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.
Jessica says
I made this as 9 jumbo muffins. They turned out great. I baked it at 375 for 20 minutes, checked and the toothpick came out wet so left them in another couple minutes and they’re great. I used a nonstick metal muffin tin. Delicious with my peanut butter chips!
Cathleen Clark says
I just made this with nuts, not chocolate chips (because my we have a walnut tree and a bazillion nuts came this year), and I hope it turns out as delicious as with chocolate chips! 🙂
Gonzo says
I am truly sorry to hear that your husband judged you for eating this delicious-looking double chocolate banana bread. If you ever decide to leave him, my wife and I will welcome you into a throuple. Bring banana bread.
Karly says
I forwarded him your email and he’s not his best behavior for fear of my gathering up my banana bread and moving out. 🙂
Joyce says
This is absolutely delicious. I used yogurt since that’s what I had and dark chocolate. Yum!
Karly says
Yum!! Glad you enjoyed this one!
Elisa says
I’ve made this 3x so far and it came out perfect every time. I used a metal nonstick load pan and baked it 65 mins. It’s moist and delicious with right amt of banana (i use 3) and chocolate flavor. This will be a staple in my repitua! Thanks for the recipe!
Karly says
Glad you’re enjoying the recipe! 🙂
Janelle says
This recipe is delightful! I’ve made it two weeks in a row it is so good. I used gluten free flour and it turned out just fine. 60 min was the best cooking time for my dish/oven. The first time I made the recipe I used butter. But the second time I was out of butter so I used coconut oil. It worked great but I think I like the butter better. 🙂 just figured I’d let others know a substitute that works Incase they need it.
Karly says
Thanks for sharing, Janelle!
Kelly says
I made this today and saw the notes about the bread not cooking. I baked for 60 minutes at 375 degrees in a metal pan and it came out perfect. Really delicious!
Karly says
So glad it worked out well for you! 🙂
Sonali says
Hi. Tried the banana bread recipe. I did add the callebaut chocolate chips on top.
It turned out super moist and tasted yum. In love with it completely.
Karly says
Wonderful! Thanks for letting me know! 🙂
Sarah says
Turned out great. Very moist, rich chocolate and banana flavor, not too sweet. I used semi-sweet chocolate chips instead of milk chocolate, and I tossed them in a little cocoa power to keep them from sinking into the batter. Baked it in my Nordic Ware 6″x10″ aluminum loaf pan for an hour, rotating 180° after 30 minutes. This recipe is a keeper!
Karly says
Thanks for sharing, Sarah! 🙂
Pam Emmons says
Have made several times now an have never had a problem with sinking in at all. Run a deer hunting business and everyone loves this recipe. Thanks
Karly says
Glad to hear that, Pat!
Amber says
Made these as muffins baked for 22 minutes at 375F. I did not change anything in the recipe. They are amazing! Thank you!
Karly says
Wonderful! Thanks for sharing what worked for you!
Kristin Cha says
Is there anyway you can post or send me the nutrition info?
Karly says
You can copy the recipe into any of the free online nutrition calculators. 🙂
Reema says
I have made this recipe twice and it has gotten rave reviews! Great way to use ripe bananas. Also, I found that it freezes really well! Just slice it before putting it in the freezer and zap it in the microwave when ready to eat.
Anisha says
Hi, what can be used instead of sour cream? and also, just asking, there is no salt in this?
Karly says
You could use Greek yogurt. I use salted butter and don’t add additional salt, but you could.
Anisha says
Thank you 🙂
Muriel Austin says
I’m new to this so I apologize up front…i baked the banana bread this morning in a glass loaf pan for exactly 60 minutes, on the middle of the oven rack, no cookie sheet.
I checked at 50 mins with a toothpick and it was super mooshy, plus i don’t think i added enough choc. chips the first time so, i added more.
When the remaining 10 minutes was up, i let it cook on a pot holder for well over an hour.
My husband came home on break and all he did was moan at how good it is! Awesome recipe and i look forward to trying more?!
Karly says
Glad to hear you enjoyed it! 🙂