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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.
Amanda H. says
I love this recipe! It’s my Go to in Muffin and Bread Form! I tweaked it just a bit by replacing the Butter with good Coconut Oil(melted) and subbed half the Cocoa Powder with the Hershey Special Dark Cocoa Powder. It comes out extra chocolatey and moist every time! To answer the questions about a Sour cream Substitute, Plain Yogurt works great!
Karly says
Thanks, Amanda! Appreciate you sharing. 🙂
Jill says
I wanted to love it. I really did. It just didn’t seem like the flavors meshed. It was very cocoa-y in flavor, but not chocolatey like I hoped.
Denise says
I made this and it was incredible. I used the large Ghirardelli baking chips on top and it was simply incredible. I have made quite a few of your recipes and they are FOOL PROOF. Amazing!
Karly says
Ah, love to hear that! Thanks, Denise!! 🙂
Joseph Smith says
Definitely too much Coco. Which made it very dry
Chad Campbell says
Oh no, sorry to hear that! You definitely want to be sure you’re measuring your dry ingredients properly-scoop and level, but don’t pack it in. 🙂 We hope you will give it another try and love it! It’s a favorite here!
Puff daddy says
You prolly over baked it. I have made this 10 times and it always moist and delicious.
Jean Funk says
Can I make this with zucchini instead of bananas?
Karly says
Here’s a zucchini version for you: https://www.bunsinmyoven.com/chocolate-zucchini-bread/
Jean Funk says
Thanks!!
Annika says
Would love to try this one! However I don’t have the recommended pan, would you know the baking time if I use 7×3 pan instead?
Karly says
Hi Annika! I think the bread would overflow in a 7×3 pan. You wouldn’t want to use the full amount. I’m not sure how long it would take to bake.
Kayla Schwartz says
I’ve made this recipe so many times and it has never failed me in any variation – no mater 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!
Karly says
Love to hear that! Thanks, Kayla!
Kathy says
Made this today gluten free. Looks wonderful. Have managed not to cut it warm yet. Wondering where is the recipe for the fluffernutter banana bread? I’d love to try it.
Karly says
Unfortunately, it got ate by the website and was lost a while back. 🙁 I have it on my list of recipes to recreate one of these days.
In the meantime, I hope you love the chocolate banana bread! Curious to hear how it is gluten free.
Barbara says
Mmmm, make banana bread all the time, didn’t even think of making it like this! What about using buttermilk instead of sour cream. Have that on hand!
Karly says
Hi Barbara! I’m not sure how buttermilk would work as it’s a liquid and sour cream really isn’t. I’d reduce the amount used for sure. 🙂
Mike Polvado says
Can I freeze this bread? It looks amazing.
Karly says
I haven’t tried freezing this one, but I believe it will freeze just fine.
Mohamed Ageel says
Easy to make. Super moist. Thanks for sharing this recipe. Loved each and every bite of it
Karly says
So glad you enjoyed the recipe, Mohamed!
Jenny says
I’m going to bake this banana bread for my granddaughter and her husband.
Karly says
How sweet of you! Hope they love it!
Wendy says
Super moist and yummy. Wouldn’t put choc chips on top next time. Made it hard to get out of the pan and messy. Will definitely make it again. Yum!
Wendy says
Changed my mind. My husband loved the topping and so do it…very tasty! A bit messy but worth doing. I used dark choc chips. Was excellent!
Danny says
This looks good except that here in Brazil we don’t have sour cream ! What could I use instead?!
Karly says
Unsweetened yogurt would also work well.
Kathy Gaye Hatton says
maybe plain yogurt
Emma Lynas says
I just made this bread except a vegan version of it. I replaced the egg for JUST Egg, the sour cream for non-dairy vanilla coconut yogurt and the butter for vegan butter. SUPER delicious, and easy to make. I was always afraid to make bread but this was super simple ! 10/10 recommend !
Karly says
Thanks for sharing!