Chocolate Chip Banana Bread (Bakery-Style Domed Top)

What Makes This Recipe Work

Tossing the chips in flour keeps them suspended so they do not drop to the bottom, and a little sour cream keeps the crumb moist under all that chocolate. Filling the pan three quarters full and leaving the oven closed gives the loaf its high dome.

Ingredients for Chocolate Chip Banana Bread (Bakery

• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs (100 g)
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (170 g) semisweet chocolate chips, plus extra for the top
• 1/4 cup (60 g) sour cream or plain Greek yogurt

How to Make Chocolate Chip Banana Bread (Bakery

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan, lining the long sides with parchment.
2. Toss the chocolate chips with 1 tsp of the measured flour in a small bowl so they stay suspended in the batter.
3. Whisk the remaining flour, baking soda, and salt in a medium bowl.
4. Mash the bananas in a large bowl, then whisk in the melted butter, both sugars, eggs, vanilla, and sour cream until smooth and glossy.
5. Fold the dry ingredients into the wet mixture until just combined, then fold in the floured chocolate chips in two or three turns.
6. Scrape the batter into the pan, smooth the top, and scatter a few extra chips over the surface for a bakery-style finish.
7. Bake 55 to 65 minutes, until the top is domed and set and a toothpick inserted in the center comes out with a few moist crumbs, or the center reads 200 to 205 degrees Fahrenheit.
8. Cool in the pan 10 minutes, then lift the loaf out and cool on a rack before slicing so the chocolate sets.

Tips for the Best Chocolate Chip Banana Bread (Bakery

• Tossing the chips in flour keeps them from sinking to the bottom of the loaf.
• Resist opening the oven before 50 minutes; an early peek can cause the center to fall.
• The loaf is done when the center springs back lightly and a toothpick shows moist crumbs, not wet batter.
• Cool fully before slicing so the chocolate firms up and the slices stay neat.

Variations and Substitutions

• Use chocolate chunks instead of chips for pools of melted chocolate, a version known as chocolate chunk banana bread.
• Add 1/2 cup (60 g) toasted walnuts for a chocolate chip banana nut bread.
• Swirl in 1/4 cup peanut butter before baking for a chocolate and peanut butter loaf.
• Swap in a gluten free flour blend with xanthan gum for a gluten free chocolate chip version.

How to Store and Reheat

• Store tightly wrapped at room temperature up to 3 days, or refrigerate up to 1 week; chilling also firms the chocolate.
• Freeze slices for up to 3 months and reheat briefly in a microwave or toaster.

Chocolate Chip Banana Bread (Bakery FAQ