Ina Garten Chocolate Chip Banana Bread
Ina Garten’s version of banana bread is a moist, bakery-style loaf made with mashed bananas, semisweet chocolate chips, and a buttery batter. It’s slightly sweet, subtly spiced, and finished with a golden-brown crust. The combination of ripe bananas and rich chocolate makes this bread a cozy, crowd-pleasing treat for any time of day.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon kosher salt
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½ teaspoon ground cinnamon (optional)
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½ cup unsalted butter, at room temperature
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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½ cup sour cream
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3 ripe bananas, mashed (about 1¼ cups)
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1 cup semisweet chocolate chips
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Optional: ½ cup chopped walnuts or pecans
Instructions
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
In a large bowl, cream the butter and sugar together using a hand whisk or spatula until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
Add the mashed bananas and sour cream to the wet mixture. Stir gently until combined.
Add the dry mixture into the wet mixture and fold until just incorporated. Do not overmix.
Fold in the chocolate chips and nuts evenly throughout the batter.
Transfer the batter into the prepared loaf pan. Smooth the top and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.