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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.
sheri says
I’m going to make tomorrow. Looks amazing.
Becky says
After you mashed the bananas, can you give a rough estimate of how much it was? 1 cup? I tend to only find huge bananas at the store.
I know this will be a hit as all my friends and coworkers LOVE when I make your brownie recipe.
Karly says
3 medium bananas tend to be about 1 cup. 🙂
Patty K. Akes says
This cake sounds delicious. I am surprised that you feed your family cake for breakfast, but to each their own. Very nicely done.
Karly says
Banana bread, as a special treat, makes a great breakfast. 🙂
April says
Umm yessss! I have bananas and chocolate chips but no special dark chocolate! Going to make a run to the store to get it!
Heather says
So bummed. Didn’t work at all. Overflowed the dish and the inside never cooked through though the edges were burned.
Karly says
Sorry to hear that, Heather. Are you sure you were using the correct size loaf pan? I’ve never had an issue with this one overflowing.
Heather says
yup – even measured it to be sure
Karly says
I’m sorry – I wish I had the answer for you. So many people have baked this and not had an issue with overflow. I have no idea what could have caused that unless maybe your bananas were just humongous? So strange.
Kathy @ Beyond the Chicken Coop says
I’m with ya…..total breakfast food! We love banana bread in our house and we always seem to have a few bananas that are that perfect banana bread stage. This chocolaty version looks delicious!
Nisha @ Honey, What's Cooking says
Looks heavenly. Sour Cream in banana bread is just insanely good. ANd butter always helps.
Bethany says
I’m trying this recipe tomorrow but I’m curious how’d you get the chocolate chips so perfect without them melting ? My sister said she tried this recipe and it was delicious but the chocolate chips burned and she had to cut them off.
Karly says
I didn’t do anything special to them. I wonder if maybe her rack was too close to the top of the oven? I use the middle rack and the chips came out just like shown. 🙂
Bethany says
Ok thanks I’ll do that
Elaine Hibbs says
Hi Karly, I made this and baked it 70 minutes and it was muddy/gooey looking. Are you sure that one cup of flour is correct? My batter looked lovely me it need at least another cup of flour.
Elaine Gibbs says
Should read:
My batter looked like it needed another cup of flour!
Karly says
Yep, one cup of flour is correct. Unless your bananas were absolutely huge, the ratios should be fine. It may have just needed to bake a few minutes longer. You’ll want to bake until a tester comes out clean – this takes about 60-70 minutes for me, but some ovens run a little hotter/cooler, so you’ll want to keep an eye on it.
Meagan says
MIne did the same. I cooked for 80 minutes, the toothpick came out clean. I took it out of the oven, left the kitchen for about 5 minutes, and the cake sunk in the middle. Thought, oh well, still can eat it. I waited three hours, cut the cake, and it was like cake about half way through, and then was raw. oh well!! Not sure what I did.
Renee says
Mine fell in the middle!!! I don’t know what happened. ???
Karly says
Sounds like it wasn’t baked through. Every oven is different and some take a bit longer than others. You really have to use a tester to be sure it’s done. Give it another try and let it cook a bit longer. 🙂 Hope that helps!
Doc Loesch says
Looks like Cake to me not bread.
Karly says
Quick breads (breads that are not leavened with yeast) tend to be very similar to cake.
Zig says
CAKE……CAKE……CAKE!!!!!!
Stacey @ The Sugar Coated Cottage says
Husbands just don’t understand ;-), I wait till mine leaves for work, lol . I can see why you ate this for breakfast, I would eat this all day long! It looks amazing and that little snap of the chocolate chips just seals the deal. Take care.
Devon says
Can you make these as muffins instead?
Doc Loesch says
Yep they would be cupcakes since it is Cake.
Karly says
You could, but I haven’t done it myself so I don’t know how long they’ll take.
Heather says
I my oven now! Except I put it in 8×8 glass. So excited to eat it!:
Heather says
Delicious! I’ve already eaten two slices. I can’t wait to try other recipes!
Karly says
So glad to hear that, Heather! Thank you! 🙂
Renee says
This looks SOOOOO decadently devine. My husband was DROOLING when I showed him the video. I just went and bought the few ingredients I didn’t have and am making it tonight.
How did you get it to come out of the pan so nicely to slice it?
THANKS!!
Karly says
I just liberally spray the loaf pan with cooking spray, bake, and then let cool completely. Run a knife around the edge and flip it over. It should pop right out for you. 🙂