Banana–Chocolate Chip Loaf

Phyllis Isaacson

JBF Staff, Manager of Information Resources

Phyllis has been making this timeless recipe for her family for more than 35 years, and it’s still a crowd-pleaser. It’s a great way to use up overripe bananas, and it freezes well.


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


Preheat the oven to 350°F. Butter and flour a 9 1/4 x 5 1/4-inch loaf pan.

In a large mixing bowl, cream the butter and sugar until fluffy. Add the eggs and salt and mix well.

Combine the baking powder, baking soda, and sour cream. Add to the butter, sugar, and egg mixture.

Stir in the bananas and slowly add the flour. Stir together until just combined.

Fold in the vanilla and chocolate chips.

Pour into the prepared loaf pan and bake for about 1 hour and 15 minutes or until a cake tester comes out clean.

Let the loaf rest in the pan for 10 minutes. Then invert the pan, release the loaf onto a cooling rack, and let rest until completely cool.


10 to 12 servings