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Hands holding up rustic banana bread in bread pan.

Walnut Chocolate Chip Banana Bread With Sour Cream

This Walnut Chocolate Chip Banana Bread With Sour Cream is rich, dense, moist, and offers up crunch and sweetness in every single bite.
Course Breakfast, Brunch, Dessert
Keyword easy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
Author Dana Sandonato


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher or sea salt
  • 1/3 cup extra virgin olive oil
  • 1 cup unrefined sugar (I used coconut palm sugar)
  • 2 large eggs, lightly beaten
  • 5 TBSP full fat sour cream
  • 2 large overripe bananas, mashed (about 1 1/3 cups)
  • 2/3 cups mini semi-sweet chocolate chips
  • 1/3 cup chopped walnuts

For topping.

  • 1 ripe or just slightly overripe banana, sliced in half
  • 1 TBSP chia seeds


  • Take the eggs and sour cream out of the fridge and set them out on the counter.
  • Preheat the oven to 350º F. Grease a bread pan (about 9×5″ in size) with a little bit of olive oil. Set aside.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
    In another large bowl, whisk together the oil and sugar until you get a crumbly texture. Then, add the eggs and sour cream. Whisk again until cohesive, but don't over mix.
  • Transfer the bowl of dry ingredients to the bowl of wet ingredients and add the mashed banana, chocolate chips, and walnuts. With a large spoon or spatula, carefully fold the ingredients together just until fully incorporated. Again, don't over mix
  • Pour the mixture into the bread pan and bake for 40 minutes. Poke the center of the bread with a cake tester or toothpick. If it comes out clean, you can take the bread out of the oven and let it rest on the counter. If it doesn't come out quite clean yet, bake the bread for another 5-7 minutes, then check it again. Baking time varies from oven to oven.
  • When the bread is done, place it on the counter and let it cool for 5-10 minutes. Then, slide a knife around the inside edges of the pan to release the bread in case it sticks (though, if properly greased, it shouldn't be sticking at all.) Carefully turn the bread out catching it with your other hand and place on a cooling rack or cutting board right side up.
  • Once the bread is cool enough to touch but still nice and warm, slice into it with a bread knife. Serve as is, or with a smear of butter :) (And with a glass of milk!)

To store:

  • Cover with foil, paper towels, or a dish towel to prevent it from drying out. Place in a storage container with lid. If stored in the pantry, the bread will last about two days. If stored in the fridge, you extend the breads life to about a week. Simply reheat a slice in the microwave for about 15-20 seconds for a nice warm slice.


You can swap the sour cream for plain whole milk Greek yogurt, though you may get a tangier flavor as a result. (I haven't tried it yet. If you do, let me know in the comments!) However, I wouldn't sub in regular ol' plain yogurt; it's not as thick and it contains too much liquid, which is what caused last week's previously mentioned baking fail.