Banana Chocolate Chip Loaf

Phyllis Isaacson

JBF Staff, Manager of Information Resources

This is an easy and delicious solution to the problem of having too many overripe bananas on your counter.


  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 2/3 cups sugar
  • 2 eggs, lightly beaten
  • 4 tablespoons sour cream
  • 1 cup (3 medium or 2 large) bananas, mashed
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips, tossed in 1 tablespoon flour


Preheat oven to 350°F. Butter and flour a 9 x 5 x 3-inch loaf pan.

Sift the flour, salt, baking powder, and baking soda and set aside.

Cream the butter and sugar until it is light and fluffy. Add the eggs and the vanilla and mix well, then add the sour cream. Beat until combined.

Stir in the bananas and slowly add the flour until just combined. Do not overmix. Fold in the chocolate chips.

Pour into the prepared loaf pan and bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Cool on a wire rack.


1 loaf