Chocolate Banana Bread

Name: Chocolate Banana Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 ½ cups mashed (over-ripe bananas (this is typically 3 large or 4 small bananas for me) (395g)); ½ cup canola or vegetable oil; ½ cup granulated sugar ((100g)); ½ cup light brown sugar (firmly packed (100g)); ⅔ cup full-fat sour cream ((150g)); 2 large eggs (lightly beaten, room temperature preferred); 2 teaspoons vanilla extract; 2 cups all-purpose flour ((250g)); ½ cup natural unsweetened cocoa powder ((50g)); 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¾ teaspoon table salt; 1 ½ cups semisweet chocolate chips (plus additional for sprinkling on top, if desired (170g))

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Chocolate Banana Bread is the darker, richer cousin to classic banana bread. My version is supremely moist and tender, and it takes just 20 minutes to prepare. Recipe includes a how-to video!

overhead view of a chocolate banana bread studded with chocolate chips in a metal loaf pan

Rich & Flavorful Chocolate Banana Bread

There’s banana bread, and then there’s this chocolate banana bread. The darker, richer cousin to the classic, my chocolate version is loaded with rich chocolate banana flavor and studded with copious cupfuls of chocolate chips. Perhaps a bit too indulgent for breakfast and too tame for dessert, this bread makes for a wonderful snack (although I honestly love it anytime!).

This recipe is a cross between my popular banana bread and my double chocolate muffins. It’s super moist, intensely flavorful, and ultra chocolatey. The crumb is very soft and tender (much like my banana cake), and it beautifully contrasts the rich flavors from the bananas and chocolate. It’s a stunner!

Why You Should Try It:

Comes together quickly in just 20 minutes (though you’ll need a tad more patience for it to bake).
Easy to make with no fancy techniques or tools (and no mixer needed!).
Makes a super moist bread, thanks to overripe bananas and sour cream.
It can be sliced, wrapped, and frozen for grab-and-go snacking.

What You Need

overhead view of ingredients including ripe bananas, oil, sour cream, cocoa powder, and more

These key ingredients give this bread its rich flavor and perfectly moist crumb:

Ripe bananas. The browner the better! The more ripe your bananas are, the more flavorful your banana bread will be.
Sour cream. This adds moisture and richness. Plain, full-fat Greek yogurt could be substituted here.
Brown sugar. A combination of light brown and granulated sugar lends flavor and moisture. I don’t recommend using dark brown sugar, as it could make the bread too rich or too heavy.
Cocoa powder. I use natural cocoa powder, but Dutch process could be substituted.

SAM’S TIP: Toasted pecans or walnuts would taste amazing in this chocolate banana bread! I’d recommend using a smidge less chocolate chips if you do add them, though.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make It

collage of four photos showing chocolate batter being prepared and baked in a loaf pan

Combine the mashed bananas, sugars, oil, and sour cream until well combined, then stir in the eggs and vanilla.
Combine the dry ingredients in a separate bowl, then add them to the wet ingredients, pausing when everything is about halfway combined.
Add your chocolate chips, then continue gently stirring until everything is incorporated.
Pour your batter into a greased and floured loaf pan and top with additional chocolate chips if desired. Bake for 65-75 minutes, let cool, and enjoy!

SAM’S TIP: If you’d like to nudge your chocolate banana bread a little further into dessert territory, you can drizzle it with chocolate ganache. A half batch would be more than enough for this loaf!

chocolate loaf bread with two slices that have been cut

Frequently Asked Questions

Why is my banana bread not moist enough?

This banana bread is SUPER moist, so if yours isn’t, something definitely went awry. Overmixing the batter can result in a dense, dry loaf. Be gentle with your batter as you would with any quick bread, banana muffins or, pancakes and don’t use an electric mixer.

Overbaking can also cause this, so be sure to remove your bread from the oven when a skewer inserted in the center comes out with a few moist crumbs; a completely clean skewer can indicate an overbaked loaf.

Can this recipe be made in a muffin tin?

Yes! They’ll likely need to bake for about 20-25 minutes.

Can I use Dutch process cocoa?

Dutch Process cocoa powder should work just fine, but it will give your banana bread a more intense chocolate flavor and darker color.

head-on view of slices of chocolate chip studded chocolate loaf bread stacked on top of each other

Banana recipes are quite a hit around here, so I really think you’re going to like this one 😊

Enjoy!

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook