I don’t know if you are like my house but whenever I buy bananas, it seems like I have a few that turn brown before we get the chance to eat them. Every time my kids see those bananas, the first question they ask is “Can we make banana bread?” Usually, the answer is yes, because I love this moist chocolate chip banana bread too!
If you have overripe bananas but don’t have the time to make this banana bread recipe, you can freeze your bananas for a later time. Go ahead and peel the bananas and put them in resealable plastic freezer-safe bags and when ready, thaw at room temperature. If you have a little extra time, you can peel and mash the bananas and measure the amount needed for your recipe. Just make sure you mark on the freezer-safe bag what measurement you have in the bag. Just remember the bananas will not ripen any more once they are in the freezer so make sure they are nice and brown. Frozen peeled bananas will last about 3-4 months.
This delicious banana bread has chocolate chips to make it even better!
- 8 Tbsp Butter (1 stick of butter)
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Mashed Bananas (about 3 medium bananas)
- 1/2 cup Sour Cream
- 1/2 cup Chocolate Chips
Preheat oven to 350oF.
Using a mixer, cream butter with sugar.
Add eggs and vanilla and mix.
Add dry ingredients and mix.
Add mashed bananas and sour cream.
Stir in chocolate chips and pour into greased loaf pan.
Bake for 1 hour. Let cool slightly before removing from pan.
Slice and enjoy!
You could skip the chocolate chips for a plain banana bread.
Our family doesn't like nuts but if you want to add them, go ahead and add them along with the chocolate chips.
I have also used this recipe to make muffins. If making muffins bake about 20 minutes.
I usually mash one or two bananas at a time with a fork in a separate bowl.
If you aren't used to baking, when measuring dry ingredients, level off the top of the measuring cup with a knife. Exact measurements are important for baking.