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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.
Gail says
What can I substitute for sour cream
Karly says
Greek yogurt would work well.
Jessica Brickel says
I love this recipe because it’s more like a pound cake than regular banana bread. Any suggestions on how to make a regular banana version, but keep the sour cream to give it that cakelike consistency? Would I just leave out the cocoa powder? Thanks!
Karly says
Hi Jessica! You could use this recipe and replace 1 egg with 1/4 cup of sour cream. That recipe does have 2/3 cup more flour/cocoa powder in it that this one, so you could try reducing that a bit to see if it turns out more like this one, but I haven’t tested this. 🙂 We think it’s good as is, though.
Kathy says
This is a pretty damn good recipe! The only change I made was nixing the ¼ cup white sugar and subbing Greek yogurt for the sour cream. I also baked using a metal pan and the loaf was done after 50 minutes. I’m super happy I gave this recipe a try!
Kika says
Thank you! I’m using metal pans, and the author didn’t give an estimate with metal pans. I can use this as a starting point.
Ag says
I made this recipe with my mom and the door bell rang so I went to answer and then I heard the mixer go so I run back and my mom is mixing the mixture with out sour cream and flour and after that all she wanted to do it mix. 🙂
Deborah Schelling says
This is excellent! A very moist banana bread and the chocolate flavor is great. Thanks
Phia says
is the cocoa powder sweetened or unsweetened?
Karly says
Unsweetened.
Kristen says
This recipe is AMAZING!!! Super moist and chocolatey! Best banana bread ever!
Karly says
Yay! Love to hear that!
Matilde Castañón says
looks fabulous! I will try to do it. But I have a question… is it possible to use coconut flour instead of regular flour?
Karly says
No, the two aren’t interchangeable without a lot of modification.
Ann Jewell says
Double chocolate banana bread is absolutely delicious. The recipe is perfectly written with every step! And the final product is delicious! Thank you for sharing!
Karly says
Thanks, Ann!
Nancy DIGIORE says
Could I start out with using a cake mix
Karly says
That sounds like a completely different recipe. You could search elsewhere for a cake mix banana bread, but I don’t have one. 🙂
AngelaD says
Is sour cream must have on the recipe?
Karly says
I’ve only made it as written, so I’m not sure how it would work without.
AngelaD says
I just made one last night without it and tasted so good!!! I don’t know if it affected the consistency because middle sunk down but taste was amazing!
Nancy Thompson says
I love this bread! I was hesitant about making it because I love banana bread and didn’t want to ruin a good thing. I don’t think I’ll go back to reg banana bread. Love it!
Karly says
Love to hear that! 🙂
Ruthann says
Not sure why, but mine overflow the bread pan & I only put a 1/2 c. of chocolate chips on top. Is the batter supposed to be supper thick?
Karly says
The batter is pretty thick. You can see the consistency of it in the video. Did you use the correct size pan and measure the ingredients correctly?
Shannon says
Can i make the banana bread without an egg.
Karly says
I’ve only made this as directed.
Dana says
I’m making this today as surprise for someone who posted your video on their page! I’m so excited!!!
Karly says
Ah, that’s so sweet! Hope they enjoy the treat!
Christy says
Hello, would love to make this beautiful chocolate banana bread. May i have the recipe in grams please. Thank you.
Karly says
Hi Christy! I don’t have the recipe in grams, but you can use one of the online calculators out there to convert it for you.
Kika says
I’m making this right now. It sounds amazing. I was hoping for grams of flour and cocoa. I usually say 125-130 grams per cup of flour…I’m going to try it with the cocoa and see what happens. Volume measurements for dry ingredients are never consistent.