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.
Nanci says
Can I make this using shallow, round cake pans to make a layered cake? I’m a rookie cook and need to make a birthday cake for someone who loves chocolate and peanut butter.
Karly says
I haven’t tried this in cake pans so I’m unsure how many layers it would make and how long it would take to bake them. If you’re not comfortable with experimenting yourself, I’d recommend finding a different recipe. 🙂
Melanie says
I’ve made this is an 8×8 pan and baked for 30 minutes, it turned out great. It would work fine in a round pan too and cut in half to layer.
Taruna says
Is it okay to make this without butter? Will it be okay if I use coconut oil or vegetable oil instead? Butter breaks me out like crazy so I can’t handle it:(
Karly says
I haven’t tested this with anything but butter. I think the texture will be a bit different, and I’m not sure it would work. But if you do test, let us know!
Jessica Ward says
I’ve made this recipe with coconut oil! Worked great! Best of you use it while still semi solid vs melted
Julie says
I made this yesterday, oh my word! Lovely …
Jeanne Brodalski says
Made this awesome bread several times. Always a big hit! Tried it with 1/2 chocolate chips and 1/2 peanut butter chips, yummy!
Karly says
I bet peanut butter chips were a great addition!
Traci S. says
I am about to make this for the 1st time. Munson loves banana bread and my daughter is a chocoholic so this recipe is perfect. For me tho not so perfect since I am on weight weighters. I struggle with needing that chocolate taste and this would be wonderful. But this rexipe is 21 points, how can we make it healthier for me. Any thoughts
Karly says
No, sorry, I haven’t tried lightening this one up.
Joyce says
Just made two loaves with 1 to 1 gluten free flour and it tastes good. Had to use yogurt as I had no sour cream. My adult kids said it tastes like cake but they like it. Good to know it works as I am just starting our gluten free journey. Might tweak a bit to get it to rise a bit more. Thanks for the recipe.
Kim Po says
I made it using gluten-free all purpose baking flour. So very delicious!
Karly says
Awesome! Glad to hear it worked out with the gluten free flour.
Angela McElwain says
What kinda GF flour did you use, by the way?
Areej says
can we use buttermilk instead of sour cream?
Karly says
I’m not sure that would work as the texture is quite different between the two.
Cali says
It works but it’s not as fluffy. I did that this last time around. I will definitely use sour cream instead next time.
Cindy Soinski says
I followed the recipe exactly. Both loaves sunk in the middle. Any suggestions on how to prevent this?
Karly says
It sounds like the recipe wasn’t cooked all the way through or the batter was overmixed. Either can cause sinking. Hopefully they still tasted delicious! 🙂
Taryn says
Do you take it out of the pan to cool? Just made it!
Karly says
I cool it in the pan. 🙂
DIANA R HENZE says
The 9x5x3 size loaf pan was too small, it started to overflow the sides shortly after putting it in the oven and I had to scrape quite a bit off the top. I think next time I will use a Bundt pan.
Karly says
Sorry you had problems with this overflowing. I’m not sure why you had an issue since it worked fine in my pan of the same size. So strange!
Marge poling says
The recipe on my cell phone looks like it says 1 cup milk and then under that it says chocolate chips. After looking at the printout version, I saw it said 1 cup milk chocolate chips. That is confusing and could be why the above person had batter running out of her baking pan!
Karly says
Hi Marge! The recipe states 1 cup milk chocolate chips all on one line – my guess is that you have your screen or font size set larger than standard and that makes it take up two lines. Unfortunately, there is nothing I can do about individual screen sizes.
Mary LInda Graham says
Maybe her bananas were bigger.
Marge poling says
See my comment below. Did you think it meant 1 cup milk, instead of 1 cup milk chocolate chips?
Heather Raymond says
Loving this recipe!!! I made squares and baked for ~25 minutes, this time I’m substituting avocado for the butter, fingers crossed
holly heppner says
can you make this in a bundt pan?
Karly says
Yes, I’m sure you can, but you’ll want to keep an eye on it as I don’t know how long it will need to bake.
Jean Cykana says
Do you mean unsweetened cocoa powder?
Karly says
Yes, I use unsweetened cocoa powder.
Kristen says
I have read that if you use dutch processed cocoa powder vs. regular cocoa powder, it won’t sink in the middle. What kind of cocoa powder did you use, Karly? Does it make a difference in this recipe? Thanks!
Karly says
I’m not sure if that’s true or not. I used Hershey’s Special Dark here which is actually a blend of natural and Dutch cocoa powder.
Stacy says
I made this with a package of Hersey’s white chocolate pudding powder mix in place of the cocoa powder and butterscotch chips and my husband and I think it is simply amazing. Kudos for the versatile recipe.
Karly says
Oh, that’s an interesting change – I’ll have to play around with pudding in place of cocoa next time!
Ladydee says
I’m making this for the second time at this very moment! Delicious recipe, a hit last time I made it!! I have everything I need in my home and everyone raves about it! I followed the recipe to a “T” and it came perfect!