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One Bowl Chocolate Chip Banana Bread – The absolute best, super moist banana bread recipe that is easy to make in just one bowl! This banana bread is full of chocolate chips for even more decadence!
Just a quick note! This recipe was originally published in January 2017 and we’ve updated it just a tad to add a video. The chocolate chip banana bread stays the same! 🙂
Chocolate Chip Walnut Banana Bread
Banana bread is something that I crave regularly, all year round. I look forward to cooler temperatures being upon us so that I actually feel like warming up my oven to make some!
Fall and winter are my favorite food seasons for sure. As you know, I love quick and simple dinners, but there’s also nothing I’d rather do than spend a weekend hunkered down in my kitchen baking away!
Actually, when I first started this blog about a year and a half ago, it was going to be pretty much baking recipes only! As I kept blogging, reading, and listening to everyone I started to understand that I would be much more of a value to you all if I posted things that we all need like weeknight dinner recipes!
Walnut Chocolate Chip Banana Bread With Sour Cream
Meals that are quick, easy, and not boring is what I was seeing that everyone wanted, and I enjoy making them and posting them just as much as sweet treats. Who would have thought?!
If you’re looking for other sweet baking recipes be sure to try my Cinnamon Sugar Donut Muffins as well as my Chocolate Chip Coffee Cake and Chocolate Cheesecake Swirl Muffins !
One Bowl Chocolate Chip Banana Bread - The absolute best, super moist banana bread recipe that is easy to make in just one bowl! This banana bread is full of chocolate chips for even more decadence!
Banana Choc Chip Quick Bread
Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.The bananas on the counter are starting to turn brown, so now you have two choices. Peel them, pop them in a container, and freeze them for smoothies or for a banana bread in the future. Or just dive in and make banana bread right now. You don't have to pull out your mixer; this is a batter you stir in a big bowl. Chocolate chips make this loaf more of a cake than a bread, a bit of whole-wheat flour provides an earthy depth, and sour cream gives it an appealing crumb. It will keep several days wrapped in foil, for breakfasts or nibbling when you pass by.
1. Set the oven at 350 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang.
3. In a bowl large enough to hold all the ingredients, use a fork or potato masher to mash the bananas until they are almost smooth; small lumps are OK. Use a rubber spatula to blend in the melted butter, brown sugar, eggs, sour cream, and vanilla until well combined.
Banana Chocolate Chip Sour Cream Bread
4. Gradually stir in the flour mixture until thoroughly combined, then stir in the walnuts and chocolate chips. Pour the batter into the pan and smooth the top with the back of a spoon. Sprinkle with turbinado or raw cane sugar.
5. Bake the loaf for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Check at the 45-minute mark and cover loosely with foil if the bread is browning too much. To make sure the bread is baked all the way through, check the internal temperature with an instant-read thermometer. Insert into the center of the loaf; it should register between 200 and 205 degrees.
6. Remove the loaf from the oven and set it on a wire rack to cool for 10 minutes. Using the parchment paper as handles, lift the loaf out of the pan, remove the paper, and set the loaf on a rack to cool completely.
Sour Cream Chocolate Chocolate Chip Banana Bread
Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.The bananas on the counter are starting to turn brown, so now you have two choices. Peel them, pop them in a container, and freeze them for smoothies or for a banana bread in the future. Or just dive in and make banana bread right now. You don't have to pull out your mixer; this is a batter you stir in a big bowl. Chocolate chips make this loaf more of a cake than a bread, a bit of whole-wheat flour provides an earthy depth, and sour cream gives it an appealing crumb. It will keep several days wrapped in foil, for breakfasts or nibbling when you pass by.
1. Set the oven at 350 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang.
3. In a bowl large enough to hold all the ingredients, use a fork or potato masher to mash the bananas until they are almost smooth; small lumps are OK. Use a rubber spatula to blend in the melted butter, brown sugar, eggs, sour cream, and vanilla until well combined.
Banana Chocolate Chip Sour Cream Bread
4. Gradually stir in the flour mixture until thoroughly combined, then stir in the walnuts and chocolate chips. Pour the batter into the pan and smooth the top with the back of a spoon. Sprinkle with turbinado or raw cane sugar.
5. Bake the loaf for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Check at the 45-minute mark and cover loosely with foil if the bread is browning too much. To make sure the bread is baked all the way through, check the internal temperature with an instant-read thermometer. Insert into the center of the loaf; it should register between 200 and 205 degrees.
6. Remove the loaf from the oven and set it on a wire rack to cool for 10 minutes. Using the parchment paper as handles, lift the loaf out of the pan, remove the paper, and set the loaf on a rack to cool completely.
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