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The ultimate banana bread loaded with chocolate chips. This version stays incredibly moist thanks to sour cream and uses a high-temperature start for the perfect rise and texture.

Ingredients:

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•   3 ripe bananas (mashed)
•   1/2 cup unsalted butter (melted)
•   2 large eggs (room temp)
•   1/2 cup granulated sugar
•   1/2 cup light brown sugar (packed)
•   2 1/4 cups all-purpose flour
•   1/2 cup sour cream
•   3/4 cup chocolate chips
•   2 tsp vanilla extract
•   1 tsp baking soda
•   1/4 tsp salt

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat oven to 425°F (220°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash the 3 ripe bananas until mostly smooth, leaving a few small chunks for texture.
3. Add the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 2 eggs. Mix until smooth and well combined.
4. Stir in the 1/2 cup sour cream and 2 tsp vanilla extract until incorporated.
5. In a separate bowl, whisk together the 2 1/4 cups flour, 1 tsp baking soda, and 1/4 tsp salt.
6. Gently fold the dry ingredients into the wet batter, mixing just until no flour streaks remain. Be careful not to overmix.
7. Fold in the 3/4 cup chocolate chips.
8. Pour the batter into the prepared pan. For a bakery-style look, sprinkle a few extra chocolate chips on top.
9. Bake at 425°F for 10 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 50-60 minutes. To prevent over-browning, you can loosely tent the loaf with foil partway through baking. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.
10. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.