Sour Cream Chocolate Chip Banana Bread

Sour Cream Chocolate Chip Banana Bread

I love chocolate. I love banana bread. I love this bread…snack…er, dessert. Whatever the category is, I love it.

I do my best in trying to eat clean most of the time. And by “clean” I mean a plant-based diet. I’ve been keeping a vegan diet for the last couple of months, and I’ve never felt better. I no longer feel groggy in the morning, never get food-coma, and just feel lighter and clear-headed all around. However, I do let myself have a non-vegan treat here and there. I think that’s the trick (for me, anyway) in eating clean. Knowing that I can have something indulgent if I really want makes me feel like I’m not on a restricted “diet”.

Sour Cream Chocolate Chip Banana Bread

I’ve been making this delicious scrumptious thing for about a year. It’s my go-to recipe for home-made gifts, occasional treats, or if I have abundance of ripe bananas. I made it for teachers gifts, for my son’s lunch box, and I’ve been known to eating this secretly in the kitchen. Today, I made it for a church event so I doubled the recipe which came out beautifully. It’s so easy to make. The sour cream makes the bread rich and super moist. I know it’s going to be a great crowd pleaser.

Sour Cream Chocolate Chip Banana Bread

Sour Cream Chocolate Chip Banana Bread adapted from The Savory Sweet Life

Makes 1 loaf or 2 mini loaves


1 stick of salted butter, softened to room temp
½ cup sugar
1 egg
2 large ripened bananas mashed (or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
½ cup of sour cream
1 cup of bittersweet chocolate chips
optional ½ cup of chopped walnuts
  1. Preheat over to 350 degrees.
  2. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.
  3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
  4. Add baking soda, cocoa, and flour.
  5. Mix everything until well incorporated.
  6. Add chocolate chips and nuts (if applicable).
  7. Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.
  8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
  9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
  10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.Sour Cream Chocolate Chip Banana Bread