Chocolate Chip Banana Bread Recipe with Sour Cream

This Chocolate Chip Banana Bread with Sour Cream is the ultimate comfort bake. It’s soft, rich, and packed with gooey chocolate in every bite.

The sour cream makes it incredibly moist while balancing the sweetness of ripe bananas.

I’ve made countless banana breads over the years, but this one? Easily in my top three.

I first threw this together when I had too many bananas and a half-used container of sour cream in the fridge. I figured, why not?

The result was pure magic—soft, fluffy, and melt-in-your-mouth good. Now, I always make sure to have sour cream on hand because I never want to go back to regular banana bread!

Why You’ll Love This Chocolate Chip Banana Bread

Banana bread has always been one of my favorite bakes—it’s easy, uses up ripe bananas, and fills the kitchen with the most amazing smell. But over the years, I found myself tweaking and testing, looking for ways to make it even better.

Enter sour cream. The first time I added it, I was blown away by the difference. The texture was softer, the crumb was more tender, and it stayed moist for days!

Add in some chocolate chips, and suddenly, this classic bake became irresistible.

If you love banana bread but want a version that’s extra soft, packed with flavor, and loaded with melty chocolate, you’re going to adore this one. It’s the kind of recipe that makes you want to eat a slice straight from the pan—no waiting for it to cool!

✔ Super moist & tender – Sour cream keeps the crumb soft for days.
✔ Perfectly sweet – A mix of white and brown sugar balances the flavors.
✔ Loaded with chocolate – Every slice is packed with gooey chocolate chips.
✔ Easy & foolproof – One bowl, no mixer, and simple ingredients.
✔ Great for any occasion – Breakfast, snack, or dessert—it’s always a hit!

Ingredients You’ll Need

One of the best things about this banana bread is that it uses simple ingredients—things you probably already have in your kitchen.

I love recipes like this because they feel effortless yet still taste like something special.

The combination of brown sugar, melted butter, and ripe bananas gives this bread an incredible caramel-like flavor, while sour cream keeps it unbelievably soft.

And the chocolate chips? Well, they just make everything better!

Here’s what you’ll need to make this amazing banana bread:

• Bananas (380g): The riper, the better! Overripe bananas add natural sweetness and moisture.
• White Sugar (100g): Creates a light texture and balanced sweetness.
• Brown Sugar (100g): Adds a hint of caramel-like flavor and extra moisture.
• Melted Butter (110g): Gives richness and enhances the banana flavor.
• Eggs (2): Help bind everything together and create structure.
• Vanilla (1 tsp): Enhances the overall flavor with a warm, sweet aroma.
• All-Purpose Flour (180g): Provides structure while keeping the bread soft.
• Sour Cream (130g): The secret ingredient for ultra-moist banana bread.
• Baking Soda (1 tsp): Works with the sour cream to create a light, fluffy texture.
• Salt (½ tsp): Balances the sweetness and enhances the other flavors.
• Chocolate Chips (140g): Melty pockets of chocolate in every bite.

How to Make Chocolate Chip Banana Bread

There’s something so satisfying about making banana bread from scratch. It’s simple, doesn’t require fancy equipment, and yet the result is always warm, cozy, and delicious.

This recipe is super easy, but the key to perfect banana bread is not over-mixing the batter. Trust me, I’ve learned the hard way—mix too much, and you’ll end up with a dense loaf instead of a soft, fluffy one!

Here’s how to make it step by step:

Step 1 – Prep Your Ingredients

• Preheat the oven to 325°F (163°C). Grease a loaf pan and line it with parchment paper. This makes sure your banana bread comes out easily—because let’s be honest, no one wants their loaf stuck to the pan!

I always like to mash my bananas first so they’re ready to go. If yours aren’t quite ripe enough, you can speed things up by baking them at 300°F for about 10 minutes or microwaving them for 30 seconds. They should be soft and sweet—almost like banana pudding!

Step 2 – Mix the Batter

• Whisk together the flour, baking soda, and salt in a medium bowl.
• Stir the melted butter and both sugars in a large bowl until smooth.
• Add the mashed bananas, then mix in the eggs and vanilla.
• Fold in the sour cream, making sure everything is well combined.
• Gently mix in the dry ingredients until just combined—don’t over-mix!
• Stir in the chocolate chips, leaving a few streaks of flour (this prevents over-mixing).

Step 3 – Bake to Perfection

• Pour the batter into the prepared loaf pan, smoothing the top.
• Bake for 55 minutes, checking with a toothpick for doneness.
• If needed, bake for an additional 5 minutes at a time until done.
• Cool in the pan for 5-10 minutes, then transfer to a wire rack.

Tips for the Best Banana Bread

Over the years, I’ve made more banana breads than I can count, and along the way, I’ve picked up some key tricks to make sure it turns out perfect every time.

If you want that super moist, bakery-style banana bread, follow these tips:

• Use extra-ripe bananas. The darker, the better—almost black bananas work best!
• Mash the bananas well. Lumps can create an uneven texture in the bread.
• Don’t over-mix. This keeps the bread light and soft instead of dense.
• Use full-fat sour cream. It makes the bread extra rich and tender.
• Line the pan with parchment. This makes it super easy to lift the bread out.
• Let it cool completely before slicing. This helps the flavors develop fully.

Banana Bread Upgrades

The best thing about banana bread is how versatile it is! You can easily switch things up to match your mood or whatever you have in your pantry.

• Nutty Twist: Stir in ½ cup of chopped walnuts or pecans for a crunchy bite.
• Spiced Banana Bread: Add ½ teaspoon cinnamon for a warm, cozy flavor.
• Chocolate Lovers: Use a mix of dark and milk chocolate for extra richness.
• Peanut Butter Swirl: Swirl in ¼ cup peanut butter before baking.
• Coconut Banana Bread: Sprinkle shredded coconut on top before baking.

The Science Behind the Perfect Banana Bread

Ever wonder what makes banana bread soft, moist, and perfectly tender? It’s not just luck—there’s actual science behind it!

As a pastry chef, I love figuring out why certain ingredients work together to create magic. If you’ve ever had a banana bread that turned out too dry, too dense, or just not quite right, the answers lie in the ingredients and techniques.

Here’s what’s happening in this recipe:

🔬 Sour Cream = Moisture & Tenderness – Sour cream contains fat and acidity, which tenderize the gluten in the flour and keep the bread soft. It also slows down moisture loss, so your banana bread stays fresh for days.

🔬 Melted Butter vs. Creamed Butter – Many banana bread recipes start by creaming butter and sugar, but this one uses melted butter. Why? Melted butter coats the flour more evenly, resulting in a softer, richer texture. It also enhances the banana flavor!

🔬 Bananas Act as a Natural Sweetener & Binder – Overripe bananas aren’t just for flavor. Their natural sugars deepen the caramel notes in the bread, while their starches help create structure. The riper the banana, the better!

🔬 Baking Soda Needs an Acid to Work – In this recipe, sour cream activates the baking soda, creating air bubbles that make the bread light and fluffy. If you’ve ever had banana bread that sank in the middle, it could be because there wasn’t enough acidity to fully activate the leavening.

🔬 Why Chocolate Chips Don’t Sink – Ever had chocolate chips all clump at the bottom? The trick is to toss them in a little flour before mixing them in. This helps them stay suspended in the batter so you get chocolate in every bite!

Understanding these little details can turn a good banana bread into an amazing one. So the next time you bake, you’ll know exactly why each ingredient plays a part in making it perfectly soft, flavorful, and irresistible. 💛🍌

Can Bananas Be Too Ripe for Banana Bread?

Short answer? Yes and no. While overripe bananas are essential for the best banana bread, there is a point where they can be too far gone.

You want bananas that are heavily speckled or even mostly black, but if they’re oozing liquid, growing mold, or smell fermented, it’s time to toss them.

Here’s how to tell if your bananas are still good for baking:

✅ Perfect for Banana Bread: Deep brown or black skin, soft and mushy inside, intensely sweet aroma.
⚠️ Borderline: Completely black and very watery inside, but no mold or bad smell. You can still use them, but the texture of your bread might be a little denser.
❌ Too Far Gone: Mold on the peel or fruit, sour or alcoholic smell, visible fuzz growing inside.

Pro Tip: If your bananas are perfectly ripe but you’re not ready to bake, freeze them! Just peel, toss them into a freezer bag, and freeze for up to 3 months.

When you’re ready to bake, thaw them at room temp or in the microwave for 30 seconds. They’ll be extra soft and blend right into the batter!

How to Store Banana Bread

Banana bread stays moist and fresh when stored properly. Here’s how to keep it tasting its best:

At Room Temperature (2-3 Days): Wrap the loaf tightly in plastic wrap or store it in an airtight container. Keep it in a cool, dry place and slice as needed to prevent it from drying out.

In the Fridge (Up to 1 Week): Refrigeration can extend freshness but may dry out the bread. Wrap it well in plastic wrap and store it in an airtight container. Warm slices in the microwave for a few seconds before eating.

In the Freezer (Up to 3 Months): Banana bread freezes well! Wrap the loaf or individual slices in plastic wrap, then place in a freezer bag. To thaw, leave at room temp for a few hours or microwave slices for 20-30 seconds. If freezing slices, place parchment between them to prevent sticking.