Chocolate Banana Bread

Tested & Perfected Recipes

Chocolate chips and cocoa powder give this chocolate banana bread deep chocolate flavor, while the addition of sour cream makes it tender.

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 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, while the addition of sour cream makes it rich and ultra-tender.

What You’ll Need To Make Chocolate Banana Bread

ingredients for chocolate banana bread

Be sure to use very ripe, brown bananas for the best banana flavor. To ripen bananas quickly, store them in a loosely sealed brown paper bag.

Also, note that the recipe calls for natural cocoa powder, not Dutch-process. These cocoa powders are not interchangeable. 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.

How To Make Chocolate Banana Bread

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 breadLet the chocolate banana bread rest in the pan for about 10 minutes, then turn out onto a rack to cool completely.

Chocolate Banana Bread

More Banana Bread Recipes

Chocolate Banana Bread

Chocolate chips and cocoa powder give this chocolate banana bread deep chocolate flavor, while the addition of sour cream makes it tender.

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

Ingredients

  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/4 cup natural unsweetened cocoa powder, 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

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. Freezer-Friendly Instructions: 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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Reviews & Comments

  • Amazing recipe. Moist and so much flavor. Thank you for sharing all your wonderful recipes.

    • — Susan W on September 13, 2019
    • Reply
  • Hi Jenn — just made this and cannot wait to serve it to the kids (I confesss I had a sliver and it is so good!). Question: what’s the best way to store this bread so it retains the crispyish top and doesn’t get soft? I find that whenever I store banana bread it loses that right out of the oven top which is kind of the best part. Thanks for your help!
    Eve

    • — Eve on June 10, 2019
    • Reply
    • Hi Eve, I leave it on the countertop loosely wrapped in foil. It will never be quite as crispy as it is right out of the oven, but you can always lightly toast individual slices for that same effect. Hope the kids enjoy it!

      • — Jenn on June 10, 2019
      • Reply
  • Hi Jenn
    My loaf pans are 8 1/2 x 4 1/2 x 2 1/2. Do you think all the batter will fit, or should I make two loaves? If two loaves, does the baking time change? Love your recipes and this one sounds delicious. Sharon

    • — Sharon on May 24, 2019
    • Reply
    • Hi Sharon, The batter won’t fit so I’d definitely make two loaves and start checking around 40-45 min. Hope that helps!

      • — Jenn on May 24, 2019
      • Reply
  • This was absolutely delicious! Another winner, Jenn, thank you! Planning to give out to teachers for end of year treat!

    • — Sara on May 21, 2019
    • Reply
  • I just made this tonight and it came out perfect. My son doesn’t like bananas, but he ate the cake all up! I will be sharing this with my friends and making it again. Thanks!

    • — Lorraine on May 21, 2019
    • Reply
  • Hi Jenn,

    Can I sub whole milk yogurt in place of sour cream? Thank you!

    Reem

    • — Reem on May 6, 2019
    • Reply
    • Yes, that will work, Reem. Enjoy!

      • — Jenn on May 7, 2019
      • Reply
  • The recipe calls for a 9×5 pan and mine is 8 1/2x 4 1/2. How much do I reduce baking time? Also, I’ve made several of your other banana breads and they were fabulous, but I noticed after baking I can sometimes see bits of banana. I’m always careful not to overmix but now I am wondering if I’m not mixing enough?

    • — A. Lo on April 18, 2019
    • Reply
    • A. Lo — Try mashing up the banana more thoroughly before you add it to the other ingredients (you can even use a blender or food processor). Unfortunately, I don’t think this recipe will fit in a smaller pan — sorry!

      • — Jenn on April 19, 2019
      • Reply
  • The smell of this Chocolate Banana Bread baking evokes a Pavlovian response from family members, who shuffle into the kitchen to stare at the timer on the oven. The only thing I do differently is use Ghirardelli tiny chocolate chips because they seem to get distributed throughout the loaf, rather than settling on the bottom.

    • — Mark on April 11, 2019
    • Reply
  • Made this bread last week, it is delicious except for the fact that the Chocolate overpowers the Banana. I could taste some banana but it was almost like a flavoring. The the cake is very moist and tastes good especially if you like chocolate.

    • — Erika Horn on March 24, 2019
    • Reply
  • This is now a family favorite!! It is very moist and keeps well….I will definitely be making this again…Thanks Jen!!

    • — Wendy Schoenburg on March 24, 2019
    • Reply
  • This is a good recipe for Chocolate Banana Bread. I didn’t change a thing in the recipe, amount of sugar is just right. I baked it in two 8 x 4 pans at 325 degrees for 35 minutes. It turned out perfect, moist and chocolatey. I love the chocolate chips in the bread

    • — Celine on March 17, 2019
    • Reply
  • Just made this and it is delicious! I doubled the recipe and used white whole wheat flour, plain yogurt for the sour cream, and only 1 1/4C sugar. Came out great! I also used double dutch dark cocoa powder from King Arthur Flour and it tasted just fine.

    • — Paige on February 7, 2019
    • Reply
  • This is delicious! I did not have sour cream, so I substituted with cream cheese. I did not have chocolate chips either (because my kids used an entire bag to make chocolate balloon bowls last night) so I substituted with white chocolate chips. Personally, I think both of these additions to your wonderful recipe kept it just as delectable. I made two loaves; one is in the freezer. Thanks so much. xo Natalia

    • — Natalia Fritz on January 24, 2019
    • Reply
  • Also, I made my banana bread with 1 cup of sugar today but do you think it would turn out the same next time if I used any of these sugar substitutions: To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.

    • — Misty on January 22, 2019
    • Reply
    • Hi Misty, I wouldn’t recommend using honey or maple syrup in place of the sugar. And regarding other alternatives like agave or stevia, I don’t have enough experience with either of those to say confidently how they would impact the results. If you try either, I’d love to hear how it turns out!

      • — Jenn on January 25, 2019
      • Reply
      • Hi, why can’t honey or maple syrup be subbed here? Is it because of the butter? In which case, can we make your Healthy Banana bread (using coconut or olive oil and honey or syrup), then just add cocoa powder? Thank you for all your hard work!

        • — Elle on February 6, 2019
        • Reply
        • Hi Elle, while a small portion of honey (or maple syrup) can be used in place of sugar in baked goods, honey browns much faster than sugar and can lead to burning. And for a bread like this one that is already dark in color because of the chocolate, it would be hard to tell if it is getting overly browned. Hope that clarifies! 🙂

          • — Jenn on February 7, 2019
          • Reply
          • It clarifies that you’re awesome. Thank you!

            • — Elle on February 12, 2019
  • I just made this banana bread and it is truly delicious! (You are right…it tastes like moist chocolate cake!). What type of loaf pan do you use? (I am trying to read the wording in your photos but I can’t make it out). I have a stainless steel loaf pan that I buttered then sprayed with coconut oil, yet my banana bread stuck to the bottom of the pan which is not a problem for our family, but I would like to get a non-toxic loaf pan that I know will work for future loaves of bread. Thank you!

    • — Misty on January 22, 2019
    • Reply
    • Hi Misty, glad to hear you enjoyed the banana bread! The loaf pan you see in the recipe photos is a KitchenAid one, but not sure they make it anymore. I recently bought a new loaf pan that I really like; it’s by USA Pan. Hope that helps!

      • — Jenn on January 25, 2019
      • Reply
  • Chocolate Banana Bread – The bread is wonderful and moist. When I make it I add chopped roasted pecans and omit the chocolate chips. I have made this recipe several times.

    • — Sandy on December 24, 2018
    • Reply
  • Excellent. I’m a retired chef, living at 7000′ altitude and rarely does any baking recipe NOT need adjustments. Took a chance, followed this as is. Perfect, done in 1 hour. Used extra dark chocolate chips, all I had on hand, guitars. This banana bread tastes great, as someone said, like a chocolate cake! Thanks!

    • — lesley nolan on November 7, 2018
    • Reply
  • This banana bread actually made my son love banana bread! I followed the recipe (don’t alter anything!) And it was so moist, light and delicious. Keeps very well and is a great addition to the lunchbox!

    • — Kelly Case on October 4, 2018
    • Reply
  • Decadent & the kind of stuff people dream of. I don’t have a loaf pan so I made this in my muffin tin. My whole family, even my hard-to please sister, loves them & always asks when I’ll be making more.

    • — DVo on October 2, 2018
    • Reply
  • SO GOOD!…this was moist, chocolaty , perfection in a loaf. Jenn, this is another winning recipe. Busy sharing it with my neighbors who love it as much as i do. They say to me, “Do another something from Once Upon a Chef.” Thank you!

    • — Carol on July 31, 2018
    • Reply
  • I substituted bread flour for all-purpose flour, cacao powder and cacao niblets for the chocolate and granulated sugar from dates. It tasted great, but I do not know the nutritional information. Any calculations would help.

    • — Ronald Salik on July 28, 2018
    • Reply
    • Hi Ronald, there is nutritional information for the recipe as written, but I don’t know how your substitutes would impact the numbers – sorry I can’t be more helpful, but glad you liked the way it turned out!

      • — Jenn on July 29, 2018
      • Reply
  • So I was trying to do this late tonight and use up the ripe bananas I had and I completely missed the note about not using dutch chocolate powder. This is probably a super dumb question but I am not sure if the chocolate powder I used is Dutched or not. I used the Valrhona brand but I don’t see where it would say this. Will it always say on the package if it is Dutched and not say anything when it isn’t or how would I be able to know? In the oven now so hoping I used the right chocolate.

    • — Nancy A on July 18, 2018
    • Reply
    • Hi Nancy, The package would specify if the cocoa powder was Dutch processed, so if it doesn’t indicate that, you can assume it’s not. Hope the bread turned out well!

      • — Jenn on July 18, 2018
      • Reply
      • Thank you for always taking the time to reply, so here is what I found on the internet “Dutch-process (alkalized) cocoa may or may not be labeled “Dutch-process,” or “alkalized,” but the ingredient statement should say, “cocoa processed with alkali.” Interestingly, the Valrhona brand only says 100% cacao and doesn’t say dutch processed nor alkali BUT when you google Valhrona cocoa powder on Amazon, it says it is a dutched processed chocolate so I figured I was going to have to dump my banana chocolate bread but it still rose beautifully and tasted great! In any case, I am using Hershey’s as you are recommending next time.

        • — Nancy A on July 18, 2018
        • Reply
  • I’m not a huge fan of banana bread, but sometimes its the easiest thing to make when you have ripe bananas sitting around. So, on a really hot summer day I thought I’d give this a try. Doesn’t chocolate make everything better? It really does in this bread! I loved it. I did substitute yogurt for the sour cream since thats what I had and I cooked it in the crock pot. There was no way I was turning on the oven in the 100 degree heat. I put it in a loaf pan, placed the loaf pan in the crock pot on the rack and cooked on high for 3 hours.

    • — Carrie on June 30, 2018
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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).

  • 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
  • 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?

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

  • 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.

  • 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.

  • 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?

    • Hi Diane, Yes and yes 🙂 You’ll probably need to reduce the baking time; I’d start checking around 35 minutes.

      • Great news and so helpful! Really appreciate this info!

    • I just made it in a 9 inch cake pan, thanks to your suggestion. In my oven it took about 40 minutes and is divine! We served it with salted caramel ice cream. Another hit! Thanks Jenn!!!

      • — Pam K on September 28, 2018
      • Reply
  • 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.

  • 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!!!

  • 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.

  • 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!

  • 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.!!

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

    • — Althea in Wyoming
    • Reply
  • 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.

  • 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!

    • 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!

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

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

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

  • 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.

    • 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.

      • Thank you! I will try that next time.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

    • Ha!!! I love your comment about the election – I hear ya ?

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

  • 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.

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

  • 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! 🙂

  • 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.

  • 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.

  • 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!

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

  • 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?

    • 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!

      • We tried it and wow!!!
        You are so kind to convert this for your english fans. Thank you so much for another amazing recipe!

  • Will your chocolate banana bread recipe work with raw cacao powder instead of cocoa powder?

    • 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.

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

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

  • 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!

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

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

  • 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.

  • This is so moist and delicious!

  • 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.

  • 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.

    • 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!

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

  • 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.

  • Will bread flour work in this recipe?

    • Hi Cheryl, I’m sorry, I wouldn’t recommend it.

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

  • 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.

  • 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!

  • 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.

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

  • 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.

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

  • 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!

  • 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!

    • 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 🙂

  • Hi Jenn! Can I replace the sour cream with natural Greek yogurt? Same measurement?

    • Yes that should work 🙂

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

  • 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 🙂

  • 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!

  • 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?

    • Yes, although your arms might get very tired 🙂

  • 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.

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

    • Hi Becky, Hard to say exactly but I would start checking after 20 minutes.

    • 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
  • 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.

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

    • Hi Barbara, Sure, it’s been added underneath the recipe. Hope that helps!

  • 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!

  • 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

  • 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.

  • 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!!!

  • 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.

  • 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!

  • 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.

  • 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!

    • ..oh and i left out the chocolate chips (i made do with ingredients i had on hand atm) 🙂

  • 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.

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

  • 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!

  • 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!

  • 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!

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

  • Very moist and yummy.

  • 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!

  • 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.

  • 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.

  • 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 🙂

  • 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.

  • 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?

    • Hi Eve, That’s normal and, yes, they are fine to use.

  • 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

    • 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!

  • 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.

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

  • 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

  • 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.

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

  • 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!!

    • Hi Donna, Try tossing the chips in a tablespoon of the flour mixture; this will prevent them from sinking.

  • 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.

  • 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.

  • 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?

    • 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.

  • I made this today. This banana bread is delicious! My family loves it!

  • Awesome recipe! This bread is delicious!

  • 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

  • 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.

  • I LOVE this bread!!!! It’s DELICiOUS! My husband can’t stop eating it! I also make them into muffins!

  • 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!

  • Have made this for company, everyone loved. Will continue to use this as it seems to be a big hit .

  • I will make it today! 🙂

  • Amazing! I ate the whole loaf myself over the course of 3 days. I’m not proud.

  • I made this exactly as written and it came out superb. Everyone loved it. The sour cream really makes it moist.

  • 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…

    • 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!

      • I just made these as muffins, I baked for 25 minutes…they were perfect! Love them!

  • This bread is awesome! Tastes almost like chocolate cake. I sometimes make a healthier version using WW flour and applesauce instead of butter.

  • This banana bread was delicious. I don’t usually like variations on banana bread, but one changed my mind.

  • 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.

  • 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.

      • — Jillian on June 3, 2019
      • Reply
  • 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!

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