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This double chocolate banana bread recipe is seriously packing the chocolate flavor! It’s super moist and those chocolate chips all over the top just make it fun to eat!
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We’re big banana bread people in this house! Whether we serve it up for breakfast, an afternoon snack, or dessert – it’s always a big hit!
Our classic banana bread is wildly popular, but this Double Chocolate Banana Bread is really a favorite! I mean, who doesn’t love chocolate?
I’m going to stick with the fact that even though this banana bread is loaded with chocolate, it’s still breakfast food. You’ll find me slathering it in creamy peanut butter and eating it with a cup of coffee.
So good!
Ingredient Notes:
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Bananas – You’ll need 3 medium sized bananas and they should be over-ripe. Extra brown and soft are the way to go! This double chocolate banana bread recipe is the perfect way to use up those brown bananas.
Cocoa Powder – For those of you asking what brand cocoa powder I use, it’s Hershey’s Special Dark. I love the rich flavor it gives and I really like how intensely chocolate the bread looks when you bake with it.
Chocolate Chips – I’m using milk chocolate chips in this recipe but you can use any variety, or even switch things up and mix in some peanut butter chips to turn this into a chocolate peanut butter banana bread!
Sour Cream – It won’t make your banana bread taste sour, but it will help to keep it moist so that it doesn’t dry out.
Bread – Along with the above ingredients you’ll make the banana bread batter with butter, egg, flour, white sugar, brown sugar, baking soda, salt, and vanilla extract.
What Readers are Saying!
“I’ve made this recipe so many times and it has never failed me in any variation – no matter what kind of cocoa powder, what kind of chip, or if I substitute greek yogurt for sour cream – this is hands down winner for any occasion. We even made this once at a bake sale for my son’s boy scout troop!” – Kayla S.
Helpful Tools:
Loaf Pans – I use these ceramic loaf pans mostly just because I think they’re pretty. Just note that ceramic pans can bake a little different than the traditional metal loaf pan, so you may need to adjust your bake time accordingly.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How To Make Chocolate Banana Bread:
Wet Ingredients: To get started you’ll add the butter and sugars to a mixing bowl and beat together until well combined. Next you will beat in the egg, mashed bananas, vanilla, and sour cream!
Dry Ingredients: To finish preparing the banana bread batter you’ll stir in the flour, cocoa powder, baking soda, and salt. Mix all that up until it is well combined into a batter.
Chocolate Chips: With the batter ready you can pour it into a prepared loaf pan and then start topping it with the chocolate chips! Gently press them into the batter.
Bake: Place the loaf pan with the chocolate banana bread batter into your preheated oven and bake for 70 minutes or until a tester comes out clean. This may vary if you use a glass or metal loaf pan so always check!
Serve: You’ll need to let the double chocolate banana bread cool completely before slicing and serving. It’s even better when you slather on some creamy peanut butter!
If you love this bread you’ll also enjoy my chocolate banana bread muffins, they are based off this recipe!
FAQs:
Store it at room temperature in an airtight container or covered in plastic wrap! It should last for 3 to 4 days. You can also freeze this for up to 3 months.
Sour cream helps make your banana bread more moist. You’ll also want to use over ripe bananas and be careful not to pack in the flour while measuring.
You want to use overly ripe bananas that are mostly brown. They’re sweeter and mushier which makes them perfect for banana bread.
MORE SWEET BREAKFAST RECIPES!
- Mini Chocolate Chip Muffins
- Monkey Bread Muffins
- Biscuit Donuts
- Air Fryer French Toast
- Chocolate Chip Scones
- Homemade Pop Tarts
Double Chocolate Banana Bread
Ingredients
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 medium bananas mashed – about 1 cup
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray.
- Add the butter and sugars to a mixing bowl and mix until well combined.
- Beat in the egg, vanilla, banana, and sour cream.
- Stir in the flour, cocoa powder, baking soda, and salt.
- Pour mixture into prepared loaf pan.
- Sprinkle the top with chocolate chips and gently press them into the batter.
- Bake for 70 minutes or until a tester comes out clean. If you under bake this, the center will sink upon cooling.
- Let bread cool completely before cutting and serving.
Martin H Jacoby says
Excellent! I’ll probably do a few of my mods next time I bake it. Maybe, fewer chips on top, some mixed into the batter a little more sour cream, 1 1/4 c of banana and a teaspoon of instant coffee mixed into the dry ingredients. The recipe as written, was excellent
Martin H Jacoby says
Has this recipe been revised? My version calls for 1/2 C white sugar, 1/2 C sour cream and no salt
Karly Campbell says
Hi Martin! We haven’t changed the recipe – are you sure the recipe you have is ours? 🙂
Martin H Jacoby says
Interesting. It was but I used this one and tossed the old recipe. It came out excellent!
Renata A. says
Outstanding! The recipe was easy and the chocolate banana bread turned out perfect! It was really hard to wait for it to cool down, but once it did, I immediately polished off 2 pieces. It’s not going to last long(:
Karly Campbell says
I’m so glad you enjoyed it!
Michelle T. says
I’m baking this now for work tomorrow. I’m not rating it because I haven’t tried it yet, but it sounds delicious. I’ll wing it tonight, but wondering 7f you recommend turning this out of the pan to cool or cooling it completely in the pan. Thanks in advance!
Karly Campbell says
We usually just leave it in the pan, but you can remove it after 15 minutes or so if you like. 🙂
Maria Fernandez says
Amo esta receta muchísimo ??
Karen Luke says
This was amazingly good cake. Everyone that tried it wanted the recipe. Than you.
Karly says
Love to hear that! Thanks, Karen!
Wendy says
Can I use mini silicone muffin pans
Karly says
Sure, but you’ll need to adjust the bake time accordingly.
Tracy says
Made it with gluten free flour and it was perfect! So moist and yummy. I was very pleased
Kathy says
I’ve made this so many times and my family loves it. I doubled the recipe for the first time today and did something wrong because they didn’t rise properly. Oh well, they still taste great!
Karly says
Oh no, that’s always frustrating when that happens! So glad they still taste good!
Deana says
I’ve had this recipe saved for some time and was craving something chocolatey lastnight and had 3 bananas that needed to be used and went on ahead and gave this recipe a try and it was delicious!
Karly says
So glad you gave it a try, Deana!
Dee says
The best chocolate banana bread ever!!
Karly says
Thanks, Dee! 🙂
Melissa simon says
This was amazing! And now it’s got me wondering if I can substitute the bananas for pumpkins?? We have a ton of pie pumpkins ripening and if I can make chocolate pumpkin bread instead of regular then I would actually eat more! Would it make a big difference switching them out?
Karly says
Hi Melissa! I think that would work! You may need to add a little more sugar as bananas are a lot sweeter than pumpkin, but if you add too much it’ll throw off the texture/consistency of the batter.