1 hour 15 minutes
– 1 stick (113 g) unsalted butter, room temperature – 1 2/3 cups all-purpose flour, spoon and leveled – 1 teaspoon baking soda – 1/2 teaspoon fine salt – 1 cup sugar – 2 large eggs – 1 1/2 cups mashed overripe banana – 2 tablespoons sour cream – 1 teaspoon vanilla extract – 6 oz. (170 g) chocolate chips or bittersweet chocolate, chopped finely
Preheat oven at 350°F (176°C). Butter and flour a 5" x 9" loaf pan. Sieve the flour, baking soda and fine salt. Whisk to mix.
Beat butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, beat well.
Add in the mashed banana, sour cream and vanilla extract, beat until combined. Slowly add in the flour mixture, one tablespoon at a time until well mixed. Add in the chocolate chips, stir to combine well.
Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the center comes out clean.
Cool the bread in the pan for 8-10 minutes. Remove it onto a wire rack to cool completely. Store up to 3 days in air tight container or freeze up to 3 months.
Easy and moist
chocolate chip banana bread
with simple ingredients. This chocolate chip banana bread recipe is fail-proof and so delicious!
Thick Brush Stroke
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