Hey, y’all! There’s nothing better than a slice of chocolate banana bread when you want a sweet, chocolatey treat with just the right amount of banana flavor. This recipe combines ripe bananas, rich cocoa powder, and melty chocolate chips into a perfectly moist loaf that’s easy to whip up.
Chocolate Banana Bread
Whether it’s for breakfast, dessert, or an afternoon snack, this chocolate banana bread is sure to become a family favorite.
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Chocolate Banana Bread Ingredients
With just a handful of pantry staples like flour, cocoa powder, and sugar, plus a few ripe bananas, you’ll have everything you need for this recipe. It’s a great way to use up overripe bananas while creating a chocolatey treat everyone will love. The addition of sour cream keeps the loaf extra tender and flavorful!
- 4 ripe bananas, mashed
- ½ c. dark brown sugar
- ½ c. white sugar
- ½ c. unsalted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- ¼ c. sour cream
- 1 c. all-purpose flour
- ½ c. cocoa powder
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. chocolate chips, divided
How to Make Chocolate Banana Bread
Making Chocolate Banana Bread is as simple as mashing, mixing, and baking. You’ll combine your wet ingredients with the dry, fold in chocolate chips, and bake until the loaf is perfectly soft and fudgy. It’s a low-effort recipe with delicious results every time.
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas with a fork or potato masher.
- Add the brown sugar and white sugar; whisk until combined.
- Mix in the softened butter, eggs, vanilla, and sour cream, whisking until smooth.
- Add the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet with a rubber spatula until no flour streaks remain.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle with extra chocolate chips, if desired.
- Bake for 55–60 minutes, or until a toothpick inserted comes out with slightly moist crumbs.
- Let the loaf cool completely, then remove from the pan, slice, and serve. Enjoy!
Pro Tips For Making This Recipe
- The riper the bananas, the better! Look for bananas with lots of brown spots—they’re sweeter and add extra moisture to the bread.
- Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the bread dense instead of soft and tender.
- When folding in the dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a tougher loaf.
- Use a toothpick to check the loaf — it should come out with slightly moist crumbs, not wet batter. This ensures the bread stays fudgy and moist.
- Allow the bread to cool fully before slicing. This helps it hold its shape and makes it easier to cut into clean slices.
- Wrap leftover slices in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze slices individually and reheat as needed.
Frequently Asked Questions
You can use plain Greek yogurt or regular yogurt as a substitute for sour cream. Both will keep the bread moist and tender.
Insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs (not wet batter), the bread is ready.
Store the loaf in an airtight container or wrap it tightly in plastic wrap. For longer storage, freeze individual slices.
Wrap the bread in plastic wrap or foil and keep it at room temperature for up to 3 days. To freeze, slice the bread, wrap slices individually, and store in a freezer-safe bag for up to 3 months.
Other Banana Bread Recipes You'll Love
Chocolate Banana Bread
This Chocolate Banana Bread is a chocolate lover’s dream — soft, moist, and packed with banana flavor and melty chocolate chips. Whether you’re serving it fresh out of the oven or enjoying a slice the next day, it’s the perfect treat to satisfy your sweet tooth.
Chocolate Banana Bread
Ingredients
- 4 ripe bananas mashed
- ½ c. dark brown sugar
- ½ c. white sugar
- ½ c. unsalted butter softened
- 2 eggs
- 1 tsp. vanilla extract
- ¼ c. sour cream
- 1 c. all-purpose flour
- ½ c. cocoa powder
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. chocolate chips divided
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas with a fork or potato masher.
- Add the brown sugar and white sugar; whisk until combined.
- Mix in the softened butter, eggs, vanilla, and sour cream, whisking until smooth.
- Add the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet with a rubber spatula until no flour streaks remain.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle with extra chocolate chips, if desired.
- Bake for 55–60 minutes, or until a toothpick inserted comes out with slightly moist crumbs.
- Let the loaf cool completely, then remove from the pan, slice, and serve. Enjoy!
Notes
- The riper the bananas, the better! Look for bananas with lots of brown spots—they’re sweeter and add extra moisture to the bread.
- Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the bread dense instead of soft and tender.
- When folding in the dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a tougher loaf.
- Use a toothpick to check the loaf — it should come out with slightly moist crumbs, not wet batter. This ensures the bread stays fudgy and moist.
- Allow the bread to cool fully before slicing. This helps it hold its shape and makes it easier to cut into clean slices.
- Wrap leftover slices in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze slices individually and reheat as needed.
Nutrition
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My best,
JC
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