If you are searching for a tried and true, super moist, tender, fluffy, and flavorful banana bread recipe, you have come to the right place! I’ve been working on this recipe for years. I wish I was kidding, but what can I say–I’m a crazy person.
I finally feel like I’ve found the perfect combination and ratios of ingredients. The bread is not too sweet or dense, and it also bakes more evenly than other recipes I’ve tried.
It’s a great base recipe, so if you wanted to leave out the chocolate chips or nuts and have a classic bread (or trade them for your own add-ins!) you totally could.
I personally love a little crunch from the nuts, and I also think shredded coconut would be awesome in there. Brad prefers straight-up chocolate chips and nothing else, which is also good… Because, chocolate. If you’re a cinnamon fan, you’ve gotta check out my Cinnamon Crumble Banana Bread, which is crazy good. I mean, can you really go wrong when you’ve got a great recipe? I would love to hear about your favorite add ins! Let me know in the comments.
Now get cookin, good lookin!
Chocolate Chip Banana Nut Bread
Super moist banana bread filled with melty chocolate chips and walnuts.
- Banana Bread:
- 1/2 cup room temp butter*
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 room temp eggs*
- 1/2 cup room temp sour cream/greek yogurt*
- 2 ripe, mashed bananas
- 1/2 cup room temp buttermilk*
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cup all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Cream butter and sugars until smooth and combined, then add eggs (one at a time) and sour cream, mixing until just combined. Next add in bananas, buttermilk, and vanilla extract. In a separate bowl, combine flour, baking soda, and salt.
- Once wet ingredients are all incorporated, begin mixing in dry ingredients a half cup at a time. Stir in chocolate chips and walnuts.
- Line one large or two small/medium loaf pans with parchment paper and grease with oil. Bake at 335 degrees** for 45 minutes, then cover loosely with tinfoil and bake for an additional 10 minutes, or until an inserted toothpick is removed with moist crumbs and no batter (the foil keeps the top from getting too brown or forming a crust, and helps the bread bake more evenly). *To get ingredients to room temperature, leave out on counter for about an hour before using (this helps the ingredients incorporate better and keep from separating). **I have found that my oven is too hot to bake quick breads at 350 degrees, resulting in a crunchy exterior and doughy center. 335 degrees worked well for me on this recipe, but your oven may be different. Use an internal oven thermometer to find out if your oven is baking at the correct temperature.