Go Back
–+ servings
Chocolate Banana Bread

Chocolate Banana Bread

JC Phelps
This Chocolate Banana Bread is rich, moist, and packed with cocoa and chocolate chips, making it the perfect treat for breakfast or dessert!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 475 kcal

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

Calories: 475kcalCarbohydrates: 75gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 62mgSodium: 170mgPotassium: 481mgFiber: 6gSugar: 43gVitamin A: 410IUVitamin C: 4mgCalcium: 91mgIron: 3mg
Keyword Chocolate Banana Bread
Tried this recipe?Let us know how it was!