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Chocolate Banana Bread

This chocolate banana bread is moist and tender and CRAZY good! It has plenty of classic banana bread flavor, with the bonus of fudgy chocolate and chocolate chips. I use sour cream in this recipe, one of my favorite tricks for making baked goods extra soft and delicious.

This double chocolate banana bread has all the indulgence of a fudgy chocolate cake baked into a slice of soft, fluffy homemade banana bread. It took me a few tries to get the flavor how I wanted it. I either ended up with chocolate that was too subtle for my liking, or the bread was basically chocolate cake baked in a loaf pan (not exactly complaining). Finally, I arrived at the recipe I’m sharing today, and it’s worth the wait. This chocolate banana bread is soft and sweet from the bananas, rich and fudgy from the chocolate, and loaded with melty chocolate chips. The best combination! And it’s so easy to make.

Why This Chocolate Banana Bread Recipe Works

  • Made with butter. I always use butter in my banana bread recipes. Oil is fine to use, too, but I like the slightly denser texture and richer flavor that butter brings to the crumb.
  • Enriched with sour cream. Baking with sour cream lends extra moisture to the crumb and makes this chocolate banana bread rich but also fluffy. It’s my go-to ingredient for softer, more flavorful baked goods like my sour cream chocolate cake and coffee cake recipes.
  • Double the chocolate. Adding chocolate chips takes this chocolate banana bread over the top. You can certainly leave them out, but… why?!
  • Moist for days. Even days later, this chocolate banana bread tastes as amazing as the day you bake it. It’s delicious enjoyed warm, and it’s even denser and fudgier after it’s stored. Either way, it’s a win!

I can’t get enough when it comes to banana bread recipes. From chocolate chip banana bread to classic buttermilk banana bread and banana muffins, I have so many variations on the site! I love it so much that I even made banana bread brownies. We’re THAT obsessed around here.

Front view of a knife slicing into a loaf of chocolate banana bread on a cutting board.

Ingredients You’ll Need

I’ve made so many variations of banana bread over the years that I have my “formula” down. It comes down to a few key ingredients, which I cover here along with some notes and substitutions. Scroll down to the printable recipe card for the full list of ingredients and recipe details.

  • Butter – I know some recipes use vegetable oil (which you can technically use here, too), but when it comes to my banana bread, I’m a butter girl through and through. It makes this chocolate banana bread a little denser, with a richer flavor. Feel free to use salted or unsalted butter, and bring it to room temperature.
  • Brown Sugar – I like to use light brown sugar. Dark brown sugar also works, or you can use granulated sugar in a pinch.
  • Eggs and Vanilla – If you think of it, take the eggs out of the fridge so that they come to room temperature. You’ll also want to use real vanilla extract, not imitation.
  • Sour Cream – Nothing makes homemade baked goods softer or more flavorful than sour cream. It’s also a great way to add moisture. Greek yogurt makes a good substitute for sour cream if needed.
  • Baking Soda and Salt – Be sure to check the expiration dates on your baking soda. Leavening that’s expired leads to bread that won’t rise properly.
  • Cocoa Powder – You’ll want to use natural, unsweetened cocoa powder since we’re baking with baking soda. Dutch-processed cocoa won’t work in this recipe.
  • Bananas – Banana bread is always my excuse to use up a bunch of overripe bananas. They can be brown and spotty, as it adds to the sweetness of the bread. Mash up the bananas using a potato masher or fork.
  • Flour – All-purpose flour works best here. I haven’t made this recipe with another type of flour, yet.
  • Chocolate Chips – These can be semisweet, dark, or milk chocolate chips. You could also make this chocolate banana bread with chopped chocolate chunks.
Overhead view of chocolate banana bread batter topped with chocolate chips in a lined loaf pan.

How to Make Chocolate Banana Bread

Another beautiful thing about banana bread recipes is that they need just one bowl and very little hands-on time. This chocolate banana bread is no exception! Make the batter in a single bowl, then bake following the directions below. You’ll find the printable instructions in the recipe card after the post.

  • First, mix the wet ingredients. Cream the softened butter with the sugar until it’s light and fluffy. Then, add the eggs, vanilla, and sour cream before you mix in the baking soda, salt, and cocoa powder.
  • Add the remaining ingredients. Next, mix in the mashed bananas, followed by the flour, a little at a time until that’s just combined. Lastly, fold in the chocolate chips.
  • Bake. Transfer the banana bread batter to a greased and lined 9×5 loaf pan. Bake at 350ºF for about 1 hour, until a toothpick stuck into the middle of the loaf comes out clean or with a few moist crumbs.
  • Cool. Leave your chocolate banana bread to cool in the pan for 20 minutes before lifting it out and onto a wire rack.
Chocolate banana bread cut into slices on a cutting board.

Recipe Tips

  • Ripen bananas quickly. If you’re looking to ripen bananas quickly for this recipe, you can place them in a paper bag with another fruit, like apples, and leave the bag on the counter for a day or two.
  • Line the pan. I recommend lining your loaf pan with parchment paper before adding the bread batter. I like to place a strip of parchment along the bottom and up the short ends of the pan and give the whole thing a light coating with cooking spray. This way, I can simply lift the banana bread right out of the pan after baking. 
  • If you don’t have parchment paper, be sure to grease the bottom and sides of the loaf pan well with cooking spray, butter, or shortening. It keeps the banana bread from sticking.
  • Remove the banana bread from the pan. Similar to baking a bundt cake, remember to remove the chocolate banana bread from the pan after it’s cooled for 15-20 minutes. Leaving it in the pan for too long traps moisture and can make the bread soggy. Removing it also helps prevent the outside crust from drying out in the residual heat. 

What Else Can I Add to Banana Bread?

Banana bread recipes are super versatile. I added chocolate chips to mine to really play up the chocolatey flavor in this chocolate banana bread, BUT you can get creative with this recipe! Add in:

  • Nuts. Chopped pecans (or candied pecans), walnuts, almonds, or hazelnuts for crunch.
  • Candies. Add in chopped peanut butter cups, like I do in my peanut butter banana bread. Any chopped chocolate or small candies would also work in this recipe.
  • Different chips. Try adding white chocolate chips, butterscotch, or peanut butter chips.
  • Fruit. Add dried or fresh cherries, cranberries, or raspberries.
Front view of chocolate banana bread on a cutting board next to a butter knife.

How to Store

  • At room temperature. Store this chocolate banana bread airtight on the counter for up to 3 days.
  • Freeze. Like most banana bread recipes, this one freezes well. Allow the bread to cool completely and then wrap it in plastic wrap and place it in a large zip-top bag, or wrap it again in foil. Freeze it for 1-2 months and thaw at room temperature before serving.
Print
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Front view of chocolate banana bread on a cutting board next to a butter knife.

Chocolate Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Dessert

Description

This chocolate banana bread is extra soft and moist, with plenty of classic banana bread flavor plus fudgy chocolate and chocolate chips, for double the chocolate in each slice!


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsweetened cocoa powder
  • 3 ripe bananas, mashed
  • 1 1/2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short ends of the pan with parchment paper and coat again with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed for 2 minutes.
  3. Add in the eggs, vanilla, sour cream, baking soda, salt, and cocoa powder. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
  4. Mix in the bananas until incorporated.
  5. Turn the mixer to low and add in flour, mixing until just combined.
  6. Stir in the chocolate chips.
  7. Spread the batter into the prepared pan and top with extra chocolate chips if desired.
  8. Bake for 60 minutes, or until center is set and a toothpick comes out clean.
  9. Allow to cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

Notes

  • Store airtight for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 389
  • Sugar: 31.4 g
  • Sodium: 270.9 mg
  • Fat: 18.8 g
  • Carbohydrates: 53.2 g
  • Protein: 6.5 g
  • Cholesterol: 65.6 mg

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53 comments on “Chocolate Banana Bread”

  1. Hi Shelly… I’m from Malaysia, we have different type of banana’s & sizes. Your recipe calls for 3 ripe banana.. Can you give the measurement in cups or grams please. Tq

  2. This is delicious! I’ve made it several times and it’s my new go-to banana bread. If I make this in mini loaf tins, how long is the cook time? I would hate to over bake this wonderful bread.

  3. We love this recipe! I’ve made it twice and it’s been devoured both times. I’m wondering if you’ve ever tried freezing it? Do you think the texture would change when it is thawed?

    1. I don’t bake with almond flour, as I am allergic, but my understanding is that you can sub it with a 1:1 ratio abut since it doesn’t contain gluten you might end with a slightly flatter, denser result. Report back if you try it!

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