The Pioneer Woman Tasty Kitchen
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THE BEST Chocolate Chip Banana Bread

4.70 Mitt(s) 20 Rating(s)20 votes, average: 4.70 out of 520 votes, average: 4.70 out of 520 votes, average: 4.70 out of 520 votes, average: 4.70 out of 520 votes, average: 4.70 out of 5

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Level: Easy

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Description

This yummy recipe will change everything you’ve ever thought about Chocolate Chip Banana Bread! I often bake it for family, friends and co-workers because I get hounded for it all the time!

Ingredients

  • ½ cups Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 whole Eggs
  • ½ cups Sour Cream
  • 1 teaspoon Vanilla
  • 1 cup Mashed Ripe Bananas (usually Equals 2 Bananas)
  • 1-¾ cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • ¾ cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 325 degrees.

Beat together until blended the butter, sugar, eggs, sour cream, vanilla, and mashed ripe bananas.

Stir in the flour, baking soda, baking powder, salt, and chocolate chips.

Pour batter into 2 greased loaf pans. Bake for 40-50 minutes (you will want to keep an eye on it, as ovens vary). Cool in the pan for 15 minutes before removal.

11 Comments

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brittgarrett on 1.27.2012

Thank you everyone for the reviews and comments! This is by far my favorite thing to eat and it brings me such joy that y’all like it too! I happen to have a few bananas right now that are perfect for this bread, so you can find me in the kitchen with this recipe tomorrow! Happy Baking!

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Cookie on 7.1.2011

Yum. I made this last night and it was so good!

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MarshmallowQueen on 5.1.2011

SO Moist! SO Good!

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tinaehb3 on 4.13.2011

This bread is delicious warm !!! note: it took 40 min. in my convection oven :)

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peggilee on 1.11.2011

Easy and yummy! Very moist.

20 Reviews

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Sarah on 4.22.2012

This is a great recipe! I love that it leaves out butter and oil! I subbed non-fat plain Greek yogurt for the sour cream and it came out great!

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bonnie on 3.18.2012

I made this today. The taste is very good, but what on earth happened to the loaves? I poured the batter into 2 regular sized loaf pans and I should have known by the amount of batter in each pan that they weren’t going to rise very high. Both loaves are only about 2&1/2 inches high and when I turned them out on the rack they stuck really bad to the (very well greased) bottem of the pan. If it was an error on my end please let me know and I will be happy to make them again and give a higher review.

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Kathy Fifield on 1.21.2012

This is an excellent recipe! It is easy to make and is so moist! I did have to leave it in about 25 minutes longer than called for. I will definately make it again!

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oliversmom on 1.4.2012

This is hands down (or should I say mitts down???) the BEST banana bread I have ever eaten. I just realized that I’ve used this recipe about 6 times now without ever leaving a review. Make. This. Bread. You won’t be sorry! Moist, rich, and nicely balanced between the banana and chocolate, it makes a great breakfast bread or afternoon sweet treat.

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bellabike on 6.28.2011

This is really good banana bread! I should’ve left it in the oven for more than 40 minutes though. It looked golden, and it looked done, but as it cooled, the center caved in. Still, it’s delicious! And extremely easy to put together.

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