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This Chocolate Banana Bread takes a classic recipe and amplifies it. Made with pantry staple ingredients, this loaf is moist and tender, infused with cocoa and chocolate chips.
I think we all know and love banana bread, it’s a classic recipe. I wanted to kick it up a notch and make it even more decadent with this chocolate version! Moist, tender banana bread infused with cocoa and chocolate chips to make one rich and delicious chocolate loaf.
Made with pantry staple ingredients, this chocolate banana bread is simple to whip up! I don’t know about you, but a slice of banana bread is my go-to when I’m craving something sweet. There’s just something about it that’s so comforting to me. My recipe includes tips, tricks and additions to make this the easiest, most delicious banana bread you’ve ever made!
Chocolate Banana bread REcipe
One of my favorites! It’s always so moist (thanks to the sour cream) and this chocolate version is such a treat. It’s super simple to make and a great way to use up your overripe bananas! The end result is a decadent, chocolatey banana loaf that you can enjoy anytime!
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Bananas – Of course, they’re the star! We want large, very ripe bananas.
- Butter – I used unsalted, melted.
- Sour Cream – Substitute greek yogurt.
- Eggs – Large.
- Vanilla Extract – Important for flavor!
- Sugar – We need BOTH brown sugar, packed and regular granulated.
- Flour – Trusty all-purpose!
- Cocoa Powder – For that deep chocolate flavor.
- Chocolate Chips – I used semi sweet, feel free to use your preference!
- Baking Powder
- Baking Soda
- Salt
How to make chocolate banana bread
- Preheat Oven: Preheat the oven to 325F and grease a 9×5″ loaf tin.
- Mix “Wet” Ingredients: Mash the bananas, leaving some chunks, in a large mixing bowl. Add the butter, sour cream, eggs, vanilla, brown sugar, and granulated sugar. Beat until well combined and smooth.
- Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl. Add the flour mixture to the wet ingredients, and blend just until you can no longer see the dry ingredients.
- Bake: Fold in the chocolate chips and pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 45 minutes – 1 hour, or until an inserted toothpick comes out with no batter. Keep in mind it may come out with some chocolate from a chocolate chip.
- Cool & Serve: Let the loaf cool in the pan for 5-10 minutes before transferring to a cooling rack. Serve.
Some tips & tricks
I want this to be as simple as possible, especially for first time bakers. Here are some tips and tricks to help you create the best banana bread ever!
- When mashing up the bananas, let them stay just a lil chunky. You’ll find out why when you bite into it later.
- Add a variety of different types of chocolate chips to make your banana bread even more delicious!
- Don’t over-mix! You want to keep it just mixed enough that everything is incorporated. This will give you that perfect texture.
- Grease your loaf pan a little extra so you can remove the banana bread easily! And use a cooling rack to stop the outside of your loaf from getting too crispy.
The perfect bananas
To make the perfect banana bread we want super ripe bananas – the more brown, the better! Sometimes it can be a pain having to wait, especially when you want banana bread RIGHT NOW. Here are a few tips on how to speed up the ripening process:
- BAKE THEM: Place the bananas on a baking sheet and bake them at 250 F for about 10-20 minutes (This will depend on how ripe your bananas are to start out with)
- *Make sure to keep an eye on them and adjust the time as you see fit.
- THE PAPER BAG METHOD: If you are more patient than I am and can wait an extra day, place your bananas in a paper bag and fold the top to seal off the outside air. This leaves them in a bag full of their own Ethylene (which is what causes them to ripen) – SCIENCE! You can also add either an apple, fig, or pear to the bag to speed up the process.
What else can I add to my banana bread?
I love adding nuts to my banana bread, just to give it a little extra texture and crunch! Chopped pecans or walnuts are my personal preference, but you can add any type of nut you like! Another option would be to add some dried fruits like raisins or cranberries, shredded zucchini or even shredded coconut would make fantastic additions!
Leftovers
You can either wrap your chocolate banana bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week!
Heating your banana bread
I like to microwave my slices of banana bread for about 20-30 seconds to let it get a little soft, especially if it’s been in the fridge! Top it with some butter and you’re golden!!
Freezing banana bread
I love banana bread, for many reasons, one of them being you can FREEZE IT! Make this ahead of time and either freeze it whole, or in individual slices for quick and easy snacks!
Wrap the loaf or the individual slices with plastic wrap, even if they’re being stored in an airtight container. Banana bread tends to release moisture, therefore causing freezer-burn, which is why the plastic wrap is so important! Let it thaw completely at room temperature before freezing.
Your chocolate banana bread will last in the freezer for 3 to 4 months!
Did you like this baking recipe? Try these!
- Blueberry Buckle
- Starbucks Copycat Lemon Loaf
- The Best Chocolate Cake
- Carrot Cake
- Pumpkin Bread
- Chocolate Zucchini Bread
- Coconut Cake with Coconut Cream Cheese Frosting
- Blueberry Coffee Cake
- Zucchini Bread
- Quick Cinnamon Bread (No Yeast)
Chocolate Banana Bread
Equipment
Ingredients
- 3 large bananas very ripe
- 1/2 cup butter unsalted, melted
- 1/2 cup sour cream
- 2 eggs
- 2 teaspoon vanilla extract
- 1/2 cup brown sugar packed
- 1/2 cup sugar granulated
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips semi sweet
Instructions
- Preheat Oven: Preheat the oven to 325F and grease a 9×5" loaf tin.
- Mix "Wet" Ingredients: Mash the bananas, leaving some chunks, in a large mixing bowl. Add the butter, sour cream, eggs, vanilla, brown sugar, and granulated sugar. Beat until well combined and smooth.
- Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl. Add the flour mixture to the wet ingredients, and blend just until you can no longer see the dry ingredients.
- Bake: Fold in the chocolate chips and pour the batter into the prepared loaf pan. Transfer the loaf pan to the oven and bake for 45 minutes – 1 hour, or until an inserted toothpick comes out with no batter. Keep in mind it may come out with some chocolate from a chocolate chip.
- Cool & Serve: Let the loaf cool in the pan for 5-10 minutes before transferring to a cooling rack. Serve.
Tips & Notes:
- You can either wrap your chocolate banana bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week!
