Description
This chocolate chip banana bread is moist, soft, and loaded with mini chocolate chips! An easy, no-mixer recipe that’s absolutely delicious!
Ingredients
Scale
- 219 gm (1 3/4 cups, spoon & leveled) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 375 gm mashed, very ripe bananas (1 1/2 cups mashed, about 3 large or 3 1/2 medium-sized bananas)
- 133 gm (2/3 cup) granulated sugar
- 60 gm (1/4 cup firmly packed) light brown sugar
- 75 gm (1/3 cup) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 80 gm (1/3 cup) sour cream, at room temperature
- 100 gm (1/2 cup) mini chocolate chips
Instructions
- Preheat the oven to 350F. Spray a 9×5″ metal loaf pan with baking spray and line with parchment paper, allowing excess paper to hang over the sides.
- Whisk together the flour, baking soda, baking powder, kosher salt, and ground cinnamon in a medium-sized bowl.
- In a large bowl, add the mashed banana, sugar, and brown sugar and whisk together until the mixture is syrupy and glossy. Next, add in the melted butter, eggs, vanilla, and sour cream and whisk to combine.
- Add the dry ingredients to the bowl and gently fold together using a rubber spatula, until the ingredients are just combined and there are no more pockets of flour. Be careful not to overmix. Gently fold in the mini chocolate chips.
- Pour the batter evenly into the prepared pan. Bake until a toothpick inserted in the middle comes out clean or with a few moist crumbs, about 60 minutes. Allow to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for 3 days