Chocolate Banana Bread
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Rich, chocolaty, and loaded with banana flavor, this chocolate banana bread is as delicious as it is easy to whip up! Enjoy it as a breakfast treat, afternoon snack, or dessert—it’s perfect any time of day.
I usually think of banana bread as a breakfast treat (or, let’s be honest, something you grab a little slice of every time you pass through the kitchen). But this chocolate banana bread is so rich and decadent, you could easily top it with a scoop of vanilla ice cream and call it dessert. With chocolate chips and cocoa powder for a double dose of chocolate and sour cream to keep it irresistibly moist, this quick bread is always a family favorite.
“Exquisite, fabulous, hands down the most beautiful, moist, decadent, delicious, cake-like, chocolaty, awesome banana bread I’ve ever had.”
What You’ll Need To Make Chocolate Banana Bread
- All-Purpose Flour: The base of your chocolate banana bread. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Natural Unsweetened Cocoa Powder: Adds a rich chocolate flavor. It’s important not to substitute this with Dutch-process cocoa powder due to differences in acidity.
- Baking Soda: Acts as a leavening agent, helping the banana bread rise.
- Unsalted Butter: Provides moisture and richness. Using it at room temperature ensures it creams well with sugar.
- Sugar: Adds sweetness and contributes to the bread’s tender texture.
- Large Eggs: Bind the ingredients together and add structure.
- Mashed Bananas: The star ingredient for moisture and flavor. Use very ripe, brown bananas for the best taste. To quickly ripen bananas, store them in a loosely sealed brown paper bag. (Overripe bananas can be frozen—simply peel and store them in a resealable bag in the freezer, ideally 2 to 3 bananas per bag, as this is the common amount used in recipes.)
- Sour Cream: Adds richness and ensures the banana bread is moist.
- Vanilla Extract: Enhances the overall flavor of the bread.
- Semi-Sweet Chocolate Chips: Add gooey, chocolatey pockets to the bread. If you’d like, you can also add a handful of chopped nuts, like walnuts or pecans for extra texture and flavor. You can also substitute some of the chocolate chips with white chocolate or peanut butter chips for a different twist.
- Jump to the printable recipe for precise measurements
Step-by Step Instructions
To begin, combine the flour, cocoa powder, baking soda, and salt in a large bowl. Whisk well and set aside.
In another bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, making sure to mix well after each addition.
Next, add the dry ingredients to the butter and egg mixture.
Beat gently until just combined, then mix in the mashed bananas, sour cream and vanilla.
Add the chocolate chips and fold with a rubber spatula until evenly incorporated. Be sure not to overmix the batter.
Pour the chocolate banana bread batter into a greased loaf pan and spread evenly.
Bake until done, about 1 hour and 10 minutes.
Let the chocolate banana bread rest in the pan for about 10 minutes, then turn out onto a rack to cool completely. The bread is best enjoyed fresh, but it can be stored at room temperature for up to 3 days or frozen for longer storage.
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Chocolate Banana Bread
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2 to 3 brown bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Grease a 9 x 5-in (23 x 13-cm) loaf pan with non-stick cooking spray.
- In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
- In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
Notes
Nutrition Information
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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Banana bread is usually not our favorite, but this recipe is moist and absolutely delicious. It has just the right amount of chocolate flavor with a hint of banana. The house smelled wonderful while it was baking. Half of the loaf was gone before it cooled and was my breakfast the next day! The first time I used the recommended size pan. Then next time I used two smaller pans and baked 45 minutes. My bananas weren’t overly ripe, so I mixed in some very ripe bananas that I had in the freezer and used mini chocolate chips. The bread is fabulous! Thanks for sharing the recipe.
This is hands down the most wonderful banana bread recipe ever! My husband begs me to make this. It is moist, rich, and simple perfection. I make the recipe exactly as written. I tried making as muffins but it is much better as a loaf. Wonderful reheated in microwave. For further decadence, all a little whipped cream when serving.
I’m short on sour cream and don’t have Greek yogurt. I’m crossing my fingers and trying it with heavy cream/vinegar to make a thicker version of buttermilk.
Amazing recipe. Moist and so much flavor. Thank you for sharing all your wonderful recipes.
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
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!
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
Hi Sharon, The batter won’t fit so I’d definitely make two loaves and start checking around 40-45 min. Hope that helps!
This was absolutely delicious! Another winner, Jenn, thank you! Planning to give out to teachers for end of year treat!
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!
Hi Jenn,
Can I sub whole milk yogurt in place of sour cream? Thank you!
Reem
Yes, that will work, Reem. Enjoy!
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 — 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!