Does it get any better than chocolate and banana? Or maybe the better question is what sweet treat can't be improved with chocolate? No doubt about it — banana bread is fantastic alone, but adding chocolate chips boosts its decadence to a whole new level. This desert-for-breakfast recipe for ultra-moist chocolate chip banana bread will have your mouth watering long before the ingredients finish baking.
In addition to calling for semi-sweet chocolate chips, this yummy bread includes familiar baking ingredients like dark brown sugar, flour, eggs and vanilla extract as well as slightly less common ingredients like sour cream. When you’re choosing your chips, chocoholics widely agree that Ghirardelli semi-sweet chocolate chips are perfect for breads, cookies and cakes. The uber-rich morsels are sweet enough to give your banana bread a chocolate pop but not so strong that they overpower the zing of the other ingredients.
After setting the oven to 350 degrees and spraying a bread pan, mash the bananas and blend in melted butter, egg, dark brown sugar, canola oil, vanilla extract and sour cream. Next, add flour, baking soda and kosher salt and blend until the flour disappears. Fold most of the chocolate chips into the batter, reserving some to use as a topping. Spread the batter evenly in the pan and top with the remaining chocolate chips. Bake for about 55 to 60 minutes and let the finished loaf rest in the pan for another 10 minutes before removing it.
Ready to get started? Check out the full recipe with exact ingredient quantities on the primary recipe website.