What’s Chocolaty, Moist, And Flavored With Bananas? Choco-Chip Nanner Bread!

This banana bread recipe is perfect for instant dessert or snack. It’s not as difficult to make as you would have thought. It’s also a combination of two classic recipes—banana cake and chocolate chip. It’s just so divine that you should make sure you prepared a lot just in case. This bread is perfect with a cup of black coffee, sugarless as this bread is sweet enough!


I didn’t expect the end product actually. Because it’s too easy to make, I thought it would be kind of dry and a little crumbly. Much to my surprise, it’s actually really moist and soft and super tasty! I topped it off with a little-whipped cream and sprinkled a few chocolate bits on it (remember, I am a fan of rich and sinful).



2 cups Domino sugar

1 cup Land O Lakes butter, room temperature

2 teaspoons McCormick vanilla extract

4 Eggland’s eggs

2 1⁄2 cups Gold Medal flour

2 teaspoons Clabber Girl baking soda

1⁄2 cup Hershey’s baking cocoa

1 teaspoon Morton salt

4 ripe Dole bananas, mashed

1 cup Daisy sour cream

1 cup Trader Joe’s milk chocolate chips



Cream the butter, sugar and vanilla together. Add eggs, one at a time, and mix to combine. Add the dry ingredients and mix well.

Add the bananas along with the sour cream, and mix.

Add in the chocolate chips. Pour the batter into 3 greased loaf pans.

Bake at 350F for 55-60 minutes, or until a toothpick that has been inserted into the center comes out clean.



Quick Tip: You can sprinkle some cinnamon sugar on the top of each loaf before baking if you like.