, will that work?

    • Jane's Patisserie
      May 16, 2020 at 2:51 pm

      Yes that should be fine!! x

  • Angela
    March 3, 2020 at 9:56 pm

    Hi Jane , i cant wait to try this, can you suggest a dairy Free alternative for the sour cream at all please?

    • Jane's Patisserie
      March 11, 2020 at 8:42 pm

      Hello! I imagine a dairy free yoghurt should work!

  • Ella
    March 2, 2020 at 5:20 pm

    5 stars
    Hi Jane, this was so good! Please can you do a banoffee version of this? X


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