Bananas, chocolate chips and a peanut butter drizzle come together in this Chocolate Chip Banana Bread.
How many banana bread recipes do I have? Sooooooo many! I have clippings, cards, recipes from friends, not to mention how many tthere are in my vast cookbook collection. But this one is still one of my all time favorites. It actually stems from the basic banana bread recipe used over and over again by my mom and Grandma Ruby.
Boy, do I miss those two in the kitchen! But like I have mentioned before, I always feel like they are here with me when I am baking. The one thing I wish I would’ve done was taken movies of them cooking….those would be so fun to watch now! I have a few photos of them in the kitchen and the treasured handwritten recipes, but movies would be so awesome! It’s so fun to listen to the conversations and laughter when friends and family gather in the kitchen to cook. And it’s so easy now, because everyone has a smart phone. Note to self…the next time there are more than 2 people cooking together, get out the camera!
Ok, back to this AH-MAZING Chocolate Chip Banana Bread. What sets it apart from the rest? It uses all the basic banana bread ingredients, but it has a secret ingredient to make it extra moist and tender. Sour cream! If you don’t have yogurt on hand, you can also substitute full fat plain Greek yogurt. I have baked it both ways and they are equally as delicious! Just be sure it’s full fat yogurt, as the nonfat kind generally has some starches or thickeners.
Next, we need to have a banana discussion. The bananas really do make a BIG difference. You know those bananas you just bought yesterday? They are perfect for eating, but not ideal for banana bread. See those bananas that have been on your counter for a few days? The ones that are getting kind of mushy and have lots of brown spots? THOSE are the bananas you want to use. As bananas ripen, they get sweeter and have a stronger flavor. Flavorful bananas=tasty banana bread. One thing to keep in mind, if your bananas are getting overripe and you don’t have time to bake, pop them in the freezer until you do. The skins will turn black when they freeze and they will get mushier, but that’s OK. This is the best way to make sure none of those bananas are going to waste!
So now let’s talk about chocolate. What’s not to love about that topic? Any kind of chocolate chips work here. Dark chocolate if you want a more intense flavor. Semisweet for you traditionalists who like that basic “chocolate chip cookie” taste. Or milk chocolate, for all you that have a bigger sweet tooth and like things with a little more sugar. I have used all three, depending on what I have in the cupboard. I’ve also been known to REALLY mix it up and use more than one kind in a loaf. (This usually happens when I am cleaning out the cupboard and trying to use up those packages that only have a little left in them). So really, anything goes here!
And finally, the crowning glory on this lovely loaf…the peanut butter drizzle and sprinkling of salty chopped peanuts. Oh YES! Don’t you just love the combo of peanut butter and chocolate? Whenever my kids want a snack in a hurry, they grab a banana and then a large spoonful of peanut butter. It’s sweet and satisfying, and that protein-packed peanut butter means they will stay full longer. In order to get that same fabulous flavor combo, you are going to mix some peanut butter with powdered sugar and milk, until its has that creamy drizzling consistency that we love. Spoon it over your cooled loaf and sprinkle on some salty cocktail peanuts and TADA…Chocolate Chip Banana Bread Extraordinaire!
Try this recipe next time you have overripe bananas on your counter. I am certain this Chocolate Chip Banana Bread will become one of your go-to banana bread recipes as well. Happy Baking!
Tips and Tricks for Your Best Baking:
- Be sure the butter is at room temperature, so it gets nice and creamy when mixing it with the sugar.
- To measure flour, lightly spoon flour into measuring cup and level off with straight edge; don’t scoop flour directly into measuring cup.
- If you are using a dark loaf pan, reduce your oven temperature by 25 degrees.
- Check your loaf after about 45 minutes of baking; if it’s a nice golden brown, lightly tent a piece of aluminum foil over the top to prevent overbrowning.
- Use very ripe or over ripe bananas.
- Mash bananas with a fork until almost smooth; don’t puree in food processor or they get too watery.
Yields 1 loafChocolate Chip Banana Bread
15 minPrep Time
55 minCook Time
1 hr, 15 Total Time
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs, lightly beaten with a fork
- 1/2 cup sour cream
- 1 cup mashed banana (about3 medium very ripe bananas)
- 1 teaspoon vanilla
- 1 cup semisweet, dark or milk chocolate chips
- 1/2 cup powdered sugar
- 2 tablespoons creamy peanut butter
- 2-3 tablespoons milk
- 1/4 cup chopped cocktail peanuts
- Heat oven to 325 degrees F. Lightly spray a 9x5-inch loaf pan with cooking spray; set aside.
- In large bowl, stir together flour, baking soda, salt and cinnamon; set aside.
- In medium bowl, beat sugar and butter on medium speed until creamy; add eggs and mix until well blended.
- Add sour cream, banana and vanilla; mix until well combined.
- Stir banana mixture into flour mixture; mix just until blended. Gently fold in chocolate chips.
- Pour batter into prepared loaf pan. Bake at 325 degrees F. for 55-65 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
- In small bowl, stir together powdered sugar, peanut butter and 2 tablespoons milk; stir until smooth. Add additional milk if needed to reach desired consistency. Drizzle icing over cooled bread; sprinkle with peanuts.