Chocolate Banana Bread

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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!

Chocolate Banana Bread

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.

“Exquisite, fabulous, hands down the most beautiful, moist, decadent, delicious, cake-like, chocolaty, awesome banana bread I’ve ever had.”

Christine

What You’ll Need To Make Chocolate Banana Bread

ingredients for 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

flour, cocoa powder, baking soda, and salt in a mixing bowl

To begin, combine the flour, cocoa powder, baking soda, and salt in a large bowl. Whisk well and set aside.

whisked dry ingredients in a mixing bowl

In another bowl, cream the butter and sugar until light and fluffy.

creaming the butter and sugar

Add the eggs one at a time.

adding eggs to butter/sugar mixture

Incorporating well after each addition.

butter, sugar and egg mixture combined

Add the dry ingredients to the butter mixture.

adding dry ingredients to wet ingredients

Beat gently until just combined.

chocolate banana bread batter in mixing bowl

Mix in the mashed bananas, sour cream and vanilla.

adding mashed bananas and sour cream to batter

Add the chocolate chips.

adding chocolate chips to batter

Fold with a rubber spatula until evenly incorporated. Do not overmix.

finished batter for chocolate banana bread

Pour the batter into a greased loaf pan and spread evenly.

Chocolate banana bread ready to bake

Bake until done, about 1 hour and 10 minutes.

cooling chocolate banana bread

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

Can I make this bread gluten-free?

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.

Can I add nuts or other mix-ins?

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.

How long will this bread keep and can it be frozen?

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.

Chocolate Banana Bread

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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!

Servings: Make one 9 x 5-inch loaf
Total Time: 1 Hour 30 Minutes

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

  1. Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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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Comments

  • I’m trying to use white whole wheat flour in my baked goods as a substitute for white flour. Would that work in this recipe as well as some of your other “quick bread type” or muffin recipes? I make the chai picked banana bread often but am trying this one in a few days as my bananas are ripening. Thanks.

    • — Ilene on May 10, 2024
    • Reply
    • Yup, it should work nicely. Hope you enjoy!

      • — Jenn on May 10, 2024
      • Reply
  • The batter was delicious, like pudding! This is an easy, delicious recipe which is needs no alterations. I used 2 bananas which filled one cup. The banana flavor was subtle.

    • — Niki on February 28, 2024
    • Reply
  • This is one decadent, delicious, moist banana bread! I added some chopped pecans because I love nuts. Otherwise used the recipe as written. I did bake in 3 small loaf pans so I could share. Baked them for 35 minutes and covered the last 5 minutes as my oven runs hot. Great recipe, thank you!

    • — Viki on February 14, 2024
    • Reply
  • This was so delicious! I kept slicing off a little chunk every time I passed by it in the kitchen. Like the best banana bread married the best chocolate cake 🙂

    • — Caterina on February 6, 2024
    • Reply
  • Decadent, Moist, and Absolutely Delicious!!! The family devoured it!! Warning though, you can’t have just a single slice….made this morning and there’s not a crumb left this evening. Yum!

    • — Naly R. on February 4, 2024
    • Reply
  • Ps: Is Hersheys cocoa the same as raw cocoa? We do have that one!

    • — Paula on January 28, 2024
    • Reply
    • Hi Paula, While they both come from cacao beans, they are two slightly different. Here, you can read more about what distinguishes them.

      • — Jenn on January 29, 2024
      • Reply

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