Description
A moist and tender banana chocolate chip loaf cake packed with ripe bananas and sweet chocolate chips. Perfect as a breakfast treat, snack, or dessert any day of the week.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 medium ripe bananas (mashed)
- 1/2 cup sour cream or plain yogurt
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and brown sugar until combined. Add eggs, vanilla, and mashed bananas, and mix well.
- Stir in sour cream until smooth. Gently fold in dry ingredients until just combined. Do not overmix.
- Fold in chocolate chips and pour batter into the prepared loaf pan. Sprinkle extra chocolate chips on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best flavor and sweetness.
- Store at room temperature for up to 3 days or freeze slices for up to 2 months.
- Replace sour cream with Greek yogurt for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: banana loaf, banana chocolate chip cake, banana bread recipe, moist banana cake, easy banana loaf