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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Hi Jane, love your recipes! If I do two at one time will the baking time vary?
Thanks!
Hi Jane can I make this without the sour cream?
You need to use something in its place, not just leave it out. Natural yoghurt, or buttermilk work well!
Hi Jane, I love all your recipes, could you please share recipes with almond flour and whole wheat flour?
Hi Jane I made this cake today it is so moist and absolutely delicious! I am an experienced baker so left out the sour cream, as I had none nor any natural yogurt, and this worked well for me. I also added some sultanas with the chocolate chips and 2tbs of fresh lemon juice. I used a round cake tin and not a loaf tin as there was a lot of cake mixture and baked mine for 90minutes on 160C (I have a fan assisted oven). Amazing cake!
Hi, I was wondering how I could go about making this a triple chocolate banana cake? Would I replace some of the flour with cocoa powder? Love the idea of a rich chocolate banana loaf!
Hi Jane,
I don’t have any brown sugar, could i use normal caster sugar?
Thanks,
Amy
Yes, you can!
Hi Jane. I wonder if I could use either buttermilk or natural yoghurt in exchange for the soured cream? I’m desperately trying to use up the stuff in my fridge as well as fruit bowl before my big Christmas food delivery arrives 😊🎄🎅🏻
Yes, you can! x
Can the banana bread be frozen?? Thanks 🙂
Absolutely love the recipe, but I’m the only one who loves it so I always have lots left over!
Yes, it can! x
Hello. Is it possible to make the batter a few days before baking and then bake it? Thank you!
Hello! My go to banana bread recipe, I always get huge compliments on it. I’m wondering if I can make it into muffins/cupcakes instead and what the cooking time would be? Thanks 😊
I always have too much mixture for my loaf tin so use
the extra to make muffins. They take 30 mins in my
oven at 160 x
Can I use creme fraiche instead of soured cream?
Yes you can! X
Hi Jane. I don’t have sour cream or natural yoghurt to hand. Does this matter? Can I use something else?
Thanks!
Hiya! Yes, you do need to use one of the other for good results!
The recipe is absolutely delicious I’ve made it 4 times however it’s always too wet near the bottom/middle. I’ve tried more flour, less banana, looking baking time but nothing is working!! What can I do?
Hiya! It may be the tin you are using? Try slightly less mix (some loaf tins really vary in size even though they are called the same size) so it may help! x
Hey I only have 2 medium eggs will this still work?
Hiya! Unfortunately you would have to replace the missing egg with more banana or more soured cream. Hope this helps! x
Hi Jane,
I have made the banana loaf several times, both with & without chocolate chips.
I can honestly say yours is the BEST recipe (& I have made banana loaves for years).
I have a lot of Dark Muscovado Sugar in the cupboard & wondered if I could use some of it up
with my next bake? Have you any suggestions of other recipes where I could use the Dark Muscovado?
Thank you
Hiya! You could try blending the sugar to a finer grain to enable you to use it in more bakes perhaps? & Thank you so much! x
Hi jane,can this be done vegan without eggs?xxx