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Chocolate Banana Bread

5 stars based on 87 votes

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 one is so decadent, you could really top it with a scoop of vanilla ice cream and call it dessert.  Chocolate chips and cocoa powder give it deep chocolate flavor, and sour cream makes it rich, tender and ultra-moist.


Before we get started, a few tips. Be sure to use very ripe, brown bananas for the best banana flavor. Also, note that the recipe calls for natural unsweetened cocoa powder, not Dutch-processed. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.

To begin, whisk together the flour, cocoa powder, baking soda and salt. 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 and beat gently until just combined.


Mix in the mashed bananas, sour cream and vanilla.


Gently fold in the chocolate chips. 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 loaf rest in the pan for about 10 minutes, then turn out onto a rack to cool completely.


Slice and enjoy!


My Recipe Videos

Chocolate Banana Bread

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


  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup natural unsweetened cocoa powder (not Dutch-processed), such as Hershey's*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas, from 2-3 brown bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 F degrees. 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, beat the butter and sugar until light and fluffy, 2-3 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, 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.
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Nutrition Information

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  • Per serving (12 servings)
  • Calories: 273
  • Fat: 13g
  • Saturated fat: 8g
  • Carbohydrates: 37g
  • Sugar: 24g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 327mg
  • Cholesterol: 58mg

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, 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.

Reviews & Comments

  • 5 stars

    Just made this today. It is delicious!!! I did not add chocolate chips but added a little more cocoa powder. I also added a little less sugar. Will definitely make this again! Thanks a million!!

    - Jean on April 15, 2018 Reply
  • 5 stars

    This banana bread is absolutely amazing, very rich. It is almost more like a dessert than a breakfast bread. I followed the recipe exactly, except I used dark chocolate chips since that is what I had on hand. Absolutely wonderful, this will be a regular recipe.

    - Jessica on March 13, 2018 Reply
  • 5 stars

    Love this recipe and have made it often. One friend said her son and his friend liked the bread so much that they thought they would open a store and just sell this bread.
    I do make some substitutions coconut oil for the butter, homemade yogurt for the sour cream, and dark chocolate baking chunks instead of chocolate chips.

    - Laura on March 7, 2018 Reply
  • 5 stars

    Any banana bread recipe that gives me permission to top it with ice cream is a winner in my book! Thank.You.Jenn. This is soooo good, but the true gem in this recipe is the tip about the natural cocoa powder. I’ve never used it and so many of my other recipes just don’t have this wonderful texture. Definitely a keeper!

    - Janna Reid on March 4, 2018 Reply
  • 5 stars

    Even the day after, this banana bread is delish! I do find that the banana flavor is a bit overshadowed by the chocolate (even though I actually used a little more banana than the recipe called for), but that’s okay because it is scrumptious. Thanks for another nice recipe.

    - Jenn V. on March 2, 2018 Reply
  • 5 stars

    This recipe: 5 BIG STARS!
    I make it for everything. It’s a very sinful breakfast so we have it for afternoon tea, evening dessert and I take it to pot luck dinners. Kids love it, obviously (chocolate chips!), but it also has a wonderful dark chocolate flavor, rich and moist for days.

    - Sharon Stanley on March 1, 2018 Reply
  • I made this today substituting Greek yogurt for sour cream and vegetable oil for butter! WAs lived by grandkids. Tasted wonderful! It’s a huge winner. Cooked in metal loaf pans (I doubled recipe) and pulled out of pans at 1 hour. Wonderful recipe!

    - Janice on January 16, 2018 Reply
  • Hi there! I’ve made quite a few of the recipes from your site and have always really enjoyed them. I made this loaf tonight with my son and it overflowed in the oven! Not sure what I did…I’m not a novice baker by any means. My measurements were correct. The only thing is I can think is that I used three bananas and jumbo eggs…but would that have done it?? Luckily I had a piece of tin foil on one of the lower racks so thankfully it’s not all over the bottom of my oven. Any ideas? Smells great though. Just going to let it keep cooking 🙂 Thanks!

    - Caitlin on December 7, 2017 Reply
    • Hmmm… that’s a head-scratcher! You mentioned that you used 3 bananas – was it the eqwuivalent of about a cup when mashed? Did you use a 9 x 5 x 3-inch loaf pan?

      - Jenn on December 8, 2017 Reply
  • 4 stars

    I made the chocolate banana breads a couple of weeks ago and we all loved it, I made it as is except that I put in four bananas (smaller ones though).

    - May on December 6, 2017 Reply
  • 5 stars

    If you love chocolate and bananas you’ll love this bread! It’s one of my fav recipes.

    - Cindy Bankalter on December 4, 2017 Reply
  • Hi Jenn! I just noticed something when comparing this recipe to your original banana bread recipe, I think there might be a mistake. Is the metric measurement of bananas wrong? I thought it was strange I was only supposed to get 117g from 2-3 bananas, and checked the cup measuress and saw that it was 1 cup. When I was looking at the original banana bread, it has 227g in metric and still 1 cup in cup measures. I’m assuming it’s 227g for both recipes!

    - Elise on October 21, 2017 Reply
    • You’re right, Elise – thanks so much for catching that. It has been corrected!

      - Jenn on October 21, 2017 Reply
  • 5 stars

    I substituted the sour cream with Greek yogurt. I don’t like the taste of sour cream & I’m afraid I’ll taste it! The bread still came out moist and delicious! I have finally found the perfect recipe. Thanks Jenn! I do have a question though. When I store this (or any type of muffin/bread) in the fridge the top gets kinda wet/gummy. Is there a way to prevent this?

    - Tori on September 19, 2017 Reply
    • Hi Tori, I know what you mean. I usually store quick breads and muffins on the countertop loosely covered with foil.

      - Jenn on September 20, 2017 Reply
  • 5 stars

    I made this recipe and loved it. It was very moist and tasty. I left out the chocolate chips and added chopped pecans. I have made several times now.

    - Sandy on September 14, 2017 Reply
  • This is an great recipe that works. Instead of whisking the dry ingredients initially, I like to sift them together in a bowl to get rid of the chunks in the cocoa, then there’s less whisking together after… also I use mini-chips as they seem to melt and/or not all sink to the bottom when baking.

    - Mark D on September 14, 2017 Reply
  • 5 stars

    Would it be possible to make this in a 9 inch cake pan instead of a loaf pan (which I do not have)…and perhaps double and make two — one for now one for freezing?

    - Diane Sorensen on July 20, 2017 Reply
    • Hi Diane, Yes and yes 🙂 You’ll probably need to reduce the baking time; I’d start checking around 35 minutes.

      - Jenn on July 20, 2017 Reply
      • 5 stars

        Great news and so helpful! Really appreciate this info!

        - Diane on July 21, 2017 Reply
  • 5 stars

    This recipe is definitely a keeper! What a delight. This cake was easy to bake, had a lovely texture, as well as being moist and oh-so chocolatey, just how I like ’em. I topped it off with a chocolate/cream ganache. Mmmmmm.
    Thankyou Jenn, you are truly an inspiration.

    - Mary on June 12, 2017 Reply
  • 5 stars

    Made this chocolate banana bread today. Wow – it was delicious. I initially made it for my 5 year old son to add to his school lunches for a little treat since he loves chocolate. When I told my hubby I was making this treat he thought it sounded too rich & didn’t think he would like it & I kind of agreed with him. Wow were we both surprised. The batter was light & it baked into the most moist & delicious cake like banana bread. I think the addition of the sour cream helped make it so moist & cut the sweetness of the chocolate. I used very ripe bananas & the bread was really out of this world. You won’t be disappointed with this recipe. My whole family LOVES it!!! The only change I made was to use “mini” semi-sweet chocolate chips because that’s all I had on hand & it was perfect!!!

    - TracyV on May 27, 2017 Reply
  • This is so good!! I’ve made it 3 times and this last time I noticed the metric measurements and it made it so much easier for me to make. Thank you for sharing your recipes.

    - Michelle Fields on May 23, 2017 Reply
  • 5 stars

    I made this recipe as muffins. I substituted chocolate bitters for vanilla and added some espresso powder and chopped pecans. They were a hit at a recent gathering and I received several requests for the recipe!

    - lizbeth on May 14, 2017 Reply
  • 5 stars

    Have made this chocolate banana bread many times, it’s a hit every time. Last time I made 2 and I froze one for upcoming company. It was perfect.!!

    - Susan on April 27, 2017 Reply
  • 5 stars

    Everyone raved over this and there was nothing left on the serving plate but the crumbs. EXCELLENT!!

    - Althea in Wyoming on April 27, 2017 Reply
  • 5 stars

    This is the best banana bread and period! I never liked banana cakes too much but this one is in my favorite-quick to make-leftover ingredients book! Even fed it to my “banana hater” son.

    - Tina on April 18, 2017 Reply
  • I am going to make this recipe, it looks yummy!!! Can’t wait to taste it…. I would like to know if I can use coconut oil instead of butter. If so, do i need to melt it first? And will the batter become curdle? Thank you in advance for your help and sharing the recipes!!! Love your recipe!

    - Hosuni on April 11, 2017 Reply
    • Hi Hosuni, I don’t often use coconut oil, but I believe you can use it in a solid or melted form. (It may be a tiny bit easier to combine with the other ingredients if it’s melted.) Heat it only briefly (10-second increments in the microwave) so it melts but doesn’t get hot. Hope you enjoy!

      - Jenn on April 12, 2017 Reply
  • 5 stars

    Delicious! I have made this bread twice this week. Thank you for the tip about the difference in the unsweetened chocolate.

    - Beth H. on April 7, 2017 Reply
  • 5 stars

    I think I’ll try this in a round pan and top with a little lite cream cheese icing!

    - Tammy Woodfield on March 16, 2017 Reply
  • 5 stars

    Absolutely perfect. My teenagers ate it for breakfast!! I made it into 4 mini loaves and the time as almost the same.

    - Kathie H on March 2, 2017 Reply
  • 5 stars

    This was delicious! My chocolate chips sank to the bottom, but I only used 2 bananas. I will use 3 next time. What kind of loaf pan do you use? I had a dark non-stick, but I hated it and tossed it.

    - Maria on February 27, 2017 Reply
    • Hi Maria, glad you enjoyed it! If you make it again, try tossing the chips in a tablespoon of the flour mixture; this will prevent them from sinking.
      I really like the Chicago Metallic Non-Stick Loaf pans.

      - Jenn on February 28, 2017 Reply
      • Thank you! I will try that next time.

        - Maria on March 6, 2017 Reply
  • 5 stars

    I made this last night and WOW, it is amazing.

    I added more chocolate chips in mine (both mini and jumbo – because, who doesn’t like more chocolate?!) It came out so moist and delicious! I used two 8.5 x 4.5 x 3 loaf pans and it took about an hour.

    - Caitlyn on February 27, 2017 Reply
  • 5 stars

    I’ve have made this bread three times and I made a couple of changes, I left out the chocolate chips and added chopped pecans.

    - Sandy on February 14, 2017 Reply
  • 5 stars

    Truly a delicious variation on a family favorite. It’s a great way to use ripe bananas and will make any chocoholic happy. I made this exactly as described and it turned out perfectly.

    - Karen on January 31, 2017 Reply
  • 5 stars

    I made this and I replaced the chocolate chips with toasted pecans and it was so
    good. I’ve always liked banana nut bread, but the chocolate adds another level of good.

    - Sandy on December 1, 2016 Reply
  • 5 stars

    Love this recipe. We are banana bread fans and this is the first time ive ventured away from my traditional recipe. I added some crushed walnuts and this is a new favorite.
    This makes a nice moist flavourful bread.

    - Mary on December 1, 2016 Reply
  • 5 stars

    The perfect balance of banana and chocolate! Sour cream, of course makes all things yum!!

    - Marni M. on November 27, 2016 Reply
  • 4 stars

    Made this today as I needed some comfort food to help ease the pain of today’s election results. This hit the spot and was fairly quick to put together. I used whole fat greek yogurt instead of sour cream as that is what I had on hand. It worked fine. The bread is moist and chocolaty.

    - Danita Day on November 9, 2016 Reply
    • Ha!!! I love your comment about the election – I hear ya ?

      - Amy on February 12, 2017 Reply
    • 5 stars

      I’ve put on 10 pounds since November 9th- This website has been my distraction, savior, and the downfall of my jeans?

      - Corey on April 14, 2017 Reply
  • 5 stars

    Having had great success with the Pumpkin and Cranberry breads on this site, I decided to try the Chocolate Banana Bread. I was a bit worried because it is almost impossible to find ‘natural’ cocoa here in Canada, and I had to use Dutch process, so I took one of the other reviewer’s suggestion and added 1 tsp of both soda and powder, otherwise made the recipe exactly as written.

    I am happy to report that the loaf is amazingly delicious and it rose perfectly! I added slightly less sugar than the cup called for, and think I will go for the full cup next time. I also used mini chocolate chips, which dispersed perfectly throughout the loaf.

    - Cate on October 26, 2016 Reply
    • Dear fellow canuck, planning on trying this soon so I went looking for unsweetened cocoa. Found it at BulkBarn. Bluenose Gal

      - Ann on November 18, 2016 Reply
  • 4 stars

    I followed this recipe exactly. It was moist and the chocolate wasn’t overbearing, you can still taste the banana. Next time I will add walnuts. Yum! 🙂

    - Roxanne on October 12, 2016 Reply
  • 5 stars

    Best recipe! My 6 year old always wants chocolate banana bread now, though I’ve used this recipe as a base for plain banana and zucchini bread too with great results.

    - Melissa on October 11, 2016 Reply
  • 5 stars

    I made this bread for my grandsons to have for breakfast. It was a huge hit and they requested it for dessert too. It was very tasty and not too sweet. I will have to make it again when they visit for Christmas.

    - Sandra Notaro on October 10, 2016 Reply
  • Hi Jenn! Shana Tova! I want to make this for tomorrow night. Do u recommend waiting till tomorrow or can I make it today? Your brisket is in the oven as we speak!

    - Brooke on October 2, 2016 Reply
    • Go ahead and make it today, Brooke. It keeps very well and that way, you can check it off your list :).

      - Jenn on October 2, 2016 Reply
  • Thank you for a fab site, your recipes have never failed me and your banana bread is loved by all my family. I want to try this recipe and wondered if you were going to add a metric conversation on here please?

    - Shirley on October 1, 2016 Reply
    • Hi Shirley, So glad you enjoy the recipes! I’ve added metric conversions to this banana bread. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy!

      - Jenn on October 2, 2016 Reply
      • We tried it and wow!!!
        You are so kind to convert this for your english fans. Thank you so much for another amazing recipe!

        - Shirley on October 12, 2016 Reply
  • Will your chocolate banana bread recipe work with raw cacao powder instead of cocoa powder?

    - Ruth Romero on April 8, 2016 Reply
    • Hi Ruth, I think it would probably be ok, but I can’t say for certain as I’ve never baked with raw cacao powder. If you try it, please let me know how it turns out.

      - Jenn on April 9, 2016 Reply
      • 5 stars

        I made it with raw cacao powder and it was fantastic!!

        - Gail on September 10, 2016 Reply
        • 5 stars

          I’ve made it with both cacao and cocoa powder and while both are great I preferred the cocoa powder for sure!

          - Suzana on October 11, 2016 Reply
  • 5 stars

    This recipe is sensational! I’m a professional cook, baker at heart. I x4 the recipe to use up some over-ripe bananas at work and didn’t tinker with the ingredients like I normally do. One of my corporate chefs happened to be on site and she couldn’t stop raving over it ? The only tweak I’d make is to use mini chocolate chips, for better distribution. Definitely a keeper, thanks!

    - Shannon on March 12, 2016 Reply
  • 5 stars

    Made this today. Very good! Will be making it again.

    - SandraM on February 21, 2016 Reply
  • 5 stars

    Followed this recipe exactly. It’s excellent.
    I used very ripe bananas which is the key to this delicious bread.

    - Linda on February 16, 2016 Reply
  • 4 stars

    I have made this a few times and have tinkered with the recipe. I like it better and it healthier with the following changes. Tastes just as good too. Substitute organic coconut oil in one to one ratio for butter, substute organic yogurt for sour cream. (I make my own yogurt and it is very think so Greek yogurt is probably a good choice.) Also one to one ratio substitution for sour cream. I substitute dark chocolate chunks for the semi sweet chocolate chips. And I add half a cut of chopped walnuts. I also use frozen very ripe bananas as they are very sweet and you can lower the sugar you add based on the sweetness of the bananas. Good recipe as posted though also.

    - Ed&Buck'smom on February 13, 2016 Reply
  • 5 stars

    This is so moist and delicious!

    - Laura Kargov on January 26, 2016 Reply
  • 5 stars

    This is so light, moist, and flavorful and everyone I give it to loves it, and wants the recipe. I use Hersey’s Special Dark cocoa, which is a blend of Natural and Dutched cocoas, and it works beautifully. We love nuts so I use walnuts or pecans. I will make this recipe until I can’t bake any more.

    - Karen on December 28, 2015 Reply
  • 5 stars

    Hi Jenn,
    I’ve made this once before and would like to make it again for a holiday party. I’d like to know if I can substitue sour cream for applesauce because that’s what I have right now. If so, do I need to change anything (like baking temp and time?). Thanks so much for your great recipes.

    - Shirley on December 12, 2015 Reply
    • Hi Shirley, I’ve never tried it with applesauce. I think you could get away with it, but the bread may not rise quite as much. Let me know how it turns out!

      - Jenn on December 15, 2015 Reply
  • 5 stars

    Excellent recipe — I made this and brought to the office. Everyone loved it. Definitely a keeper.

    - Helen Kent on November 19, 2015 Reply
  • 5 stars

    This recipe is perfect! So delicious and moist. My family requested for me to make it again for Thanksgiving. This will be a great homemade Christmas present to give friends and families. Thanks for another awesome recipe.

    - Myrna on November 19, 2015 Reply
  • Will bread flour work in this recipe?

    - Cheryl on November 13, 2015 Reply
    • Hi Cheryl, I’m sorry, I wouldn’t recommend it.

      - Jenn on November 14, 2015 Reply
  • 5 stars

    I made this recipe twice and it was super moist and very tasty. I omitted the chocolate chips and added lots of chopped pecans.

    - Sandy on October 30, 2015 Reply
  • 5 stars

    This recipe was a real winner with my family. Chocolate is always a big hit but adding the banana made it very moist and delicious. Will be making this again soon. Perfect with a cup of cappichino.

    - Donna Watts on October 29, 2015 Reply
  • 5 stars

    I made this yesterday, and it was delish. I didn’t have sour cream, so substituted with greek yogurt as some others have suggested, and it still came out amazing! This one is a keeper!

    - L. Hong on October 29, 2015 Reply
  • 5 stars

    Wonderful recipe and a great way to use over ripe bananas. I used half yogurt and half sour cream and substituted the chocolate chips with white chocolate chips for color contrast.

    - Carmit Baron on October 22, 2015 Reply
  • 5 stars

    Looks fantastic, but the natural cocoa powder bit is silly. If you’re concerned about loss of acid, use baking powder instead of soda, or a mix of the two. The powder contains cream of tartar to activate the reaction that produces CO2. In any case, the dairy products (especially the sour cream) have more than enough acidity to get the soda party started. I’ll use the Dutch-process.

    - Dropping Knowledge on October 1, 2015 Reply
  • 5 stars

    this chocolate banana bread is so good.thanks for sharing the recipe

    - rachel on September 28, 2015 Reply
  • 4 stars

    As an experienced baker, I was wondering why this recipe had only 1.25 cups of flour whereas your marbled banana bread has 1.75 cups flour. The batter seemed too thin and could be why the chips settled to the bottom.

    - Jan on September 4, 2015 Reply
  • 5 stars

    Delicious! this bread is definately worthy of dessert, snack, or breakfast. It is now my go to bananna bread recipe!

    - Dr. Beth on August 27, 2015 Reply
  • 5 stars

    Made this yesterday and it was superb! Will try your other banana bread recipes in the future. The directions were perfect, although my oven tends to be a little low in the temperature department, so I added about 7 minutes to the cooking time. Incredibly moist and delicious. I can’t stop eating it with my Sunday morning coffee!

    - Lori on August 23, 2015 Reply
  • Jenn, my large bread pans are Pyrex. Do I need to make any adjustments to the temperature or cook time? Thanks for your wonderful website, where everything is delicious!

    - Vicki Frederick on August 8, 2015 Reply
    • Hi Vicki, Thank you! So glad you are enjoying the site. I’d reduce the temperature by 25 degrees; cook time should be the same. Hope you enjoy 🙂

      - Jenn on August 10, 2015 Reply
  • Hi Jenn! Can I replace the sour cream with natural Greek yogurt? Same measurement?

    - AK on August 4, 2015 Reply
    • Yes that should work 🙂

      - Jenn on August 4, 2015 Reply
  • 5 stars

    Have made this recipe several times and always comes out perfect! Made as mini muffins too! Thanks for sharing!:-)

    - Tamara on July 24, 2015 Reply
  • I plan to try the Chocolate Banana Bread this evening. I’ve been making banana bread with mini chocolate chips for years, but the chips mostly migrate toward the bottom of the loaf, even when I mix them with flour and FOLD. I’m hoping this recipe will be perfect 🙂

    - Lois Greer on June 23, 2015 Reply
  • 5 stars

    Hi Jenn! I made this 2 nights ago and we all LOVED it! Definitely one of the best chocolate banana loaves we’ve had. I look forward to trying a lot more of your recipes. Thank you so much for sharing!

    - Theresa Mejias on June 2, 2015 Reply
  • Hi, I’m planning to make this in a couple of hours, is it possible to mix the batter by hand if I don’t have a mixer?

    - Zainab on May 18, 2015 Reply
    • Yes, although your arms might get very tired 🙂

      - Jenn on May 18, 2015 Reply
  • 5 stars

    Thanks so much Jean for another wonderful recipe. So flavorful and moist. I made this for my Bible Study group tonight and everyone loved it. This is the fourth recipe I tried from your site. I truly enjoy going to your site as the instructions are easy to follow with great results even for a newbie like me.

    - Shirley on May 9, 2015 Reply
  • 5 stars

    what would be the cooking time to make them in medium muffin trays.
    thank you

    - becky on May 1, 2015 Reply
    • Hi Becky, Hard to say exactly but I would start checking after 20 minutes.

      - Jenn on May 3, 2015 Reply
    • 5 stars

      I just made this for the first time, used regular muffin tins, and they were done in about 25 minutes.

      - Anita on March 10, 2018 Reply
  • 5 stars

    Fab first thing Iv tried on your website came across it online yesterday and thought I’d try the banana bread with chocolate, it tastes fab and so easy to make. can’t wait to try some more of your recipes.

    - Kelly on March 30, 2015 Reply
  • 5 stars

    Hi jenn, I love this bread. Can u give me the Nurtrition info. Thanks, Barbara

    - Barbara on March 26, 2015 Reply
    • Hi Barbara, Sure, it’s been added underneath the recipe. Hope that helps!

      - Jenn on March 27, 2015 Reply
  • 5 stars

    I love banana nut bread, but this chocolate banana bread is ridiculous! Its more like cake, it was moist with just the right amount of chocolate flavor to compliment the banana. I did not substitute anything in the recipe, its perfect!

    - Teresa on March 26, 2015 Reply
  • 5 stars

    Chocolate Banana Bread…I have made banana bread for more years than I care to admit to, but never thought of adding chocolate. But because all the recipes from your blog have been so successful I decided to give it a try. Wow is all I can say! So moist and flavourful…the best chocolate “cake” I have ever made. It will be a regular item from now on.
    Thanks too for explaining the difference between natural unsweetened cocoa powder and Dutch-processed cocoa powder

    - Carol Pizzey on March 22, 2015 Reply
  • 5 stars

    I had a chocolate craving last night and also had some very ripe bananas. I made this recipe exactly as written except I made it in a muffin pan (I didn’t want to wait so long for the bread version!) The muffins were so moist and delicious. My whole family loved them. I wouldn’t change a thing.

    - Loretta on March 22, 2015 Reply
  • 5 stars

    I made your Chocolate Banana Bread last week and it was positively the best chocolate cake I have ever baked, so moist and flavourful!
    I wanted to share the cake with others, so I divided the batter into 3 mini loaf pans and baked for a shorter time.
    Some of the chocolate chips settled to the bottom of the pans and stuck. Hubby didn’t mind as he got to keep all the loaves! Next time I will toss the chips with 2 Tbsp of the flour in the recipe. And just to make sharing even easier, I may use cupcake liners in my muffin tins.
    Oh, and thanks for educating me about the difference in acidity between natural unsweetened chocolate powder and Dutch-processed chocolate, and how it would affect baking results. Very useful information!!!

    - Carol Pizzey on March 22, 2015 Reply
  • 5 stars

    Made exactly as it says. Yum!!! I like it. Can’t wait until my Man gets home, he will be Happy to have this in his stomach.

    - Susan on March 21, 2015 Reply
  • 5 stars

    I loved this recipe. This was the first recipe I made from the website, and it’s what spurred me to try many more! This recipe was easy to follow and delicious. The bread came out perfectly. It is definitely sweet, so I would think of it more as a dessert than a snack/breakfast. My toddler loved it. It satisfies the sweet tooth for sure. Thanks Jenn!

    - Emily on March 19, 2015 Reply
  • 5 stars

    Delicious! Of verse a great way to use up old bananas but a wonderful way to jazz up the typical bread recipe with the cocoa powder and chocolate chips. The only thing I did differently is use nonfat Greek yogurt rather than sour cream.

    - Karen on March 19, 2015 Reply
  • 4 stars

    i made adjustments like using 1whole egg + an egg white, no sour cream and used brown sugar and cake flour and canola oil instead of white sugar, a/p flour and butter- it turned out awesome and moist too! the family loved it. keeper!

    - maggie on March 3, 2015 Reply
    • ..oh and i left out the chocolate chips (i made do with ingredients i had on hand atm) 🙂

      - maggie on March 3, 2015 Reply
  • 5 stars

    This is a wonderful recipe. I have always said that I’m a cook and not a baker, but this has come out so wonderfully both times I’ve made it, it has actually given me the confidence to want to start baking a lot more often! I didn’t use chocolate chips at all, used walnuts and peanuts on separate occasions. I also substituted a gluten-free flour mix (not almond or coconut) and used a stevia-sugar mix and it came out great.

    - Alison on February 21, 2015 Reply
    • 5 stars

      Forgot to add that I also substituted greek yogurt for the sour cream.

      - Alison on February 21, 2015 Reply
  • 5 stars

    I made a gluten free version last night. Used the King Arthur gluten free all purpose baking mix as a 1:1 substitute for the wheat flour. I cooked it for 1 hour. Yummy! I had to keep myself from eating it all in one sitting. This is a keeper!

    - Maryann on February 12, 2015 Reply
  • 4 stars

    This is a great recipe, the bread came out nice and moist on the inside with a perfectly slightly crunchy outer layer. It was a little too sweet for my taste so I think that next time I will omit or reduce the semi-sweet chocolate..and for some reason my Oven likes to overheat so I had to reduce the baking time by half. All in all a great treat and worth making again!

    - Valerie on February 11, 2015 Reply
  • This will involve a trip to the store for cocoa powder. Thank you for the lesson about acidity and baking soda. I didn’t know that the Dutch version contained alkali. I loved the zucchini and chocolate bread so I am definitely giving this a try!

    - Jody on January 10, 2015 Reply
  • 5 stars

    Oh my gosh this is good. My entire family loved it. The chocolate and banana are so balanced and it’s so moist.

    - Christy on January 8, 2015 Reply
  • 5 stars

    Very moist and yummy.

    - ELY on December 20, 2014 Reply
  • 5 stars

    So yummy. Moist and just the right amount of sweetness. Only substitution I made was to use low fat in place of regular sour cream and 1/3 cup (instead of half cup) chocolate chips. Husband loved it as much as I did. I recently discovered your website and this is the third of your recipes I’ve made. All have really turned out wonderfully. Thanks!

    - T.A. on December 19, 2014 Reply
  • 5 stars

    I have made this recipe several times and it always comes out perfect. I have yet to find anyone that doesn’t like the yummy bread.

    - Darlene Durbin on December 19, 2014 Reply
  • 5 stars

    This is my favorite way to use up the mounds of over-ripe bananas that seem to accumulate in my freezer! It tastes just like a moist chocolate cake with a hint of banana, and it’s perfect warmed with a scoop of vanilla ice cream on top. Yum! I always make several small loaves to give away to friends.

    - Deb on December 13, 2014 Reply
  • 5 stars

    Thanks for the recipe, I just made it and it’s divine, I just had to write how good it is. I changed it a bit, cause I usually use whole wheat – I used it here as well (I used only 1 cup cause it absorbs more liquid), and I think I put 3/4 cup of chocolate chunks. I will make it again, definitely. I’m writing a list of desserts to include for holidays, and this one just made it 🙂

    - Vildana on December 12, 2014 Reply
  • 5 stars

    I loved this recipe and so did my husband!. He has already requested it again! I added toasted pecans and omitted the semi-sweet chocolate chips. Definitely a keeper.

    - Sandy on December 7, 2014 Reply
  • 5 stars

    Made this and it came out perfect. Loved it. Wanted to make this again with frozen bananas I had. When I thawed the bananas, they are now almost liquified, though still smell super sweet. Ok to use them?

    - Eve on December 6, 2014 Reply
    • Hi Eve, That’s normal and, yes, they are fine to use.

      - Jenn on December 6, 2014 Reply
  • Hi Jenn!
    This looks Scrumptous!
    Can’t wait to try — 3 questions so I’m sure I’ll be giving 5 stars!
    1 – can I make in cup cake papers & do I need to adjust anything to do so?
    2 – can I freeze?
    3 – do you have a suggestion for ripening bananas quickly
    thanks so much!

    - Kim on October 25, 2014 Reply
    • Hi Kim, 1) You can make in cupcake papers with no adjustments; 2) you can definitely freeze; and 3) and bananas will ripen quickly if placed in a brown paper bag. Hope that helps!

      - Jenn on October 26, 2014 Reply
  • 5 stars

    absolutely wonderful. Except I add more chocolate chips. Half cup didn’t seem like enough. I’ll be making this again. That is for sure. I always have frozen bananas.

    - Linda Brehm on October 18, 2014 Reply
  • 5 stars

    The chocolate banana is amazing.. so moist and delicious / can’t wait to try some of the breads 🙂

    - Linda Bender on September 1, 2014 Reply
  • 5 stars

    This is a great idea from the classic banana bread. I have never tried chocolate banana bread and this one is a winner. I’ve made this twice already. I also make them in mini loaves and freeze them so that I have them always in the freezer. Because of all your banana recipes, I now make sure I buy extra bananas to ripen to make your recipes

    - Eileen on July 9, 2014 Reply
  • 5 stars

    I was always looking for a better banana bread recipe and this is it. Chocolate banana bread is so much better than regular banana bread. I even added some walnuts which were a good addition.

    - Claire on July 7, 2014 Reply
  • 5 stars

    Oh my goodness, this bread is DELICIOUS! Served it with vanilla ice cream for dessert and there wasn’t a crumb left.

    - Emily on July 6, 2014 Reply
  • This is a wonderful moist bread. I added 1/2 teaspoon ground cinnamon. Some of the chocolate chips stuck to bottom, next time I will layer the chips when I pour into pan – pour half the batter into prepared pan, layer with the chocolate chips, then top with remaining batter. I’ll see if this eliminates the chocolate chips from sticking to bottom of pan.
    Recipe is a definite keeper!!

    - Donna Bradshaw on July 6, 2014 Reply
    • Hi Donna, Try tossing the chips in a tablespoon of the flour mixture; this will prevent them from sinking.

      - Jenn on July 6, 2014 Reply
  • 4 stars

    Made this the other day for my son’s daycare snack (I am sure they loved me for sending a sugar and chocolate laced snack). I was all out of sour cream so I substituted plain greek yogurt. I used really nice Guttard milk chocolate chips and made mini muffins rather that a loaf – I used muffin liners and the muffins easily peeled. I adjusted cooking time…started checking for doneness at 25 minute mark. Mini muffins were a big hit among the preschool crowd. I made 42 mini muffins the the night before and there were no leftovers, so I cannot comment on how well they held up over time.

    - Jaime on July 2, 2014 Reply
  • Made this as part of Easter dessert assortment. I think it was the biggest hit of all!
    Can’t wait for bananas to ripen to make it again.

    - CHERYL WILK on April 24, 2014 Reply
  • It looks absolutely tempting! And I can’t wait to try out this recipe. But I would like to make it healthier, so could I replace the butter with the same volume of olive oil and how should I adjust the amount of flour if I am to replace the white one with whole-wheat one?

    - Agnes on April 22, 2014 Reply
    • Hi Agnes, Not sure olive oil would work for this recipe; the flavor is too strong. As for the flour, I wouldn’t use all whole wheat but it’s fine to replace half of the white flour with whole wheat. I like King Arthur white whole wheat flour if you can find it.

      - Jenn on April 24, 2014 Reply
  • I made this today. This banana bread is delicious! My family loves it!

    - Susan on March 17, 2014 Reply
  • Awesome recipe! This bread is delicious!

    - Marsha on March 5, 2014 Reply
  • Love, love, love this recipe!

    This is one of the things that my daughter always asks for when i send her a care package.

    Thank you for such wonderful recipes.


    - VAL on November 14, 2013 Reply
  • This is the best bread! My sons ask for it all the time. I can’t eat wheat, but I can eat spelt. I’ve subbed whole grain spelt flour, cup for cup, and it came out great.

    - Amy Simonson on November 10, 2013 Reply
  • I LOVE this bread!!!! It’s DELICiOUS! My husband can’t stop eating it! I also make them into muffins!

    - Katzzz on October 23, 2013 Reply
  • Very excited about this bread. My hubby can’t wait to take to work. I am not a banana fan in the least, but this was really good. Thank you!

    - Janna on September 26, 2013 Reply
  • Have made this for company, everyone loved. Will continue to use this as it seems to be a big hit .

    - Diane on September 20, 2013 Reply
  • I will make it today! 🙂

    - kitchenroach on August 27, 2013 Reply
  • Amazing! I ate the whole loaf myself over the course of 3 days. I’m not proud.

    - Julie on July 22, 2013 Reply
  • I made this exactly as written and it came out superb. Everyone loved it. The sour cream really makes it moist.

    - Sara on May 10, 2013 Reply
  • Does this recipe work it you make it muffins instead? And for how long will they be in the oven? 1 hour and 10 min sounds a lot for muffins…

    - Mathilda on April 19, 2013 Reply
    • Hi Mathilida, Yes, it would work great. My guess would be 20-30 minutes, depending on the size of the muffins, so just keep an eye on them. Please come back and let me know how they turn out, and hope you enjoy!

      - Jenn on April 19, 2013 Reply
      • I just made these as muffins, I baked for 25 minutes…they were perfect! Love them!

        - Michelle on May 10, 2013 Reply
  • This bread is awesome! Tastes almost like chocolate cake. I sometimes make a healthier version using WW flour and applesauce instead of butter.

    - Sri K. on March 14, 2013 Reply
  • This banana bread was delicious. I don’t usually like variations on banana bread, but one changed my mind.

    - Jane Palmer on March 9, 2013 Reply
  • This bread is delicious! I have made the recipe as written, and have also substituted whole wheat flour for the all purpose and canola oil for the butter. It was delicious both times. Also works well as muffins.

    - Amy on March 9, 2013 Reply
  • 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.

    - Lisa Ballantyne on March 9, 2013 Reply
  • Love this recipe. A family favorite. As soon as a couple of bananas get overripe they ask for this bread

    - MIKE K. on March 9, 2013 Reply
  • 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!!

    - Vasso on March 9, 2013 Reply
  • Thank you. Now will definitely try this recipe.:)

    - Beela on October 3, 2012 Reply
  • Can i substitude sour cream with something else, as it is difficult to find it where i live. Thanks.

    - Beela on October 2, 2012 Reply
    • Hi Beela, Try whole milk greek yogurt.

      - Jenn on October 2, 2012 Reply
      • Only plain yogurt is available, not greek or any other kind. 🙁

        - Beela on October 3, 2012 Reply
        • Hi Beela, Plain yogurt should be fine (just get whole milk instead of low fat).

          - Jenn on October 3, 2012 Reply
  • 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!

    - Dorothea on October 2, 2012 Reply
  • I chopped the chocolate chips until some were just flakes and the bread came out great. Thanks for a great recipe!

    - Eve on October 2, 2012 Reply
  • 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!

    - Sarahjones on October 2, 2012 Reply
  • 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!

    - Becca on July 25, 2012 Reply
  • 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.*

    - Carrie R on June 21, 2012 Reply
  • 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!)

    - Leslea on June 20, 2012 Reply
  • 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.

    - Brandy on June 20, 2012 Reply
  • Another great banana bread recipe. Keep them coming.

    - Kathy on June 20, 2012 Reply
  • Looks great! Could easily be used as a healthier dessert option!

    Check out my latest recipe @

    - The Blissful Baker on June 19, 2012 Reply
  • The chocolate banana bread was delicious. It was really moist and perfect as breakfast or a sweet treat!

    - Ceej on May 23, 2012 Reply
  • Bananas and chocolate? How could this be anything but great?

    - Amy Flick on May 21, 2012 Reply
  • I love banana bread, but I’ve never added chocolate to it. Must try soon!

    - TJ on May 19, 2012 Reply
  • 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!!

    - Suzanne on May 15, 2012 Reply
  • Only one word for this recipe: yummylicious!!!!

    - Lisa Ballantyne on May 15, 2012 Reply
  • Looks great, chocolate and bananas are a great combo!

    - Erin on May 15, 2012 Reply
  • A perfect bread for anytime. Moist and chocolaty.

    - Mike on May 15, 2012 Reply
  • I am so making this today!!!

    - Donna on May 15, 2012 Reply
  • 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 🙂

    - Brenda on March 22, 2012 Reply
  • 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.

    - Kyle on March 6, 2012 Reply
  • A new favorite in our house!

    - Lesley on March 6, 2012 Reply
  • Have made this twice and it is a new favorite!

    - Mary on March 6, 2012 Reply
  • 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!

    - Mary Ann on March 5, 2012 Reply
  • 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!!

    - Kristen on March 4, 2012 Reply
  • 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!

    - Lisa on March 3, 2012 Reply
  • Took this to work and everyone loved it. Thank You!

    - Donna Soriano on March 3, 2012 Reply
  • 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.

    - Diane on March 2, 2012 Reply
  • 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!

    - Wendy L. on March 2, 2012 Reply
  • 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!

    - Cynthia on March 2, 2012 Reply
  • Fantastic!! Loaded with flavour, absolutely delicious. Thank you Jen.

    - MikeMike on March 2, 2012 Reply
  • Amazing banana bread recipe…definitely a new favorite in our house. Thanks!

    - Michael on March 1, 2012 Reply
  • 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!

    - Janet R on March 1, 2012 Reply
  • 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!

    - Gayle Snyder on March 1, 2012 Reply
  • I want to make this next week. Can’t wait!

    - Deborah on March 1, 2012 Reply
  • 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!!

    - pcentorbi on March 1, 2012 Reply
  • I made this last night, and my family loved it!

    - Kathleen on March 1, 2012 Reply
  • Fabulous idea! Chocolate and bananas. YUMO!

    - Lori O. on March 1, 2012 Reply
  • “1 cup mashed very ripe bananas, from 2-3 brown bananas ”


    Is 1 cup a correct measurement?

    It seems to me 2 to 3 bananas would yield way more than 1 cup.

    - trico on February 16, 2012 Reply
    • Trico, It is surprising, but definitely correct.

      - Jenn on February 16, 2012 Reply
  • Really wonderful.

    - She Ann on January 22, 2012 Reply
  • 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! : )

    - Ellen K on January 17, 2012 Reply
  • Love your idea to add espresso powder, Cory. I’ll try it next time. Thanks for leaving a comment 🙂

    - Jennifer on January 5, 2012 Reply
  • 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!

    - Cory on January 4, 2012 Reply
  • 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!

    - Karma on January 4, 2012 Reply
  • 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.

    - Danita on December 28, 2011 Reply
  • This looks scrumptious!!

    - Ashley @ Wishes & Dishes on December 28, 2011 Reply
  • Wow, this looks so good. Chocolate and Banana are my favorites!

    - Kelly @ Free Spirit Food on December 27, 2011 Reply
    • 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!

      - Melissa C on March 1, 2012 Reply

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