Sour Cream Chocolate Chip Banana Bread

Chocolate chunk banana bread on a white plate.

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.

4 from 5 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Slices

Author: Deborah Rainford

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

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