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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.
Melissa Franklin says
Is it necessary to use sour cream if you are not using the Hershey’s special dark cocoa?
Karly says
The sour cream is there to add moisture and richness. I do think you could leave it out but the bread will be a bit drier.
Stephanie says
Hi I made this and the hubby and I loved it! I used sugar-free cocoa and dark chocolate vs milk then added marshmalloes and broiled, will not add that again lol but was delish!! Just wondering if I store in fridge or room temperature? Thank you:) !!!
Karly says
Marshmallows sound like a fun addition! We store this at room temperature. 🙂
Chris says
Can I use butterscotch chips instead of chocolate?
Karly says
Should work fine, if you think the flavors will work well. 🙂
Sierra says
I followed the directions step for step and it ran over my loaf pan and it sunk in the middle and did not cook right.. 🙁 is it missing an ingredient?
Karly says
Hi Sierra! Sorry to hear this didn’t work out for you. There’s no missing ingredient in the recipe – are you sure your loaf pan was the right size?
Catherine Waddell says
How will this work if I make it tonight for something tomorrow? Will it stay overnight?
Karly says
It should last fine for a few days, if you wrap it tightly.
helen johnston says
I made this tonight for valentines and it turned out well. a little crumbly but very nice. I will definitely have to make this one again
Allison Brodsky says
Mine is in the oven now! I noticed you forgot to list when salt is added in the directions. Anyone who bakes certainly knows, but newbies might not.
Brenda says
Is the Nutrition Facts information for the whole loaf or per slice?
Karly says
It’s for 1 slice.
Jennifer says
I made muffins instead of bread so my kids could grab a d go easier. I followed the recipe to a “t” and they were perfect. Omg the flavor! I will be making these weekly. Thank you for a great recipe
Kirstin says
Could I change the flour to almond flour or coconut flour to make it lower carb?
Karly says
No, that won’t work at the same ratio. You’d have to make some major adjustments to the recipe.
Melanie says
Almond flour to regular flour is a 1:1 ratio. You’ll likely have to add more egg though, 1 more perhaps, as a binging agent.
Sara says
Ripe bananas or fresh ones?! I’m excited to make this!
Karly says
Over-ripe bananas. 🙂
Diana says
Would it be possible to omit the sour cream or what substitute I can use if I don’t have a sour cream?
Thank you
Karly says
I haven’t tried this without the sour cream. Greek yogurt would make a good sub.
Tara P says
i have subbed applesauce for the sour cream also.
Sarah says
I’ve just taken mine out f the oven. I had no sour cream, so I used 1/4 cup of coffee cream that I soured with 1 teas. of vinegar. (Milk soured with vinegar would also work.)
I’m sure it will be great!
Karly says
Hope you enjoyed!
Luanne says
Hi karly, that double chocolate banana bread is to die for. Im planning to bake this maybe next week. Im a newbie baker so im not sure if i can make the same as yours. But if you dont mind me asking is 375 degrees is for farenheit? Sorry just a newbie. And can i substitute wholewheat flour to all purpose flour? Will it make a difference? Thank u. Really love your baking tho.
Truly yours, luanne
Karly says
Hi Luanne!
You’ll want to bake this at 375 Fahrenheit. I haven’t made this with whole wheat flour, but if you’d like to try, I’d start with just half whole wheat and half all purpose. Hope that helps!
Luanne says
Thank you. I think ill try that. 🙂
Luanne says
Hi karly,
Done making it. The outcomes is good! Hahaha! I used whole wheat flour and it is still good, it is moist and soft and delicious! Thank you for sharing your recipe.
Karly says
So glad it turned out and you enjoyed it! 🙂
Judy Morrison says
Your basic instructions say to preheat oven to 350, but in a comment area you say to bake it at 375. Which is correct? I am making this in a few minutes but need clarification before I start. Thank you.
Karly says
It should be baked at 350.
Natalie says
Looks so good!
Gula Oem says
Yes…these chocolate banana bread look delicious and it make me drool
Nanci says
Hi Karly!
I made a birthday cake over the weekend (my first one ever, Lol!) using the recipe. I was able to fill two round cake pans with it and I just used a traditional chocolate cake mix for the third one. Since my boyfriend likes Reese’s cups, I mixed in a half cup of Reese’s chips and a half cup of chocolate chips. I also spread peanut butter between the layers and used a cream cheese frosting. The cake ended up being huge, but delicious! I baked the banana bread pans for about 40-44 mins.
Thanks again for the recipe!!!
Karly says
Yay! I’m so glad it turned out well for you. Sounds like a delicious cake!!