Chocolate Chip Banana Bread!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© 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.
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?
It is more of a soft cake compared to bread, but it may have needed a bit longer x
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
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
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
I’m sure you can give it a go, although I haven’t tried it! X
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?
You can try freezing the chocolate chips, covering them in flour, or sprinkling them on top rather than mixing in before baking! x
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?
Yeah I’m sure that’ll be fine!!
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!
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
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?
You could probably add 150g of walnuts and leave the chocolate chips in! x
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
You could try more baking powder yes! Generally banana bread is more dense than a cake, but more baking powder should solve that!
Only have ripe bananas and just can’t wait to bake! 🙁 Would ripening the bananas in the oven beforehand work and keep the flavour?
Yeah that should work fine – I’ve done it myself and it works well!
Hi! Does the butter need to be melted for this recipe? I’m thinking it does but thought I’d double check!
No – it doesn’t x
Hi Jane
Can I leave out the sour cream? X
No, you need to use it, or use a natural yoghurt as an alternative! x
Hi Jane,
I have only got large eggs, should I still use three?
Thanks!:)
Yeah that will be fine for banana bread!
Hi Jane,
Can I use fat free Greek yoghurt instead of sour cream?
Thanks x
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!
Hi,
I can’t seem to get any light brown sugar, I have dark brown or granulated what would work best?
Thanks
I would personally use 50/50 of the two! X
Hi I’m wanting to do this cake but dont have any soured cream can I leave it out ?
You’d want to substitute it for something else such as buttermilk, or a natural yoghurt!
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
Ahh thank you! I’m glad you like the recipes!
Does the tin have to be a loaf tin? Would it be possible to substitute for a normal cake tin? Thank you! 🙂
You can definitely do a different tin – but timings will depend on size! x