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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - sugar
  • 1/2 cups - margarine or butter
  • 1 cups - mashed ripe bananas
  • 1/2 cups - sour cream
  • 2 - eggs
  • 2 cups - all-purpose flour
  • 1 teaspoons - baking soda
  • 1/2 teaspoons - salt
  • 3/4 cups - miniature chocolate chips
  • 1/2 cups - chopped nuts
  • Directions:

    Heat oven to 350° F. Grease and flour bottom only of one 9x5 or two 8x4-inch loaf pans. In large bowl, combine sugar and margarine; beat until light and fluffy. Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Fold in chocolate chips and nuts. Pour into greased and floured pan.
    Bake at 350° F for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
    Wrap tightly and store in refrigerator.

    Brief Description

    A chocolatey version of banana bread.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 1 hour(s)


    High Altitude: Above 3500 feet, bake at 375° F for 50-60 minutes.
    Best when served next day, this bread is an easy make-ahead. It can also be frozen for later use.

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    Posted On:

    September 13, 2012

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