Banana Chocolate Chip Bread

I have been making banana bread since I was a kid.  The first cookbook I ever bought was the Betty Crocker 40th Anniversary Edition Cookbook.  Their banana bread recipe has always been my go-to, although over the years I have adapted it for family use, trying to sneak in some more healthful ingredients (but ironically, I have to use chocolate chips instead of nuts, which they wont eat). During the winter months I make 4 small loaves a week.  The plan is that two get eaten pretty well right away, two go into the freezer.  Very often, though, one of them ends up with a friend.  This is my adapted recipe, but here is the link for the original:

Prep Time: 10-20 minutes

Cook Time: 50 minutes for 4 small loaves (using The Pampered Chef Stoneware 4-Loaf Pan)


  • 1 1/4 cup of sugar
  • 1/2 cup coconut oil
  • 1 tsp real vanilla
  • 2 eggs
  • 3 large, extra ripe bananas
  • 1/2 cup sour cream or yogurt
  • 2 1/4 cups white/whole wheat blend flour
  • 1/4 cup milled flax seeds
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips


  1. Preheat oven to 350F.
  2. Using a stand mixer, cream coconut oil, sugar, and vanilla together at low speed.
  3. Keep mixer running as you add in each of the following ingredients, mixing well after each: eggs, one at a time; bananas; sour cream.
  4. Stop mixer and add in flour, baking soda, and salt. Turn mixer on low, and mix until just moistened.  Add in chocolate chips, mixing until dry ingredients are just blended.  Do not over mix.
  5. Divide the batter equally between the four loaf pans. Put in middle of preheated oven for 50 minutes, or until a toothpick inserted in the middle comes out clean. (Melted chocolate is okay, just not wet batter.)
  6. Loosen edges of loaves with a knife and allow to cool for at least 20 minutes.
  7. Wrap in parchment paper and then plastic wrap.  Keeps on the counter for about 4 days. Keeps in the freezer for up to a month. (Honestly, they never last that long!)


  • I have a Kitchen Aid stand mixer, and it makes baking really easy.  I use the dump-and-mix method for baking, and that really cuts down on prep time.  If you are doing this by hand, mash the bananas before adding them in.
  • Other Add-In options instead of chocolate chips include: dried cranberries, walnuts, pecans, white chocolate chips, butterscotch chips, or fresh blueberries, or a combination of two of these.  If you use fresh blueberries, gently fold them in using a spatula so the don’t get crushed and turn your banana bread purple.
  • You can use 100% whole wheat flour and it won’t adversely effect the flavour of the banana bread.  It will, however, make the end result dense and a bit chewy, and that is why I do not use it alone.
  • DO NOT OVER MIX.  Over mixing is the worst thing for quick breads and muffins.  you want your dry ingredients to be just moistened.  Lumps of flour are alright.  When you mix it until everything is blended and wet you end up with a very dense, tough bread.  You want it to be light and fluffy, not a work out to chew.
  • If you are using traditional loaf pans, bake 8″ loaves for about an hour, 9″ loaves for about 1 hr, 15 min.  You will need to make sure you either grease the bottom of the pans or use parchment paper.  If you have access to The Pampered Chef products and you like to bake, I do recommend investing in one of their loaf pans.  They’re naturally non-stick and the size of the loaves is ideal. (I am not affiliated with The Pampered Chef in any way.  I just really love some of their products.  If you want to know more, message me through the X-Rated Food facebook page.)
  • I have a convection oven (fan-assisted) so I put everything in the middle of the oven. If you are using a traditional oven, put your pans on the bottom shelf.

Let us know if you give this updated version of a classic recipe a try and post pictures of your results.  Or, if you decide to follow the link to the original recipe, share how that works out for you.  Some classics are classic for a reason.  Enjoy!


    • Xanthe says:

      I use either plain or vanilla, depending on what I have in. I have found Greek yogurt is not the best choice because it is too thick. Vanilla adds extra vanilla flavour, so that’s not a bad thing at all.


  1. Carol Costello says:

    This sounds very good, especially with the sour cream! I have a chocolate banana bread recipe with Chia which cuts down on the amount of oil required. It is a family favorite.


    • Xanthe says:

      The original recipe calls for 1/2 cup of buttermilk, which I never have in and we can only get in 1L cartons, so even if I did have it, it would never get used up. I had to find a substitute. Plus I can get lactose free sour cream or yogurt, but not buttermilk.


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