Chocolate Banana Bread
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This chocolate banana bread is so sinfully delicious, you might just find yourself topping it with a scoop of vanilla ice cream and serving it for dessert!
I usually think of banana bread as something to eat for breakfast (or, let’s be honest, something to cut a tiny slice from every time you walk through the kitchen). But this chocolate banana bread is so rich and decadent, you could really top it with a scoop of vanilla ice cream and call it dessert. Packed with chocolate chips and cocoa powder for a double chocolate punch, and made irresistibly moist from the addition of sour cream, this quick bread is a major family-pleaser.
Table of Contents
“Exquisite, fabulous, hands down the most beautiful, moist, decadent, delicious, cake-like, chocolaty, awesome banana bread I’ve ever had.”
What You’ll Need To Make Chocolate Banana Bread
- All-Purpose Flour: The base of your banana bread. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Natural Unsweetened Cocoa Powder: Adds a rich chocolate flavor. It’s important not to substitute this with Dutch-process cocoa powder due to differences in acidity.
- Baking Soda: Acts as a leavening agent, helping the banana bread rise.
- Unsalted Butter: Provides moisture and richness. Using it at room temperature ensures it creams well with sugar.
- Sugar: Adds sweetness and contributes to the bread’s tender texture.
- Eggs: Bind the ingredients together and add structure.
- Mashed Bananas: The star ingredient for moisture and flavor. Use very ripe, brown bananas for the best taste. To quickly ripen bananas, store them in a loosely sealed brown paper bag. (Overripe bananas can be frozen—simply peel and store them in a resealable bag in the freezer, ideally 2 to 3 bananas per bag, as this is the common amount used in recipes.)
- Sour Cream: Adds richness and ensures the banana bread is moist.
- Vanilla Extract: Enhances the overall flavor of the bread.
- Semi-Sweet Chocolate Chips: Add gooey, chocolatey pockets to the bread, making it extra indulgent.
- Jump to the printable recipe for precise measurements
Step-by Step Instructions
To begin, combine the flour, cocoa powder, baking soda, and salt in a large bowl. Whisk well and set aside.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Incorporating well after each addition.
Add the dry ingredients to the butter mixture.
Beat gently until just combined.
Mix in the mashed bananas, sour cream and vanilla.
Add the chocolate chips.
Fold with a rubber spatula until evenly incorporated. Do not overmix.
Pour the batter into a greased loaf pan and spread evenly.
Bake until done, about 1 hour and 10 minutes.
Let the chocolate banana bread rest in the pan for about 10 minutes, then turn out onto a rack to cool completely.
Frequently Asked Questions
Yes, you can make this bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a 1:1 or measure-for-measure gluten-free flour blend to ensure the texture remains as close to the original recipe as possible.
Absolutely! You can customize your bread by adding nuts like walnuts or pecans for extra texture and flavor. You can also consider adding dried fruit or substituting some of the chocolate chips with white chocolate or peanut butter chips for a different twist. Just fold your additional mix-ins before transferring it to the baking pan.
The bread is best enjoyed fresh, but it can be wrapped in aluminum foil and stored at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze the bread for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
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Chocolate Banana Bread
This chocolate banana bread is so sinfully delicious, you might just find yourself topping it with a scoop of vanilla ice cream and serving it for dessert!
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 brown bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
- In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
- In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
- Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe.
- Make-Ahead/Freezer-Friendly Instructions: The bread is best enjoyed fresh, but it can be wrapped in aluminum foil and stored at room temperature for up to 3 days. If you'd like to keep it longer, the bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (12 servings)
- Calories: 273
- Fat: 13 g
- Saturated fat: 8 g
- Carbohydrates: 37 g
- Sugar: 24 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 327 mg
- Cholesterol: 58 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can you say decadence?? So moist and delicous I wanted to eat the whole thing. As I am an adventurous cook I am thinking of adding a small amt of cinnamon and cardamom next time for an exotic touch.
Love this recipe. A family favorite. As soon as a couple of bananas get overripe they ask for this bread
This recipe was to die for!
I did not have a loaf pan so I just used my muffin pan.
I substituted apple butter for butter, and the “muffins” came out great! I was surprised with how moist they were!!
Thank you. Now will definitely try this recipe.:)
Can i substitude sour cream with something else, as it is difficult to find it where i live. Thanks.
Hi Beela, Try whole milk greek yogurt.
Only plain yogurt is available, not greek or any other kind. 🙁
Hi Beela, Plain yogurt should be fine (just get whole milk instead of low fat).
I’ve made chocolate banana bread before, but it wasn’t as good as this recipe – the sour cream really helps to make it tender and moist. Thanks for a great recipe!
I made this last night using 100g Greek yogurt mixed with 12g milk in place of the sour cream, which I didn’t have on hand. Other than a small portion getting stuck to the bottom of the pan, this recipe is great, a perfect balance between chocolate and banana. Will definitely make again, though with a parchment-lined pan next time.
I chopped the chocolate chips until some were just flakes and the bread came out great. Thanks for a great recipe!
I do alot more baking this time of the year, I always have tons of bananas that I do not know what to do. Love this bread!
I absolutely LOVE this recipe. I’ve made it twice and it has been delicious both times, and SO easy. I used a nonfat vanilla yogurt with baking soda as a sour cream substitute because I didn’t have any, and it also cut a few calories. According to my count, using the yogurt it is about 168 kcal per slice if you cut it into 14 slices (196 if you cut it into 12).
Delish! Thanks so much!
This is now my go-to banana bread recipe. My family will not let me make regular banana bread anymore! 😉 I often double the recipe and freeze one loaf to eat later. Thank you for a fabulous recipe!
*This is one of my entries for the Anolon Cookware giveaway.*
This is fabulous! My kids won’t eat banana bread without chocolate in it now! :o) (Which is fine with me, because now I prefer it that way as well!)
We’re huge fans of banana bread in our house and we absolutely love anything chocolate. I have a repertoire of recipes, but this one is definitely a favorite. It’s moist and unique, unlike others that simply add nuts or other flavors. If you like chocolate and moist breads, this would be perfect for you. I would not modify a thing.
Another great banana bread recipe. Keep them coming.
Looks great! Could easily be used as a healthier dessert option!
Check out my latest recipe @ bakingblissful.blogspot.com
The chocolate banana bread was delicious. It was really moist and perfect as breakfast or a sweet treat!
Bananas and chocolate? How could this be anything but great?
I love banana bread, but I’ve never added chocolate to it. Must try soon!
I have always put chocolate chips in Banana Bread but never made it with cocoa. This was delicious! Really good chocolate flavor and my kids loved it!!
Only one word for this recipe: yummylicious!!!!
Looks great, chocolate and bananas are a great combo!
A perfect bread for anytime. Moist and chocolaty.
Deliscious!!
I am so making this today!!!
I love chocolate with banana bread. I’ve added the chips before but never thought of using the cocoa powder! Thanks, so looking forward to making this.
Another tip, I use unsweetened applesauce in mine to give it that extra moist texture instead of the sour cream.. The grand kids all told me they want that for their birthday cakes so I guess it turned out good 🙂
I love banana bread and mixing it with chocolate might be one of the greatest ideas ever. I’m definitely making this the next chance I get.
A new favorite in our house!
Have made this twice and it is a new favorite!
This was the first recipe that I tried and it turned out so wonderful! I have made it 3 more times and even gave it as a house warming gift. My family cannot get enough of it!
I have some very ripe bananas that are calling to me to make this with them! Looks good enough to eat as a dessert…or breakfast!!
I’ve made this twice in the least week and it is really the most delicious banana bread I’ve ever had! The chocolate flavor is not overpowering and the bananas definitely add a lot of moistness. I will definitely be trying it with the addition of espresso powder next time. Don’t hesitate to try this!
Took this to work and everyone loved it. Thank You!
I’ve made this a couple of times and we love it! Just saw the comment about adding espresso powder — I’ll try this next time.
I’ve made this so many times, and it comes out perfect every time. It’s officially my son’s favorite. Thanks for a great recipe!
Your pumpkin bread recipe is a go-to in my baking recipe, and this one has just catapulted into my ‘favorites’ as well! Rich, fudgy, and delicious – without being overwhelming. Thanks for sharing!
Fantastic!! Loaded with flavour, absolutely delicious. Thank you Jen.
Amazing banana bread recipe…definitely a new favorite in our house. Thanks!
I baked this bread a couple of weeks ago and it’s great! Followed the recipe exactly and several coworkers were surprised about the bananas; moist and delicioso! I’ll certainly make this again!
I took this bread to my grandson’s wrestling match. All the 15 year old wrestlers were much more interested in the chocolate banana bread than the match that was going on. It was scrumptious!
I want to make this next week. Can’t wait!
Yummy is the best way to describe this bread. Always luved banana bread but never thought about chocolate. What better way to combine my 2 favorite ingredients! I have some more bananas in my freezer need to make it again!!
Luv, Luv Luv this website, they always have the best recipes!!
I made this last night, and my family loved it!
Fabulous idea! Chocolate and bananas. YUMO!
“1 cup mashed very ripe bananas, from 2-3 brown bananas ”
Hi,
Is 1 cup a correct measurement?
It seems to me 2 to 3 bananas would yield way more than 1 cup.
Trico, It is surprising, but definitely correct.
Really wonderful.
Jen ~ you have taken banana bread to a whole new level!! I just made this and it’s deliciously moist with the right balance of chocolate and banana. I cut back a bit on the sugar and only used 2/3 cup since I thought the sweetness from the banana + chocolate chips would be enough. I brought this into the office and it was a BIG hit! I mentioned your site if they are interested in making it themselves. So you may have more followers soon! : )
Love your idea to add espresso powder, Cory. I’ll try it next time. Thanks for leaving a comment 🙂
I have made this twice, and it is amazing… moist and flavorful and delicious. Thanks for all of your wonderful recipes! I added a rounded teaspoon of espresso powder to my last loaf and WOW… yummy!
I want to tell you that I LOVE your blog. I made this bread last night and it’s absolutely delicious! I wasn’t sure about the combination banana bread with chocolate, but I’m glad I tried it. The bread is moist with a rich chocolate flavor, and the chips are a delicious addition. The bread just melts in your mouth, it’s wonderful!
Now I know what to do with those frozen bananas I need to use. Thanks for the inspiration Jennifer. I hope you had a great holiday.
This looks scrumptious!!
Wow, this looks so good. Chocolate and Banana are my favorites!
Love all your recipes. Love the picture with the ingredients, makes it easier for those of us that don’t cook as much. The Chocolate Banana bread is wonderful as a treat or breakfast!
So good!