This easy-to-make copycat Starbucks Banana Chocolate Chip Bread is super moist and goes perfectly with your morning cup of coffee. Made with ripe bananas, sour cream, and chocolate chips. This super easy to breakfast recipe offers mini Banana Chocolate Chip Bread bundts that are perfect for on-the-go families.

Banana Chocolate Chip Bread

This recipe was inspired by my love for Starbucks Banana Chocolate Chip Coffee Cake. Even though this recipe is a more dense bread-like consistency it still gives me all the good feelings that Starbucks Banana Chocolate Chip Coffee Cake does.

Copycat Starbucks Banana Chocolate Chip Bread

I like to enjoy my mini bundts with a hot cup of coffee in the morning or just as a snack throughout the day when I’m having my sweet tooth cravings. What I love about these mini Banana Chocolate Chip Bread bundts is that they are the perfect on-the-go type of food. Which works perfectly for on the go types of families like mine,

Banana Chocolate Chip Bread Ingredients

Granulated Sugar
Sour Cream
Milk
Ripe Bananas
Vanilla Extract
All-Purpose Flour
Butter or Margarine
Large Eggs
Baking Soda
Salt
Chocolate Chips

Pretty much all the basics you need to make a darn delicious banana bread! Except this banana bread has chocolate chips in them. I use sour cream to add extra moisture to the banana bread, which also adds more depth to the banana flavor. In short it makes everything extra delish!

Mini Bundt Pans

I personally like to use these cute mini bundt pans that I got from my local home goods store. It’s the perfect cooking pan that offers individual cakes that make for perfect on-the-go snacks. Please feel free to use any pans you have on hand, such as muffin tins, min loaf pans, or cupcake tins.

I highly suggest spraying these pans with a generous amount of baking spray. It helps cut down the hassle of removing the mini bundts from the pan. But it also helps with the cleanup stage which let’s face it, is never anyone’s favorite part of baking.

How To Make Banana Chocolate Chip Bread

Preheat your oven to 375 degrees. Spray a 9×11? baking pan or mini Bundt pan with non-stick cooking spray; set aside. Mix sugar, sour cream, milk, butter (or margarine) together in a mixing bowl at low speed for 1 minute.

Mix in flour, baking soda, and salt on medium speed for 1 minute. Mix in bananas, eggs, and vanilla at low speed for 30 seconds. Toss chocolate chips in flour before adding them to the mix (mix in by hand)

Spread batter in prepared baking pan and place in the center of a preheated 375-degree oven for about 30-40 minutes, or until lightly brown on top and toothpick inserted near center comes out clean. Cool in pan (if using a Bundt pan cool slightly, then turn out onto a cooling rack or a serving plate);

While the cake is still slightly warm top the mini bundts or cake with chocolate chips. For the bundts hold and press very lightly on the top. The chocolate will be slightly melted, making the chocolate chips stick to the top perfectly. If some chocolate chips fall in the middle of the bundt that’s ok! Leave them there for someone to find and enjoy.

Banana Chocolate Chip Bread Recipe Tips

I know everyone hates it when those pesky chocolate chips sink to the bottom of your pan. I have a baking secret that you would never have guessed actually works! To deter the chocolate chips from sinking to the bottom of the pan, generously coat them in all purpose flour as directed in the recipe card.

The flour coats the chocolate chips and essentially helps the chocolate chips grab on to the banana bread batter. Just make sure to not over mix the banana bread batter after you have added the chocolate chips. Can you believe such a simple tip can make all the difference in your banana bread recipe? Use this tip for other recipes, it works for all types of ingredients!

Yield: 12

Chocolate Chip Banana Bread

This easy-to-make copycat Starbucks Banana Chocolate Chip Bread is super moist and goes perfectly with your morning cup of coffee. Made with ripe bananas, sour cream, and chocolate chips.

Ingredients

1 1/3 Cups of Granulated Sugar
1/2 Cup of Sour Cream
1/2 Cup of Milk
4 Medium, Ripe Bananas
2 Teaspoons of Pure Vanilla Extract
2 Cups of All-Purpose Flour
1/4 Cup of Butter or Margarine, softened
4 Large Eggs
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup of Chocolate Chips

Instructions

Preheat oven to 375 degrees.
Spray a 9×11? baking pan or mini Bundt pan with non-stick cooking spray; set aside.
Mix sugar, sour cream, milk, butter (or margarine) together in mixing bowl on low speed for 1 minute.
Mix in flour, baking soda, and salt on medium speed for 1 minute. Mix in bananas, eggs, and vanilla on low speed for 30 seconds.
Toss chocolate chips in flour before adding them in the mix (mix in by hand)
Spread batter in prepared baking pan and place in the center of a preheated 375-degree oven for about 30-40 minutes, or until lightly brown on top and toothpick inserted near center comes out clean.
Cool in pan (if using a Bundt pan cool slightly, then turn out onto a cooling rack or a serving plate);
While the cake is still slightly warm top the mini bundts or cake with chocolate chips. For the bundts hold and press very lightly on the top. The chocolate will be slightly melted, making the chocolate chips stick to the top perfectly. If some chocolate chip’s fall in the middle of the bundt that's ok! Leave them there for someone to find and enjoy.
Cut into slices or squares of desired size and thickness. Serve warm or at room temperature. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1 Servings
Amount Per Serving: Calories: 350Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 258mgCarbohydrates: 57gFiber: 2gSugar: 35gProtein: 6g