Chocolate Banana Bread
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This chocolate banana bread is so sinfully delicious, you might just find yourself topping it with a scoop of vanilla ice cream and serving it for dessert!
I usually think of banana bread as something to eat for breakfast (or, let’s be honest, something to cut a tiny slice from every time you walk through the kitchen). But this chocolate banana bread is so rich and decadent, you could really top it with a scoop of vanilla ice cream and call it dessert. Packed with chocolate chips and cocoa powder for a double chocolate punch, and made irresistibly moist from the addition of sour cream, this quick bread is a major family-pleaser.
Table of Contents
“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 banana bread. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Natural Unsweetened Cocoa Powder: Adds a rich chocolate flavor. It’s important not to substitute this with Dutch-process cocoa powder due to differences in acidity.
- Baking Soda: Acts as a leavening agent, helping the banana bread rise.
- Unsalted Butter: Provides moisture and richness. Using it at room temperature ensures it creams well with sugar.
- Sugar: Adds sweetness and contributes to the bread’s tender texture.
- Eggs: Bind the ingredients together and add structure.
- Mashed Bananas: The star ingredient for moisture and flavor. Use very ripe, brown bananas for the best taste. To quickly ripen bananas, store them in a loosely sealed brown paper bag. (Overripe bananas can be frozen—simply peel and store them in a resealable bag in the freezer, ideally 2 to 3 bananas per bag, as this is the common amount used in recipes.)
- Sour Cream: Adds richness and ensures the banana bread is moist.
- Vanilla Extract: Enhances the overall flavor of the bread.
- Semi-Sweet Chocolate Chips: Add gooey, chocolatey pockets to the bread, making it extra indulgent.
- Jump to the printable recipe for precise measurements
Step-by Step Instructions
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.
Incorporating well after each addition.
Add the dry ingredients to the butter mixture.
Beat gently until just combined.
Mix in the mashed bananas, sour cream and vanilla.
Add the chocolate chips.
Fold with a rubber spatula until evenly incorporated. 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 chocolate banana bread rest in the pan for about 10 minutes, then turn out onto a rack to cool completely.
Frequently Asked Questions
Yes, you can make this bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a 1:1 or measure-for-measure gluten-free flour blend to ensure the texture remains as close to the original recipe as possible.
Absolutely! You can customize your bread by adding nuts like walnuts or pecans for extra texture and flavor. You can also consider adding dried fruit or substituting some of the chocolate chips with white chocolate or peanut butter chips for a different twist. Just fold your additional mix-ins before transferring it to the baking pan.
The bread is best enjoyed fresh, but it can be wrapped in aluminum foil and stored at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze the bread for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
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Chocolate Banana Bread
This chocolate banana bread is so sinfully delicious, you might just find yourself topping it with a scoop of vanilla ice cream and serving it for dessert!
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup natural unsweetened cocoa powder, such as Hershey's (see note)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup mashed very ripe bananas, from 2-3 brown bananas
- ½ cup sour cream
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch 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.
- 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.
- Make-Ahead/Freezer-Friendly Instructions: The bread is best enjoyed fresh, but it can be wrapped in aluminum foil and stored at room temperature for up to 3 days. If you'd like to keep it longer, the bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (12 servings)
- Calories: 273
- Fat: 13 g
- Saturated fat: 8 g
- Carbohydrates: 37 g
- Sugar: 24 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 327 mg
- Cholesterol: 58 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hey Jen! I live in the Netherlands and can only find Dutch processed cocoa powder here. Can I adjust the recipe in some way to make it delicious?
Hi Paula, I wish I could help with adjustments that need to be made, but I just don’t know – I’m sorry! If it’s reasonably priced to do it, you could order the natural cocoa powder online.
I only had the dutched cocoa powder and took the chance. I put some in a small pan and it worked but the loaf flopped. The flavor was yummy, I should have listened but had all other ingredients. I’m going to make this again with the correct cocoa powder. I also used mayo since I didn’t have sour cream (I looked up a substitute).
Thanks for the tip on mayo.
Very good! I couldn’t see the baking time in the recipe so I started checking after half an hour- done in 60 minutes in my oven. I only had Dutch processed cocoa on hand and it was sufficiently leavened. But I’m going to need a larger pan if it rises more with natural cocoa. Thanks for the nice recipe!
Just made this and it is delicious!
OMG! This was ridiculously moist and delicious. Plus, the recipe was easy to follow. I’m a hit at the office now. Jenn’s recipes never fail to impress. I’m so glad I purchased her books.
I made this last weekend. I didn’t have sour cream on hand so I used a small container of unflavored Greek yogurt, which adds protein. Also opted to forgo the chips and just used the cocoa powder. Delicious! My son has been having it every morning for breakfast.
Made this today with my overripe bananas… threw some walnuts in and topped it with dark chocolate chips… delicious!!!!! Another winning recipe!
I just made this bread and it came out amazing! I substituted plain Greek yogurt for the sour cream and skipped the chocolate chips…amazing!! Thank you for this delicious recipe!!
Hi Jenn .. I make this recipe all the time but just got a fluted bake Bundt pan 9×9’will this work with your original recipe .. FYI bought the pan to make my Polish aunts favorite vintage recipe for coffee cloud cake 🤗
Hi Patricia, There’s always the risk of sticking with a Bundt pan, especially when chocolate chips are included. Not sure it’s worth the risk!
Exquisite, fabulous, hands down the most beautiful, moist, decadent, delicious, cakelike chocolaty awesome banana bread I’ve ever had. I followed directions specifically, only adding a handful of chocolate chips to the top on the way in the oven. Perfecto!! Thank you 🙂
Hi Jen,
Many banana bread recipes suggest 2 or 3 bananas…stating the additional banana makes the bread more moist. Can you use 3 bananas here?
Thanks!
Hi Charles, I don’t think you need to add more banana – the bread is moist as is. Hope you enjoy if you make it!
This recipe was quick and easy to make! The flavors are well balanced and the texture is nice. It’s a very moist bread thanks to the sour cream. This is definitely in my bookmarks for those times I find neglected bananas in the fruit bowl.
best banana bread ever
Not a big fan of banana bread but this is a fabulous recipe. Made it first just as written, then on the next go, I added 1/2walnuts. Great both ways! Thanks so much for sharing this recipe Jenn!!
My family DEVOURS this bread…I usually make 2 – one to eat and one to freeze – but the second one rarely makes it to the freezer!
Best choc banana bread recipe I’ve used (the traditional Hershey’s recipe is not nearly as moist).
Thank you for such a hit!
Awesome! Try serving with peanut butter. My brother asked if he take some to go for later snack. Making another today! Followed recipe precisely
This chocolate banana bread is decadent! All I had was regular chocolate chips and that worked fine. I will definitely make this again!
Oh my goodness this chocolate chip banana bread was delicious! My husband always begs me for chocolate chips in plain banana bread, but I don’t like that flavor combination. The fact that this was chocolate batter with chocolate chips it was perfect. The bread was very moist, almost like a chocolate cake. My husband and girls were raving about it. Thank you as always!
Another winner – this was delicious!!
This was so good very moist a little cakie but everyone LOVED it. The only thing I changed was I added 1 cup of chocolate chips, lined my pan with parchment paper.
Your recipe Chocolate Banana Bread looks delicious, but husband does not like bananas. Could applesauce be substituted? And would it be the same amount? I have made many of your recipes and have your two books. Thanks for the great inspirations.
Hi Jean, Does your husband like zucchini? If so, I’d recommend this zucchini bread. It will also satisfy your chocolate craving.
Being 69 years old, I’ve been making banana bread for well over a half century… : ) In all that time, I’ve made sooo many loaves of banana bread & banana muffins, & with some really super tried & true recipes, that I’ve found over the years, but NONE of them come even close to being as delicious as this one…With as good as this bread is, & a recipe so quick & easy to get into your oven, you’ll be making it again & again… : )
Thank you Jenn Segal for making my family & friends very happy….
I’ve made this a few times for my family and they just love it! It’s the only banana bread they want to eat, it is so delicious!
I’ve made this recipe several times, and it is the ONLY banana bread recipe that I make now. My family and friends love, love, love it! Even my sister, who is a very picky eater, rates it as “Excellent”. Thank you so much for this recipe.
This recipe was truly delicious. I am gluten intolerant so eat gluten free, therefore I substituted organic oat flour and the recipe still came out perfectly. It was an absolute delight! Easy to make, baked exactly as described.
Thank you Jenn!
Ps—ordered your newest cookbook for a wonderful friend who loves to cook! Grateful to have discovered you. God bless.
💗
My bread fell in the middle 😭😭 any suggestions? But MY GOD the taste was amazing!
Hi Katie, Sorry it sunk! That typically means it’s a little undercooked. Next time I’d leave it in the oven for a few extra minutes. 🙂
Is it possible to leave out the sour cream?
I wouldn’t recommend it — sorry!
Def five star!
These are delicious! If I want to make into muffins- what changes, if any do I need to make?
Hi Kathryn, for muffins, keep the oven temp the same and start checking them for doneness at about 23 minutes. You could also consider these banana chocolate chip muffins. Hope you enjoy whatever you make!
Thank you, at 23 min, muffins done in my oven. Delicious! A little flatter than your other muffin recipes, but I’ll attribute that to substituting White Lily flour, which is a little different from regular all purpose. Another homerun recipe!
Glad they came out well — thanks for reporting back!
First time I made this recipe and it’s sooo good and love chocolate !!! Soft and moist , will definitely make this again ❤️ your recipes doesn’t disappoint.
Wow was this ever delicious! My husband loves banana bread and loves chocolate chips in it. Well, this recipe put him in heaven. This will be made again and again.
This is the best chocolate chip banana bread I have ever made-or even liked!
Moist, beautiful crumb and the balance of flavors is spot on. Thanks. This is easy to put together and will become my go to potluck and gift bread.
I swapped Greek yogurt for the sour cream (just what I had handy) and the recipe worked well!
Awesome! This was question about swapping with yogurt! In the oven now.
Amazing! Moist, rich and not too sweet. I bake for a retirement community (they pay me to indulge something I really enjoy doing) and frequently need to use overripe bananas. Someone asked for chocolate banana bread, so I went looking for a suitable recipe and found this site (very happy to find a site where I can trust the recipe). Most everything I make at work is on a large scale and my “bread pans” are actually long metal steamer pans. This bread makes a double batch quite nicely and freezes well too.
I made it with 100 grams of sugar and once used a whole meal flour and this time a spelt flour. Beautiful flavor, such an excellent recipe thank you
Hi Jenn, My family and I love this recipe! It’s simple and tasty. I skipped the sour cream since I didn’t have it in my fridge but it works fine.
Thank you so much.👍🙏🙏🙏
I made the Zingermans coffee cake and had leftover sour cream. Delighted to find another OUAC recipe I could try out. So good and a fun flavor combination. I put toasted pepitas on top, nice crunch. The time/temp was perfect and the top and sides we nice and crunchy. Every single recipe I find here is perfect and this one is no different!
Had every confidence this would turn out awesome and it did! Only thing I did was use a Pyrex glass loaf pan + mini loaf pan because I didn’t have the loaf pan per dimensions in recipe. The mini loaf took 30 minutes to bake and the glass loaf 45 minutes. Amazing! Not too sweet or chocolatey. I wouldn’t change a thing. Last time I played with sugar amount in another of Jenn’s recipes didn’t taste as good. Just don’t eat so much. 😉 Thanks for another super recipe!
Just made this last night and it is very good but to my taste it seems a bit salty. I only had salted butter but I use that for all my baking and have never had a problem. I am going to try again but with only 1/4 tsp of salt. Hope this fixes it!
Hi there….great recipe! I used 3/4c sugar and I would still reduce it to 1/2c but other than that….really good…oh and I also layered whole pecans on top!
Consistently reliable recipe personally time-tested. Highly recommend. -Jonathan
This is my second time making this recipe and it has come out amazing both times. The first time i used big chocolate chips and they all fell to the bottom so make sure to use the mini ones. The texture of this banana bread is amazing. Thanks for the great recipe.
Is this recipe suitable for making muffins?
Yes I think it’d work. Enjoy!
I made the Chocolate Banana Bread yesterday. My children all like it very much. It is such a good recipe.
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.
Excellent! I used greek yogurt instead of the sour cream and it worked out perfectly. This is indeed another great recipe. Thank you Jen!
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.
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.
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!)
Delicious!
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.
I made these today (followed the exact recipe…just too many for 12, so made 14 muffins)…and they were fantastic!! Thank you!
How long did you bake the muffins for Tammy?