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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!
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.
Ana Brown says
Hi what’s the alternative for sour cream?
Karly says
You could try Greek yogurt, but I’ve only made this as written.
Taylor says
Can I sub milk for the sour cream? And if so, how much milk?
Karly says
I’ve only tested this recipe as written.
David says
What would you do to make it moist at an elevation above 7000 fat?
Karly says
Hi David! I don’t have any experience with baking at a high altitude, so I really can’t help. Whatever adjustments you normally make for banana bread may work here as well.
Carrie H says
Just made a double batch and it was so hard to wait for it to cool! Yum!!
Karly says
Enjoy! 🙂
Nadine Hooten says
I tried this today. Followed recipe, but added walnuts. Decided I would use a 9×9 pan instead of a loaf. Turned out like fluffy brownies. Very moist. My husband loved it (a little too much…). I liked the fact that it only took 30 minutes to bake in the larger pan. I can cut in 9 or 12 pieces. ?? Very tasty.
Karly says
Sounds like some great changes!
sharee says
I used a glass loaf pan and knew it would come out sooner. I put it for 45 min. The only thing I didnt like was the top was slightly crunchy. The inside was fine though. I did the same ingredients but used organic light brown sugar instead of white. I like the idea of peanut butter chocolate chips so will try that alternative. Thank you I did pin this!
Leanne says
This is the best. Sooo much better than regular banana bread! Thanks
Maggie Martin says
Okay girlfriend, made this using Bartlett Pears becuz banana smell gags me! Everything else was the same.
Hubs loved it even tho he is not a major chocolate person as I am.
THIS is a keeper…
Thanks so much for this one Karly!
Maggie
Karly says
Woah. Pear bread. How have I never done that?! You’re a genius.
Deanna Kellogg says
Where does the milk come in
Karly says
There is no milk in this recipe. I’m guessing that you’re looking at the “1/2 cup milk chocolate chips?”
Amy says
I have made this “bread” (let’s get real- it’s cake!) multiple times and it always comes out perfectly! Yesterday I made it with Bob’s Red Mill Gluten Free Flour for my neighbor (who is GF.) It came out perfectly again and you cannot tell at all it is GF. It is amazing and a perfect breakfast! 😉 Thanks!
Karly says
Oh that’s great to hear! Thanks, Amy!
Phyllis says
Made this last week and as of today I’ve made 2 more pans of this absolutely delicious banana bread! Followed recipe and it turned out perfect every time.
sue says
Thank you so much we LOVE this recipe! I made this substituting apple sauce for the butter and soy yogurt for sour cream (we are dairy free) I also used gluten free flour! It was amazing – and did NOT sink in the middle! My bananas were frozen and I mashed them up before stirring in — not sure if that helped — the bread was beautiful healthy and delicious!
Karly says
Thanks so much for sharing the changes you made to make it dairy/gluten free. That’s so helpful for others! 🙂 Glad it turned out!
Aglaya says
I used only 2 bananas (had no more) and put the batter into a round pan with a whole in the middle and in 35 minutes it was ready and with amazing taste! I put the chocolate chips into the batter since after baking the bread had to be inversed. I’ll make now for second time. Really satisfying recipe, thank you!????
Julie Retter says
Can you freeze this?
Karly says
I haven’t myself, but I’m sure you could.
Ellen says
Can I add more than three bananas?
Karly says
No, the batter will be too wet and it won’t set properly.
Melanie says
I add 4 bananas in my regular banana bread, the only difference is the cocoa powder in this one.