Savory Sweet Life

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Rich and Moist: Sour Cream Chocolate Chocolate Chip Banana Bread Recipe

Last update: July 19, 2016 By Alice Currah 148 Comments

sourcreamchocolatebananabread
Finally, 3 overly ripe bananas managed to remain in my fruit basket without my husband throwing them out into the compost. You see, he doesn’t understand that those blackish-brown bananas are the star ingredient to super yummy banana bread. Typically, he will throw them out before I even get an opportunity to make anything out of them. He finds them disgusting. Not this time! These bananas were hiding under a bag of pretzels, yeah for me! So this afternoon I thought I would make banana bread with these bad boys. Not just any banana bread either. Sour cream chocolate chocolate chip banana bread! Are you feeling me? Can I get an Amen!?

After pulling the loaves out of the oven, my kids and I devoured one within 5 minutes. This is probably the best banana bread I have ever had. I even tweaked my own recipe and it turned out amazing. I’ll take a slice of this bread over cake any day!

mushed-bananas

Because I used mini chocolate chips, you could see and taste little bits of melted chocolate in each bite. And the banana bread was incredibly rich and moist. Like the weirdo I am, I felt compelled to put a pat of butter on each slice (yes I ate 3 slices), not that it needed it. I’m a butter addict, what can I say?

chocolatechipbananabread1

I’m pretty sure you’re not interested in my butter addiction so here you go, the recipe for this yummy chocolate banana bread. Enjoy

bananabreadbatter

 

bananabreadbaked

 

5.0 from 11 reviews
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Rich and Moist: Sour Cream Chocolate Chocolate Chip Banana Bread Recipe
Author: Savory Sweet Life
Recipe type: Sweet Bread
Prep time:  5 mins
Cook time:  60 mins
Total time:  1 hour 5 mins
Serves: 1 loaf
 
A rich and moist chocolate banana bread made with sour cream and chocolate chips.
Ingredients
  • 1 stick of salted butter, softened to room temp.
  • ½ cup sugar
  • 1 egg
  • 2 large ripened bananas mashed ( or 2.5 small bananas)
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 tsp. baking soda
  • 2 Tbl. cocoa powder
  • ½ cup of sour cream
  • 1 cup of mini chocolate chips (regular chocolate chips work too)
  • optional ½ cup of chopped walnuts
Instructions
  1. Preheat over to 350 degrees.
  2. Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick spray.
  3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
  4. Add baking soda, cocoa, and flour.
  5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
  6. Add chocolate chips and nuts (if applicable).
  7. Pour batter into loaf pan(s) and bake for 50 minutes - 1 hr.
  8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
  9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
  10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.
2.1.7

Filed Under: Breakfast Tagged With: bananas, Bread, Cakes, Chocolate

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Comments

  1. stefanie says

    November 5, 2012 at 2:25 pm

    This recipe is delicious! I subbed out the butter for 3/8 cup coconut oil and it was delicious with a slight coconut taste mixed in to all the other flavors. I also used reduced fat sour cream, but reduced to 3/8 as well. 🙂

  2. Nancy says

    September 27, 2012 at 8:48 am

    Hi!
    This recipe seems so yummy! But don’t have the butter now, can I use vegetable oil instead?

  3. Renee says

    August 26, 2012 at 11:54 pm

    I found you through Pinterest, and I’m so glad. This looks really yummy! what a great alternative to regular banana bread. I can’t wait to try this! Thanks!

  4. Madison says

    July 5, 2012 at 1:32 pm

    I doubled the recipe (baked in 9×13 pan), exchanged the sour cream for greek yogurt, used regular chocolate chips and dutch processed cocoa and couldn’t be happier! Delicious recipe that is definitely a keeper!

  5. Lindsey says

    June 24, 2012 at 11:20 am

    Hi! My go-to banana bread recipe uses brown sugar instead of white sugar to make it a little more fudgy and give it a richer flavor. Also I LOVE the flavor of brown sugar 🙂

    Do you think brown sugar could be subbed into this recipe? I know it would make it a bit more dense and moist, so would anything else in the recipe need to change?

    This looks delicious! I can’t wait to try it out!

  6. Mallory says

    June 12, 2012 at 4:45 pm

    AMAZING!! I changed things up slightly but it turned out really good. First I decided to make mini muffins!! Isn’t everything miniature so cute?? I added 1 tsp of cinnamon, a little extra banana (3 medium sized ones), and I used 1/2 cup white chocolate chips and 1/2 cup of simi sweet chocolate chips. I lowered the temp to 300 and baked for about 15 minutes. My oven seems to bake a little faster so I made these changes accordingly to my situation. I poped the muffins in the fridge the next morning and ohh myy goshh… SO good COLD! Highly recommend this recipe! Great base to tweak a little and put your own spin on things!

  7. whilehewasout says

    May 31, 2012 at 5:37 am

    So I made a survey around here and it has been decided to do this for the next company birthday! Looks amazing, thank you for the recipe!

  8. Ker-Yng says

    May 19, 2012 at 12:20 am

    1 stick is 113g but you could just use 1/4 of the pound of butter.

  9. Hermann says

    April 12, 2012 at 3:09 pm

    thanks Beverly!

  10. Kristine says

    April 4, 2012 at 1:28 am

    I don’t usually comment online, but the two recipes that I’ve tried on here was just DELICIOUS. I made the chocolate banana bread and kalbi ribs, so easy to do and came out perfect. THANK YOU SO MUCH for posting such delicious recipes. I look forward to trying more of your recipes. I am a new fan of your page.

    Kristine

  11. Laura says

    April 2, 2012 at 12:49 pm

    how much is a sick of butter we don’t buy butter like that where I live its a pound which is 2 cups

  12. Beverly says

    March 31, 2012 at 6:18 pm

    1 stick of butter is 1/4 lb., 4 oz., or 113 g. 🙂
    vanilla extract

  13. Hermann says

    March 31, 2012 at 2:28 pm

    Hi there,
    can anybody give me an idea of how much gram or ounces “1 stick of butter” is please? And the vanilla: is it vanilla sugar or vanilla syrup or something like that? Thanks for you help – sounds like a really great recipe which I would love to try.

  14. FAB says

    March 24, 2012 at 10:27 pm

    I followed the recipe exactly and the bread deflated. It was almost too moist…more like bread pudding than bread. Maybe baking these in two mini loafs vs. a 9 x5 makes a difference.

  15. alice says

    March 11, 2012 at 11:08 pm

    Glad you liked the bread, one of my favorites!

  16. Amy says

    March 11, 2012 at 5:04 pm

    Alice, you should open a bakery! Another winner:)

  17. renee says

    March 4, 2012 at 12:15 pm

    This banana bread, more like cake, is ridiculously divine. I have nothing more to say.

  18. evap says

    March 2, 2012 at 8:38 am

    This is the best banana bread ever!!!!!!!!!!! My and my husband loved it!!! This is the first time I leave a comment on a food blog but I had to tell you THANK YOU!

  19. chelsea j.f. says

    February 27, 2012 at 12:04 am

    This is the BEST banana bread recipe I have ever tasted. So moist, so smooth, so light, perfect amount of sweetness. This is the recipe I’ve been looking for!

  20. Amelia says

    February 9, 2012 at 12:11 am

    I really like this recipe. I made it once on the fly with some things I had on hand. I used nonfat plain yogurt instead of sour cream. I also (since there was no all purpose flour in the house) used unsalted butter, took out the baking soda, compensated volumes with self-rising flour, and added almonds (because it’s what I had on hand). It was absolutely delicious! However, just made it again with more forewarning. Once again, I had unsalted butter but I didn’t add salt to compensate. They came out tasting a little flat, so I just added a little butter, sugar, and a bit of salt to the tops of them. They were great once again. Thanks for the great recipe!

  21. Bethany Thorsness says

    January 13, 2012 at 11:09 am

    I always had trouble finding enough of those over-ripe bananas at one time to make a batch of bread. I would usually end up with one lonely banana languishing at the bottom of the fruit bowl and I would have to toss it out since one banana does not a batch of bread make right? Then my mother-in-love clued me in to her trick of peeling and freezing that singleton banana in a ziploc bag, adding others until the needed ammount is reached. Now maybe you all have already figured this out but for me it was one of those “duh!” moments. 🙂

  22. N says

    January 5, 2012 at 3:36 am

    Tq Alice…u r the best!!! This recipe is awesome.the bread tastes divine.

  23. alice says

    December 26, 2011 at 11:44 pm

    Hi N,
    Just divide the batter.

  24. N says

    December 26, 2011 at 4:11 am

    Hi Alice

    I made this today but how come I can only get the batter into 1 pan instead of two?

  25. H says

    December 20, 2011 at 4:30 pm

    Best banana bread ever! Tastes like chocolate cake! It’s moist and full of flavor. It’s my fail proof, go-to recipe! My husband and I devour the whole cake in one-sitting!!! Thanks Alice 🙂

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