Chocolate Banana Bread

Tested & Perfected 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.

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


  • 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 (see note)
  • 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. 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, 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

  • Worked very well! Mine turned out so fluffy that it overflowed quite a bit – I’d recommend a cookie sheet be placed on the rack below to catch drippings. I didn’t have sour cream to subbed full fat European style yogurt (not Greek) with a tbsp of lemon juice – and it turned out fine taste and texture. I accidentally put too much cocoa powder. Despite all of this the recipe was very forgiving.

    • — aruna on September 2, 2021
    • Reply
  • Excellent! I used greek yogurt instead of the sour cream and it worked out perfectly. This is indeed another great recipe. Thank you Jen!

    • — Maria Stern on August 30, 2021
    • Reply
  • Made exactly per recipe. It’s much more a fluffy cake texture than a typically moist, dense banana bread. Tasted great … just not banana bread.

    • — MarySC on August 24, 2021
    • Reply
  • Hi Jenn
    I made this last night and want to make it again. I overbaked it a little (my fault, not the recipe’s) so it came out drier than I would like but I have a few questions …if I mix it a little less, can that help with making it more moist? Also I used the Whole Foods natural canola spray and it was too oily and drippy. Is it OK to prepare the pan using the traditional butter/flour/lime with parchment paper method? I have heard that other cooking sprays have chemical propellants, which I sought to avoid. One last question – would tossing the chips in flour avoid them from sinking? Thanks for all your amazing recipes.

    • — S from DC on July 8, 2021
    • Reply
    • Hi S, sorry to hear this came out a bit dry. The dryness is likely because it was overbaked as opposed to overmixing. Also, dryness is often caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. And it’s fine for you to prepare the pan using the method you described. Last, if you found that the chocolate chips sunk to the bottom, it would be fine to toss them with a tiny bit of flour. (And so glad you like the recipes!)

      • — Jenn on July 8, 2021
      • Reply
  • Delicious!

    • — Bebe on July 1, 2021
    • Reply
  • I made this Banana Bread few days ago and I used Rodelle organic baking cocoa (dutch processed) because I didn’t have any other type. Came out perfect and it was delicious !!!
    It was gone in one day. I will absolutely make this again 🙂
    Thank you Jennifer.

    • — Dorota on April 21, 2021
    • Reply
  • I made these today (followed the exact recipe…just too many for 12, so made 14 muffins)…and they were fantastic!! Thank you!

    • — Tammie Good on April 18, 2021
    • Reply

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