This post may contain affiliate links. Read disclosure policy
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:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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.
Erin says
I. Love. This. Recipe. I’ve made it three times now (once was a double batch), I use a bundt pan and love how it comes out! Every time I bring it to the office, my co workers go bananas! (Sorry…bad joke). I have been known to over buy bananas to let them go over ripe so I can make it!
Karly says
That’s so great to hear, Erin! 🙂
Kristin Cha says
I cannot have wheat, dairy or egg ( I breastfeed and my daughter is allergic) and my husband requested this..i made it work and it was soo delicious..i subbed coconut oil for the butter, used gluten free 1:1 flour, used a flax egg, used coconut yogurt instead of sour cream, and enjoy life chocolate chips and made a vegan caramel glaze for the top..it was Devine and my husband couldn’t even tell substitutions were made..i will.be making this again and again. Thank youm
Karly says
Wow! So glad it turned out with those substitutes…sounds great! 🙂
Crystal Acevedo says
Yes… my daughter and I have celiac and I used coconut flour/almond flour/and 1to1. A third each. And it was amazing. Cooking another as we speak… I’m so happy I found this… It makes me want to bake again… My new go to…. Thank you Karly….
Shelley says
This looks so good and I have some bananas that need to be used tonight! 🙂
How would you convert this to muffins?
Karly says
You’ll just want to watch the bake time. I’d keep an eye on them around the 20 minute mark.
Ingrid says
Love this recipe! Thank you for sharing. I mixed into the batter chopped walnuts, and some chocolate chips as well as topping it. It’s my 3rd time baking it my friends and family LOVE IT. Also I added a touch of baking powder :). Delicious!
Karly says
Glad you’re enjoying it! Walnuts sound like a great addition. 🙂
Suzanne says
Any adjustment for high altitude almost 7,000 feet?
Karly says
I don’t have any experience with baking at high altitudes, so I can’t help unfortunately.
Mikayla says
How long should I bake this for in a glass pan?
Karly says
I think it will cook a bit quicker, though I’m not certain. Just keep an eye on it and test with a toothpick or butter knife. 🙂
Lisa says
This looks amazing and I’d like to try it. Any ideas of how to adjust to high altitude?
Lacey says
I’m at 4900ft at I usually add an extra Tbsp or 2 of flour.
Heather says
Really nice recipe. After a couple of days, each slice is like a banana brownie. I baked mine in a metal pan that has a silver inside, dark outside. I put the temp at 335 and set to 75 minutes. Our oven gets super hot, so I probably could have put it at 325. Typically we bake banana bread at 325 for 60 minutes. Around 50 minutes I checked and the stick came out clean but I baked another 5 minutes because I wasn’t sure if the chocolate chip layer was cleaning the stick as I pulled it out. Not overcooked or burnt, very fudgy but not gooey. Mine also sunk a little bit but it’s because of the topping not because it was undercooked. My housemates (husband and mother) are not a huge fan of the layer of chocolate chips (they’re strange), so if I make it again, I’ll only use a half a cup. I used semi sweet chips instead of the milk chocolate. My mother would prefer walnuts. I thought of trying mini peanut butter chips on top. This recipe is such a great jumping off point for various mix-ins. Thanks for sharing!
Karly says
A banana brownie…yum! 🙂 Glad you enjoyed the recipe. Totally agree that peanut butter chips would be amazing here!
Sarah says
How can I get around the sour cream? I’ve come across a couple of cake recipes that call for it as well and it’s just not something I keep on hand. Any substitutions?
Karly says
Honestly, I think you could probably just leave it out entirely.
Donna says
Many times I’ve read that people have used applesauce in place of sour cream! Perhaps you could try that!
Leah Arthur says
Yogurt
Colette says
Can this be made with almond flour?
Karly says
Not without some serious adjustments. Almond flour doesn’t work as a 1:1 swap with wheat flour.
Renee says
I am in HEAVEN!!!!
But a real stupid question,
Has anyone worked out how many calories this has hahahaha???
Patti says
This sounds absolutely fabulous , but I just wondering , I have a confection oven , so I’m going to check it in sooner than later. Can’t wait to try it.
EM LARSON says
HI! You should add the word “FROM” as the 3rd to last word in your recipe! Sorry, once an editor, ALWAYS an editor!
Karly says
Thanks! Good catch!
Trisha says
Is there a alternative to using sour cream? My son can’t have dairy, I have non dairy butter and vegan chocolate chips I can use, but not what to use in place of the sour cream.
Karly says
I think I would try just leaving it out entirely. I’m not sure of any substitutes otherwise.
Rea Westley says
A teaspoon of vinegar will give the same moist effect.
Kayla Honeycutt says
Aboaultley hands down the best ever. I followed the directions to a T, minus one thing. Well maybe 2..I used semi sweet chips instead bc that is all I had. And i used 4 meduim frozen very ripe bananas. I baked in a glass bread pan set my timer for 70 min. It’s done to perfection. I didn’t even check it before pulling it out. In fact I didn’t check it once. My 10 yr old helped me make this we both agree we have to make it again. I woulsnt change one thing about this recipe
Karly says
So glad this was a hit for you!! <3