Need a tasty way to use up overripe bananas? Try this Sour Cream Chocolate Chip Banana Bread! It's moist, tender, and packed with chocolate chips, making it perfect for breakfast or a snack.
You'll also love my easy brunch baking recipes for blueberry lemon scones, banana chocolate chip muffins, and these apple butter cinnamon rolls.
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⭐️ Why this recipe works
- Moist Texture: The combination of sour cream and bananas keeps the bread incredibly moist and tender.
- Rich Flavor: The use of both granulated and light brown sugar adds depth and richness to the sweetness.
- Perfect Balance: The chocolate chips provide a delightful contrast to the banana flavor, making each bite irresistible.
- Easy Preparation: Simple steps and common ingredients make this recipe accessible for bakers of all skill levels.
🧾 Ingredient notes
- Butter: Adds richness and moisture to the bread.
- Vegetable Oil: Contributes to a moist texture without making the bread greasy.
- Granulated Sugar: Sweetens the bread and helps achieve a tender crumb.
- Light Brown Sugar: Adds a hint of molasses flavor and extra moisture.
- Eggs: Provide structure and stability to the bread.
- Vanilla Extract: Enhances the overall flavor with a sweet, aromatic note.
- Ripe Bananas: The star ingredient, adding natural sweetness and moisture.
- Sour Cream: Keeps the bread moist and tender while adding a slight tang.
- Flour: Provides the necessary structure to the bread.
- Baking Soda: Leavening agent that helps the bread rise.
- Salt: Balances the sweetness and enhances the flavors.
- Chocolate Chips: Adds bursts of chocolate flavor throughout the bread.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Chocolate Chip Sour Cream Banana Bread recipe step-by-step
- Preheat and Prepare: Preheat your oven to 320ºF (160ºC). Line a 2-pound loaf tin with baking parchment.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and sour cream. Add the melted and cooled butter, and mix until well combined.
- Mash Bananas: In a separate bowl, mash the ripe bananas until smooth. Stir the mashed bananas into the wet mixture.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and 1 cup of chocolate chips.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and mix until just combined.
- Prepare for Baking: Pour the batter into the prepared loaf tin. Sprinkle the reserved 2 tablespoons of chocolate chips on top.
- Bake: Bake in the preheated oven for 35-45 minutes, or until a skewer or toothpick inserted into the center comes out with just a few moist crumbs.
- Cool: Allow the bread to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Butter and Oil Combination: Using both butter and oil gives the bread a perfect balance of flavor and moisture. Butter adds richness, while oil keeps the bread tender.
- Chocolate Chip Distribution: Toss chocolate chips in a bit of flour before adding to the batter. This helps prevent them from sinking to the bottom of the loaf.
- Banana Ripeness Hack: If your bananas aren't ripe enough, place them in a 300ºF (150ºC) oven for 15-20 minutes. This will soften and sweeten them quickly.
📖 Substitutions and variations
- Greek Yogurt: Substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Whole Wheat Flour: Use whole wheat flour instead of all-purpose for a healthier option.
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Dark Chocolate Chips: Swap regular chocolate chips with dark chocolate chips for a richer taste.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled banana bread in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: To refresh the banana bread, wrap it in aluminum foil and warm it in a 150ºC oven for 10-15 minutes.
❓Recipe FAQ's
How do I prevent the bread from sticking to the pan?
Line the loaf tin with baking parchment, leaving some overhang for easy removal. Additionally, you can lightly grease the parchment with cooking spray.
How do I prevent the bread from becoming too dense?
Ensure not to overmix the batter. Mix just until the dry ingredients are incorporated into the wet mixture. Overmixing can lead to a dense and heavy bread.
Did you make this Easy Chocolate Chip Sour Cream Banana Bread? Please leave a star rating below, and tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Sour Cream Chocolate Chip Banana Bread
This moist and flavorful sour cream chocolate chip banana bread is perfect for breakfast or an afternoon snack. The addition of sour cream ensures a tender crumb, while chocolate chips add a touch of indulgence.
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Servings: 10 Slices
Ingredients
- 5 tablespoons butter, melted and cooled
- 2 tablespoons vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, see notes
- ¼ cup sour cream
- 2 ¼ cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup chocolate chips or chocolate chunks, reserve 2 tablespoons for topping
Instructions
Preheat and Prepare:
- Preheat your oven to 320ºF (160ºC). Line a 2-pound loaf tin with baking parchment.
Mix Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and sour cream. Add the melted and cooled butter, and mix until well combined.
Mash Bananas:
- In a separate bowl, mash the ripe bananas until smooth. Stir the mashed bananas into the wet mixture.
Combine Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, salt, and 1 cup of chocolate chips.
Combine Wet and Dry:
- Add the dry ingredients to the wet mixture and mix until just combined.
Prepare for Baking:
- Pour the batter into the prepared loaf tin. Sprinkle the reserved 2 tablespoons of chocolate chips on top.
Bake:
- Bake in the preheated oven for 35-45 minutes, or until a skewer or toothpick inserted into the center comes out with just a few moist crumbs.
Cool:
- Allow the bread to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ripening Bananas Quickly: If your bananas aren't ripe enough, you can ripen them quickly by preheating the oven to 400ºF (200ºC). Wrap the bananas in foil, place them on a baking tray, and bake for about 30 minutes, until the skins turn black and the bananas are very soft and fragrant. Allow them to cool for 30 minutes before peeling and using in the recipe.
- Substituting Sour Cream: If you don't have sour cream on hand, you can substitute it with an equal amount of Greek yogurt or buttermilk for a similar texture and taste.
- Chocolate Chip Variations: Feel free to use different types of chocolate chips such as dark, milk, or white chocolate, or even a mix for added flavor variety.
- Adding Nuts: For added crunch, consider adding ½ cups of chopped nuts, such as walnuts or pecans, to the batter. Mix them in with the chocolate chips.
- Storage Tips: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Checking for Doneness: To ensure the banana bread is fully baked, insert a skewer or toothpick into the center. It should come out with just a few moist crumbs, not wet batter.
- To avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can result in dense and tough bread.
- Using Frozen Bananas: If using frozen bananas, thaw them completely and drain any excess liquid before mashing and adding to the recipe.
Nutrition
Calories: 336kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 303mg | Potassium: 159mg | Fiber: 1g | Sugar: 30g | Vitamin A: 270IU | Vitamin C: 2.6mg | Calcium: 41mg | Iron: 1.5mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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