This Chocolate Chip Banana Bread is moist, tender and oh so delicious! The chocolate marble swirl throughout makes it as eye catching as it is tasty!
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Does anyone else seem to end up with over-ripe bananas every time you grab some at the store? I always seem to! But that’s okay because each time I see bananas turning brown on the counter, I think about all the possibilities for baking with them!! 🙂
From Frosted Banana Cookies to Banana Crumb Muffins, I just love the moisture and sweetness bananas bring to baked goods. This Chocolate Chip Banana Bread is no exception!
This bread has a beautiful chocolate swirl, but don’t let that fool you into thinking it’s a complicated recipe. It’s really super easy to make and ends up with a tender, moist crumb. Let’s get baking!
Ingredients to make Chocolate Chip Banana Bread
- Salted butter
- Granulated sugar
- Light corn syrup (honey or dark corn syrup will work too!)
- Vanilla extract
- Eggs (I always buy large eggs)
- Ripe bananas
- Sour cream (or plain Greek yogurt)
- Baking soda (be sure to check the date – if it’s old, it won’t help the bread raise as it should)
- Salt
- All-purpose flour
- Cocoa powder
- Mini chocolate chips
How do you make Chocolate Chip Banana Bread from scratch?
I like to start off by lining my loaf pan with parchment paper. It helps give the pan a dusting of cooking spray on the pan first to help the paper stick.
In the bowl of a stand mixer, you’ll mix the butter, sugar and corn syrup. Then stir in the mashed bananas, eggs, vanilla and sour cream. Lastly add the dry ingredients (except for the cocoa and chocolate chips) and stir until just combined.
Next, you’ll scoop 1 cup of batter to a small bowl and stir in the cocoa powder. Add the chocolate chips to the rest of the batter.
Scoop half of the light batter on the bottom, then spoon the chocolate batter over that. Spread the rest of the light colored batter on top and sprinkle more chocolate chips on top.
Bake for 55-60 minutes or until a toothpick comes out mostly clean.
Do you let banana bread cool in the pan?
Let the bread cool in the pan for about 10-15 minutes. Then, remove it from the pan and let it cool completely on a cooling rack.
Why do I recommend that? Well, if you leave it in the pan too long, you might have some condensation that will make the bread gooey on the bottom.
How do you store banana bread?
I recommend storing the bread unsliced so it holds in all of the moisture. Let the bread cool completely, then store in an airtight container on the counter or in the fridge. You can also freeze the bread to enjoy later.
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Chocolate Chip Banana Bread
Ingredients
- 1/2 c butter softened
- 2/3 c sugar
- 1/3 c corn syrup
- 1 tsp vanilla
- 2 eggs
- 2 ripe bananas mashed
- 1/2 c sour cream
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 c flour
- 1 1/2 tbsp cocoa powder
- 1/2 c + 2 tbsp mini chocolate chips
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer, add the butter, sugar and corn syrup and mix until smooth.
- Stir in the vanilla, eggs, mashed bananas and sour cream.
- Add the baking soda, salt and flour and stir just until combined.
- Scoop 1 cup of the batter into a separate bowl and add the cocoa powder. Stir until combined.
- To the remaining batter (with no cocoa powder), add the 1/2 cup of mini chocolate chips. Stir.
- Scoop half of the batter into the bottom of a parchment-lined loaf pan.
- Then, scoop the chocolate mixture on top and spread carefully.
- Lastly, scoop the remaining batter on top and spread out evenly.
- Sprinkle the 2 tbsp mini chocolate chips on top and bake for 55-60 minutes.
