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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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.
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!!!