Moist-As-Heck Chocolate Chip Banana Bread Recipe Has a Secret Ingredient by Donna John

Bread/Muffins Desserts
10 months ago

Moist-As-Heck Chocolate Chip Banana Bread Recipe Has a Secret Ingredient

Biting into a moist slice of chocolate chip banana bread is heaven. This quick dessert bread recipe starts with a box cake mix, so it's super easy to make. Semisweet or dark chocolate chips balance out the sweetness, but use your favorite. The sour cream is the secret ingredient to the incredible moistness of this banana bread recipe.

You only need six ingredients to make this moist chocolate chip banana bread: a box of yellow cake mix, vegetable oil, eggs, overripe bananas, sour cream (shhh!) and chocolate chips. This tasty banana bread recipe makes two loaves, so be sure to share with family and friends. (Don't forget to print out a few copies of the recipe, too, because they'll be asking for it.)

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: Makes 2 loaves

Ingredients

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Here's how to make it:

  1. Combine the cake mix, oil, eggs, sour cream and bananas. Stir until combined. Add 3/4 cup of the chocolate chips.
  2. Line two 9x5-inch loaf pans with parchment paper, making it hang over the sides. Spray with nonstick cooking spray. Divide the batter between the two pans. Sprinkle with the remaining chocolate chips.
  3. Bake in a preheated 350-degree F oven for about 40 to 45 minutes or until a toothpick comes out clean. Cool then use the parchment paper to remove the loaves from the pans. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Elisa Schmitz
OMGoodness, great idea to add sour cream! I'm trying this next time I make banana bread (very soon). Thanks for the great idea, Donna John !
Tribe
I do a combination of chips and sometimes even add butterscotch chips...
Donna John
So glad you enjoyed it!
Lorie Kollock
I am wondering if I can use plain or vanilla yogurt instead of the sour cream. I have been replacing it in other recipes with good results. If not can it be fat free sour cream? And can I just grease and flour the pans?
Donna John
It might change the texture of the bread a bit, but it should work. Yes, go ahead and grease and flour the pans. I just prefer parchment paper.
Suzanne7
Would this work with a gluten free box of cake mix? I have a wheat allergy and I want to make an easy banana bread again. Lol
Donna John
I have never tried that, but I bet it would work. Let us know how it turns out for you.

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