January 11, 2020
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 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
Tastes amazing but I’ve made this twice now and both times only the top has cooked and the bottom is undercooked. I’ve cooked at 160 for 75 mins and still undercooked. I’m following everything else to the exact detail. Please help?
Hiya! Your tin may be a slightly different size as loaf tins vary, and it may be worth getting an oven thermometer to double check your oven temp. Bare in mind though, banana bread is naturally more stodgy and dense! Hope this helps x
Hi Jane, could use stork instead of unsalted butter? Thank you x
Yes absolutely! x
Hi Jane I only have three bananas, would that be okay or would that not be enough?
Hiya! As long as they’re pretty big it should be okay! Hope this helps! x
Hi Jane! just made this recipe and the bread plumped up nicely, I left it to cool and kind of collapsed a bit on the top, is this normal? or have I done something wrong?
Discovered your site through a friend, second recipe I have made. I not sure where you are located, but I’m baking from the UK!!
Hiya! Sadly this sounds as though it was slightly under baked. Enjoy & happy baking! x
Made this yesterday and it’s lovely but was quite wet is this normal or have I done something wrong
I love this recipe, so easy to make and my toddler LOVES it! I’m sure her daddy has been sneaking slices too 😂
Also! Love the new site layout. Only thing is I love the stories/blogs with the recipes like the carrot Bundt cake where you & your flat mate bought too many carrots lol 😂 I love hearing about the inspiration to the recipes but can’t seem to see it in the new version, maybe I’m missing something on the mobile site or something 🤔
Anyways! Love ALL your recipes Jane! You rock
This was super easy to make!! Thank you so much I had a lot of mixture so made 2 little cupcakes for my mum as I was taking the loaf to a dinner and it was super yummy!!! Excited to cut into it later! Have also made your brownies and blondies…..can’t wait for the book!
Hey Jane,
Just for my own curiosity, why do people add sour cream to cakes and banana bread?
Thanks 🙂
Hey! Sour cream, natural yogurt etc just help the bake because the recipe isn’t a standard recipe xx
Hi Jane! Hope you’re having a wonderful day 🙂 This looks delightful and I can’t wait to make it – just waiting on my bananas! I was wondering if you used milk or dark chocolate chips in this, or a mix of both? 🙂 Thank you!
Hey! Aw thank you so much, you too! You can use either!xx
I just used this recipe and made them as banana muffins instead. I halved the amount of mixture and cooked for about 30 minutes. They are delicious!! They are definitely more cake like than bread like but honestly so moist and so sweet! I will definitely be making again!!
Thanks for another great recipe Jane!made this over the weekend. Only had 3 bananas but added 100g of chopped walnuts to it too. Best Banana bread I’ve tasted!
Hey!! I am so glad you loved it!xx
Hi Jane 🙂
Love the recipe! I was wondering can it be frozen?
Thanks,
Yes it can be!! xx
Oh my god!!! Sooooo yummy!!!
I took this into work and even the people that don’t like cake loved it!! Thanks Jane!!xx
I was sceptical about the sour cream (and what it looked like half way through) but this is definitely one of the best banana breads I’ve made! This will be my go-to recipe for sure.
I mix up some porridge oats with brown sugar and sprinkle on top for a nice crust. 🤗
Amazing Recipe. Thank you lovely. I can’t wait to make White chocolate and raspberry blondies next
Hi Jane, tried this recipe over the weekend and it tasted absolutely amazing. Just one thing I noticed, my bread wasn’t very ‘bread-ey’. It was more soft and soggy. Should I have left it longer in the oven?
It is more of a soft cake compared to bread, but it may have needed a bit longer x
Hi Jane! Just about to make this and wondered if you leave to cool completely in the tin or take it out and leave to cool on a wire rack after a certain amount of time? Thank you 🙂 xx
I often just leave it to cool in the tin fully, but you can take it out after 10 minutes or so if you’re gentle!! xx
Hi, I’m wanting to make a banana sponge cake 4 inch / 4 layers. Could I use this recipe or would I have to do something different? X
I’m sure you can give it a go, although I haven’t tried it! X
Hi Jane
Love all your recipes, I tried so many of them. Thank you so much For all the hard work you do.
I always have a slight issue that when I add chocolate chip to any type of cake my chocolate chips always sink to the bottom. Is there any tips you have to stop this happening?
You can try freezing the chocolate chips, covering them in flour, or sprinkling them on top rather than mixing in before baking! x
I love this recipe! The kids have requested it for our camping trip can I make it a couple of days before and freeze it do you think?
Yeah I’m sure that’ll be fine!!
Hi Jane, I’m making a mini version of this for someone, in a 1lb loaf tin (half the recipe amounts) Please can you suggest the timing for this? Apologies if you’ve mentioned this somewhere and I’ve missed it!
I’m afraid I am unsure as I haven’t made a half size one before – I would assume about 40 minutes but that could be wrong! x
Really easy to follow!
Very yummy recipe – I actually melted the butter and it made mixing so much better. Was wondering if I wanted to add pecans/walnuts then should choco chips be reduced?
You could probably add 150g of walnuts and leave the chocolate chips in! x
Hi Jane I’ve followed all your other yummy recipes and have loved them all! I love the taste of the banana bread and have used the recipes exactly as stated how my bread comes out too dense and a little soggy, would you have any idea what it could be or what I could do to turn it more fluffy and light? Maybe more baking powder to make it rise ? I’m really not too sure
You could try more baking powder yes! Generally banana bread is more dense than a cake, but more baking powder should solve that!
Only have ripe bananas and just can’t wait to bake! 🙁 Would ripening the bananas in the oven beforehand work and keep the flavour?
Yeah that should work fine – I’ve done it myself and it works well!
Hi! Does the butter need to be melted for this recipe? I’m thinking it does but thought I’d double check!
No – it doesn’t x
Hi Jane
Can I leave out the sour cream? X
No, you need to use it, or use a natural yoghurt as an alternative! x
Hi Jane,
I have only got large eggs, should I still use three?
Thanks!:)
Yeah that will be fine for banana bread!
Hi Jane,
Can I use fat free Greek yoghurt instead of sour cream?
Thanks x
I personally don’t recommend using fat-free anything in baking as the results can be not as good, but in general natural yoghurts are a good swap for soured cream!
Hi,
I can’t seem to get any light brown sugar, I have dark brown or granulated what would work best?
Thanks
I would personally use 50/50 of the two! X
Hi I’m wanting to do this cake but dont have any soured cream can I leave it out ?
You’d want to substitute it for something else such as buttermilk, or a natural yoghurt!
Sinse the lockdown I have made a few of your recipes and wow I’m literally like star baker!
The raspberry and white chocolate loaf was stunning!
I’ve also made the lemon drizzle cakes and they were a huge success my son absolutely loved them!!
Today I am making the banana loaf and can’t wait to try it!
Thanks so much for your easy step by step recipes I can’t wait to try some more out xxx
Ahh thank you! I’m glad you like the recipes!
Does the tin have to be a loaf tin? Would it be possible to substitute for a normal cake tin? Thank you! 🙂
You can definitely do a different tin – but timings will depend on size! x
Absolutely delicious! Smells amazing and is so easy to follow, love making it but loved eating it more
This recipe is so so good and light! I changed the chocolate chips for bits of fudge and layered sugared bananas on top and it was delicious!! Just curious though – why do you use soured cream? I added it and it was still yummy!! Thanks 🙂
I use soured cream as it helps keep the cake nice and moist and it makes a much better cake – but you can use a natural yoghurt instead for example!
Another great tasting recipe and the eyes were so easy to follow!
The loaf tastes amazing! Quick question though, I had baked it for 70 minutes and all looked good but once I took it out the oven it deflated, why might this be? Is there a way to stop this happening? Thank you
HIya! Sadly this means they are underbred, or you may have opened the door too early! Hope this helps! x
I made this at the weekend for my family and it was a massive hit!
Only just started baking properly (lockdown problems 😂) but your recipes are so easy to follow even for me! Going to try a lot more of your recipes!
I discovered your website about six months ago and have been using it ever since! So far all has been absolutely fabulous! Thank you
Ahh yay! I’m so glad!! xx
Amazing Recipe!!
I baked this last night because I had bananas and I wanted something other than normal banana bread and I’ve had two pieces for breakfast. Such a good recipe, would definitely recommend.
So glad you liked it!
Hi Jane!
Is it 398 calories for the whole loaf or per slice ? Xx
Hi Jane can I use either caster sugar, golden caster sugar or light brown soft sugar please?x
Yes you can use any of those!
Hi Jane! I’m unfortunately allergic to cinnamon. Would it be ok to miss out this ingredient? Thanks!
Yes you can!
Hi Jane I have demerara sugar sitting in the cupboard could this be used instead of light brown sugar
Yes, you definitely can!
Hiya can I use plain flour? I don’t have self raising and also can I use natural Greek yoghurt instead of sour cream? X
Yes you can, if you still want it to rise though you need to add in another 2tsps baking powder at least! And yes, natural yoghurt will work!
hiya would it be possible to use gluten free self raising?
Yes! I’d add in 1/2tsp xantham gum if you have it!
Hi, is there any thing i can use as a replacement instead of soured cream? Xx
Yoghurt, or buttermilk is good!
Hi Jane, I’m wanting to make some banana cupcakes using this recipe just wondering if I can use this or should I change how much I put in ? X
Yes you can use this – bake for probably 18-22 minutes or so! I would stick to the quantities though, and just fill them 2/3 of the way.
I want to make this but have only got large eggs, will that work?
Yes that should be fine!! x
Hi Jane , i cant wait to try this, can you suggest a dairy Free alternative for the sour cream at all please?
Hello! I imagine a dairy free yoghurt should work!
Hi I love this recipe but wondering if you could
Use raspberries instead of choc chips
Hi Jane, this was so good! Please can you do a banoffee version of this? X
It’s on my list! x