Chocolate Banana Bread is a soft, banana bread recipe that is the perfect balance of banana and chocolate. Loaded with chocolate chips, this is CRAZY good!!
So yep, here we are today with another banana bread recipe!! I just can’t get enough! I have so many variations already on the site, like my favorite Chocolate Chip Banana Bread, my Toasted Coconut Banana Bread, and most recently my Banana Muffins!
Chocolate Banana Bread is the perfect combination of chocolate and banana. The balance between the two flavors in my recipe is outstanding! It took me a few tries to get it quite right, because I either ended up with bread that tasted just like chocolate cake (not that that’s bad) OR a barely there chocolate flavor with too much banana. BUT I was able to find the perfect balance in this recipe that I am sharing today! Essentially it’s a DOUBLE Chocolate Banana Bread because I did add some chocolate chips…because why not?!
This banana bread is soft and tender, while still being slightly dense and CRAZY moist! I used sour cream in this recipe, which is one of my favorite tricks to make mine extra delicious!
I have a formula down when it comes to making banana bread, and it has served me well. Today’s recipe is no different.
- I always use butter for favor and texture. Oil is also fine in banana bread, but I like the slightly denser texture that butter gives the bread.
- Sour cream! So using sour cream gives extra moisture but also bakes very well, making the banana bread rich but also fluffy!
- I use sliced bananas, which is my special trick, but in this recipe, I mashed them This is because the slices of bananas, while delicious, would leave white “lumps” in the bread, and in contrast to the dark color of this chocolate version it isn’t an entirely appetizing look.
- Adding extra chocolate chips really makes this next level. You can certainly omit them, but then we can’t be friends.
How To Store…
Of course this banana bread is MAJOR when it’s warm, but it’s also equally delicious the next day! When it sits overnight this chocolate banana bread gets a little denser and more fudgy. It is seriously as amazing the next day as it is the day you bake it, and I don’t feel that way about a lot of baked treats!
Can You Freeze This Chocolate Banana Bread?
Yes, absolutely! Allow the bread to cool completely and then wrap it in plastic wrap, and place it in a large zip-top bag, or wrap again in foil. It will be fine in the freezer for 1-2 months like this. When you’re ready to enjoy, let it thaw out completely and enjoy!
What Else Can You Add?
I added chocolate chips to mine to really amp up the chocolate flavor, BUT you can get creative with this recipe! Add in:
- Chopped Peanut Butter Cups
- White Chips
- Candied Pecans
- Chopped Oreos
Like this recipe? Try these:Print
Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Bread
- Method: Baking
- Cuisine: Dessert
This Chocolate Banana Bread is the perfect balance of chocolate and bananas. A guaranteed favorite!
- 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
- 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.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugar together on medium speed for 2 minutes.
- 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.
- Mix in the bananas until incorporated.
- Turn the mixer to low and add in flour, mixing until just combined.
- Stir in the chocolate chips.
- Spread the batter into the prepared pan and top with extra chocolate chips if desired.
- Bake for 60 minutes, or until center is set and a toothpick comes out clean.
- Allow to cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Store airtight for up to 3 days.
- 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
Keywords: banana bread, cookies and cups, chocolate banana bread, cocoa powder, chocolate chips, easy banana bread
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51 comments on “Chocolate Banana Bread”
Hello. I live in Germany. Your recipes are delicious. Could you convert a recipe from a cup to grams? Please:)
Hi! I have a chart here on the blog that you can print out and reference.. here’s the link: https://cookiesandcups.com/cups-grams-conversion-chart/
Hi can I substitute do it cream with Greek yogurt
Just saw this and will be making this afternoon……..stay tune!!
Ooo, I’ve never made or even tried chocolate banana bread! This is a must try, pinned!
I love your recipes but more I love your comments … they always make me laugh. (” then we can’t be friends” and Get your Fat Pants On !!) Yes I’m easily entertained!!!! Thanks
HAHA! Love it!
Hi Shelly! Can I use a cupcake pan instead of a loaf pan? If so does the temp and time stay the same?
Yes, you can! I actually made a muffin version of this bread here: I didn’t add chocolate chips when I remade the recipe, but you absolutely can! https://cookiesandcups.com/banana-muffins-recipe/
The bread is delicious! My whole family loved it! Will definitely be making this again.
Still waiting for an update on how much cocoa should be used.
Hi Carole, the recipe was updated yesterday 🙂
Sounds delish. I’m going to make it. I was also wondering if the “1/4 unsweetened coco powder” was supposed to say cup?
ahh yes! I’ll update!
Sounds Delish! Is the cocoa 1/4 cup?