Chocolate Banana Bread

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!

Course Bread, quick bread

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 392kcal

Author Sam Merritt

Equipment

Ingredients

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

Instructions

Arrange oven rack to center of oven and preheat oven to 350F (175C) and grease a 9x5 bread pan with baking spray or grease and flour (tap out excess flour). Set aside.
In a large mixing bowl, combine mashed bananas, oil, sugars and sour cream and stir until well-combined.
1 ½ cups mashed, ½ cup avocado, canola or vegetable oil, ½ cup granulated sugar, ½ cup light brown sugar, ⅔ cup full-fat sour cream
Add eggs and vanilla extract and stir well.
2 large eggs, 2 teaspoons vanilla extract
In a separate, medium-sized bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well-combined.
2 cups all-purpose flour, ½ cup natural unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
Add flour mixture to banana mixture and stir gently by hand until ingredients are about 50% combined. Add chocolate chips and continue to stir until ingredients are completely combined (don’t over-mix).
1 ½ cups semisweet chocolate chips
Pour batter into prepared bread pan and scatter additional chocolate chips over the surface, if desired.
Transfer to center rack of 350F (175C) oven and bake for 65-75 minutes or until top of cake springs back when touched or a wooden skewer inserted into the center of the bread comes out clean or with a few moist crumbs (no wet batter).
Allow to cool in pan for 10-15 minutes, then carefully (pan will still be hot!) turn out onto a cooling rack to cool completely before slicing and serving. Enjoy!

Video

Notes

Sour Cream

May substitute full-fat plain Greek yogurt instead.

Storing

Store covered with foil or in an airtight container at room temperature for up to 3 days. Chocolate banana bread will keep longer in the refrigerator (up to 1 week) but note that the refrigerator tends to dry out the bread. You may also tightly wrap and freeze for up to 3 months.

Nutrition