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!
Bananas!
YES THAT IS CORRECT – THE RECIPE FOR CHOCOLATE CHIP BANANA BREAD 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.
Chocolate chip banana bread
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. For something with a little bit extra, try my Biscoff banana bread – YUM!
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.
Tin
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’!
Sponge
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?!
Soured cream
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!
Chocolate
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!
Ingredients
- 4 large ripe bananas
- 125 g unsalted butter
- 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 until they're soft and mushy!
- In a new bowl, add your butter and sugar and beat until 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 until 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!
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J x
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Absolutely delicious! Smells amazing and is so easy to follow, love making it but loved eating it more
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 🙂
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!
Another great tasting recipe and the eyes were so easy to follow!
The loaf tastes amazing! Quick question though, I had baked it for 70 minutes and all looked good but once I took it out the oven it deflated, why might this be? Is there a way to stop this happening? Thank you
HIya! Sadly this means they are underbred, or you may have opened the door too early! Hope this helps! x
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!
I discovered your website about six months ago and have been using it ever since! So far all has been absolutely fabulous! Thank you
Ahh yay! I’m so glad!! xx
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.
So glad you liked it!
Hi Jane!
Is it 398 calories for the whole loaf or per slice ? Xx
Hi Jane can I use either caster sugar, golden caster sugar or light brown soft sugar please?x
Yes you can use any of those!
Hi Jane! I’m unfortunately allergic to cinnamon. Would it be ok to miss out this ingredient? Thanks!
Yes you can!
Hi Jane I have demerara sugar sitting in the cupboard could this be used instead of light brown sugar
Yes, you definitely can!
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
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!
hiya would it be possible to use gluten free self raising?
Yes! I’d add in 1/2tsp xantham gum if you have it!
Hi, is there any thing i can use as a replacement instead of soured cream? Xx
Yoghurt, or buttermilk is good!
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
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.
I want to make this but have only got large eggs, will that work?
Yes that should be fine!! x
Hi Jane , i cant wait to try this, can you suggest a dairy Free alternative for the sour cream at all please?
Hello! I imagine a dairy free yoghurt should work!
Hi I love this recipe but wondering if you could
Use raspberries instead of choc chips
Hi Jane, this was so good! Please can you do a banoffee version of this? X
It’s on my list! x