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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.
Carey Brunk says
I’ve made this twice now and it is delicious! More like cake than bread, but that’s not a bad thing. 🙂 Quick question: How well will this freeze? I’m dieting and my husband has had a bad cold and really can’t taste anything right now, so it is wasted on us. I’d like to use up a few over-ripe bananas, though, and freeze this if possible.
Thanks!
Karly says
I haven’t tried freezing this, but I imagine it would freeze like any other banana bread recipe. 🙂
Sulika Bailey says
Made this yesterday and it was delicious! Super easy to make the only thing you need is a glass of cold milk on the side! So good!
Karin says
Made jumbo muffins with this recipe. They were perfect! Baked for 30 minutes. They looked like they came from a bakery!
Jamie Welch says
This looks amazing and I will definitely be trying this soon! I wanted to see if you had any nutritional information on this to calculate weight watcher points/ keep track of sugars, etc. Please let me know! Thank you!
Karly says
Hi Jamie,
I’m in the process of adding that information, but in the meantime, you’r welcome to add any of the recipes to one of the many online free calculators.
Alicia says
I have made this before and it’s delicious. Just wondering if it would work the same in 24 mini muffins? And what would be the difference in cooking time? Thanks!
Karly says
I haven’t baked this as muffins, but I’d start checking them around 15 minutes to check for doneness.
Ilka says
I just made them in muffin pan 20 mins at 350 and they were perfect. I didn’t have sour cream this time so I substituted yougert and it came out just as yummy. My dad brings me all his ripe bananas now so I can make this recipe for him. Haha so good people are beginning me for it.
Corey says
70 minutes baking is 30 minutes too long! At least in my electric oven. The tester came out clean at 40 minutes, so be careful you don’t over bake it!
Karly says
Oh, I can’t imagine this being done in just 40 minutes. Are you sure you had your oven set to the correct temperature and that it doesn’t run too hot?
Teresa says
This by far is the best banana bread I have ever tasted. I bake often, some sinking is normal. Realistically, I don’t care how it looks. It’s sooooooo yummy. Thank you for posting. I followed the recipe as is.
Karly says
So glad to hear that! 🙂
Dionysia Moraitou says
Hi, this is the second time baking it in the last 2 days, lol. And both times the cake sunk. Even the cake is tasty, it looks still raw. I bake it for the time given. Can you please help? My hubby and kids love chocolate banana bread and it’s so easy.
Thanks
Karly says
Sorry it’s not baking through for you! It sounds like it just needs more time in the oven. Leave it in until a tester comes out clean. Hope that helps! 🙂
Heather says
I made this bread and it was delicious. Thanks for sharing!
Karly says
Glad to hear that!
Linlee says
I followed the directions exactly as written and after an hour and 10 minutes I go to pull it from the oven and see that a bunch of it rose and spilled over the edges and is all over the bottom of my nice and new, clean oven. The remaining batter in the pan is still pure liquid, never solidifying or rising again. Such a disaster. I don’t know how this isn’t happening to anyone else if I followed exactly what was written.
Gail says
I always place my loaf pan on a cookie sheet to bake so it catches any spills that may occur. I also use 4 mini loaf pans instead of a standard one. I bake at 350F for 35-40 min.
Karly says
Thanks for sharing, Gail!
Bethany says
Double the chocolate is always a good thing! Yum!
Sheryl Weissert says
Made this yesterday and it came out overly done…I would test for doneness (if I make this again) at 50 min. After cooling, I tightly wrapped it and placed it in the fridge. Today it seemed more moist but I am still disappointed !
Karly says
Not sure why it would have come out overdone. It seems like 70 minutes and more is pretty standard. Did you set your oven correctly or have you checked it to be sure it doesn’t run hot?
Tiffany says
Just make these just now, tried and it taste like chocolate cake than banana bread. there’s no banana taste at all. Follow the recipe already.. maybe reduce the cocoa powder or add more banana will try again. anyway my bread no sank, I use 150 degree and 40min.
Colleen says
Any suggestions on how I might bake this in my InstantPot?
It looks amazing! Thanks!
Karly says
No, sorry, I don’t have any experience with this one.
Megan says
I made this tonight. 1 loaf for my husband and another for my father in law. Turned out perfect! Thank you so much for the recipe!
Karly says
So glad to hear that! 🙂