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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!

YES THAT IS CORRECT – THE RECIPE YOU HAVE ALL BEEN WAITING FOR IS HERE! And I must say… I’ve heard it’s delicious. 

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 husband to taste test – and his “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 8 votes
Print Pin Rate
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

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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
Nutrition Facts
Chocolate Chip Banana Bread!
Amount Per Serving
Calories 398 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 88mg29%
Sodium 44mg2%
Potassium 311mg9%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 31g34%
Protein 6g12%
Vitamin A 508IU10%
Vitamin C 5mg6%
Calcium 73mg7%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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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!

36 Comments

  • 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 ?

    Reply
    • 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

    Reply
    • 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

    Reply
  • 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 🙂

    Reply
    • 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!

    Reply
  • 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!

    Reply
  • 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

    Reply
  • 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.

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

    Hi Jane!

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

    Reply
  • 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

    Reply
  • 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!

    Reply
    • 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

    Reply
    • 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?

    Reply
    • 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

    Reply
  • 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

    Reply
    • 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?

    Reply
    • 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

    Reply

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