Sour Cream Chocolate Chocolate Chip Banana Bread
Indulge your sweet tooth with this moist and decadent Sour Cream Chocolate Chocolate Chip Banana Bread, a luxurious twist on the classic banana bread recipe. Made with overripe bananas for natural sweetness, rich cocoa powder, and melty semisweet chocolate chips, this loaf is packed with layers of chocolatey goodness. The addition of sour cream gives it an ultra-tender crumb, while a combination of granulated and brown sugar adds depth of flavor. With just 15 minutes of prep time and an hour in the oven, this treat is perfect for breakfast, dessert, or an afternoon pick-me-up. Serve warm with a glass of milk or a dollop of whipped cream for the ultimate indulgence. Plus, it stays moist for days, making it a great make-ahead option for busy mornings!
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 0.5 cups Unsalted butter, melted
- 0.5 cups Sour cream
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until smooth. Add the granulated sugar, brown sugar, melted butter, sour cream, eggs, and vanilla extract. Whisk together until well combined.
In a separate medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula until just combined. Do not overmix.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 618.0 g | 225% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 359.9 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 520 mg | 40% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
