Banana Chocolate Chip Sour Cream Bread

Low Sodium

Banana bread is a quick bread (simple to make) and does provide nutrients. Just remember to eat in moderation due to the amount of added sugar.


Oil and flour to coat loaf pan
1/3 cup canola oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
6 medium bananas, ripe (larger brown spots), mashed
1 cup light sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 cups flour
1 cup semi-sweet chocolate chips


  1. Preheat oven to 300 F. Oil and flour a 9x5-inch loaf pan, set aside.
  2. In a mixer, cream butter, white and brown sugar. Mix in eggs, mashed bananas, sour cream, vanilla, cinnamon and nutmeg. Add baking soda and flour. Stir in chocolate chips. Do not over mix.
  3. Pour batter into loaf pan. Bake for 60-75 minutes. Check for doneness. A toothpick should come out clean.
  4. Cool in pan for 10 minutes. Use a knife go around the loaf to loosen it from the sides. Gently tip upside down onto a cooling rack. Let cool completely (about 1 hour). Wrap in plastic or foil wrap and cool in the refrigerator for 1 hour. This helps prevent the bread from falling apart. Cut into 1/2-inch slices.

Carb choices per serving: 3

Recipe contains: Wheat, milk, egg and possibly soy.

*Option not included in nutrition facts.

Print recipe card.


First Published: 12/21/2020
Last Reviewed: 12/18/2020

slice cut from loaf of banana chocolate chip sour cream bread with four bananas in background_498712054

Eat plain or with butter, peanut butter or cream cheese.*

banana chocolate chip sour cream bread nutrition label