Chocolate Chip Banana Bread

This is the best chocolate chip banana bread! It is so moist with the best flavor and it stays fresh for days!

5 from 3 votes

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Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: people

2 and ¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
⅔ cup vegetable oil
½ cup granulated sugar
½ cup light or dark brown sugar, packed
2 large eggs, room temperature
½ teaspoon vanilla extract
½ cup whole milk
½ cup full-fat sour cream
1 and ¼ cup mashed bananas, about 4 very ripe bananas
⅔ cup mini semi-sweet chocolate chips, plus about 2 tbsp. more for sprinkling on top
½ cup chopped walnuts, optional

Preheat your oven to 350°F. Line the bottom of a 9x5" loaf pan with parchment paper and spray the pan generously with non-stick cooking spray.
Whisk the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
In a larger bowl, whisk the vegetable oil, both sugars, room temperature eggs, vanilla, sour cream, and whole milk until smooth. Add the dry ingredients and whisk until smooth. Make sure there aren't any pockets of flour remaining.
In a separate bowl, use a fork to mash the very ripe bananas until mostly smooth, a few lumps are okay. Measure out 1 and ¼ cups of the mashed bananas and fold them into the batter. Fold in the mini chocolate chips and chopped walnuts, if using.
Pour the batter into the prepared loaf pan, filling it ¾ of the way full. Spread it out evenly with a rubber spatula and sprinkle more mini chocolate chips on top.
Bake in the preheated oven for 1 hour and 10 minutes. Loosely cover the pan with aluminum foil halfway through to prevent the top from burning. Don't wrap it too tightly or the bread can stick to the foil.
Cover leftovers tightly and store at room temperature for up to 1 week. Banana bread tastes best on day 2.