Double Chocolate Banana Bread

Double Chocolate Banana Bread is the chocolate lovers version of the ultra moist banana bread. Chocolate chips and cocoa powder are key players in the best chocolate banana bread recipe.

Why we love this recipe

• satisfies deep chocolate cravings yet not not overly sweet
• includes all the nutrition benefits of bananas
• great for kids because it uses one bowl and doesn't require an electric mixer
• everyone loves chocolate

Double chocolate banana bread recipe ingredients

Visit the recipe card below for the FULL printable recipe

• unsalted butter - if you use salted butter, reduce the sea salt by half
• cane sugar - or preferred sugar
• overripe bananas - the blacker the bananas, the sweeter they'll be
• sour cream - or Greek yogurt
• whole wheat pastry flour - or whole wheat flour
• unbleached all purpose flour - I don't recommend bleached flour for baking
• chocolate chips - use dark chocolate or milk chocolate

How to make this recipe

Visit the recipe card below for the FULL printable recipe

1. cream together butter and sugar in a large bowl
2. add bananas and mash until creamy
3. add flour, cocoa powder, baking soda, and chocolate chips
4. stir to combine, transfer to baking pan, and bake

Recipe tips

1. overripe bananas - black bananas naturally add more moisture and sweetness to bread than unripened bananas. If your bananas aren't overripe, consider making my Bananas Foster dessert recipe.
2. substitute Greek yogurt for the sour cream
3. room temperature eggs promote even baking.
4. spoon the flour into measuring cup instead of scooping it in to prevent compacting it.
5. always sift baking soda to remove clumps
6. don't overmix the quick bread batter once flour has been added to the batter.
7. don't under/overbake - banana bread should register 200°F in the center when fully baked, or a toothpick should come out clean when inserted in the center.
8. store bread in an airtight container once it cools to prevent drying out.

Recipe FAQ

More BREAD RECIPES from Kitchen Girl

How to store chocolatey banana bread

Just like classic banana bread, storing chocolatey bread is equally important. Always allow bread to cool completely before storing because it helps prevent molding. Store banana bread in an airtight container or plastic wrap/bag at room temperature up to 3 days. Always refrigerate the bread in a humid climate.

Recommended Tools

• measuring cups
• measuring spoons
• large mixing bowl
• vegetable masher (or fork)
• silicone spatula or bowl scraper
• baking loaf pan (9 x 5)
• airtight container

More bread recipes

• Quick bread: Super Moist Banana Walnut Bread
• Quick bread: Blueberry Zucchini Bread
• Yeasted bread: French Bread
• Yeasted bread: Cranberry Walnut Bread

Double Chocolate Banana Bread

The chocolate lovers version of the ultra moist banana bread. Chocolate chips and cocoa powder are key players in the best chocolate banana bread recipe.

5 from 8 votes

Print Pin

Course: Bread, Dessert

Cuisine: American

Yield: 8 servings

Author: Traci - TheKitchenGirl.com

Ingredients

• ▢ 1/2 cup Unsalted Butter, softened
• ▢ 1/2 cup Cane Sugar
• ▢ 3 Overripe Bananas
• ▢ 2 Eggs
• ▢ 1/2 cup Sour Cream, or Greek Yogurt
• ▢ 1 tsp Vanilla
• ▢ 1/2 tsp Sea Salt
• ▢ 1 cup Unbleached All Purpose Flour
• ▢ 1 cup Whole Wheat Pastry Flour, or Whole Wheat Flour
• ▢ 1/2 cup Unsweetened Cocoa
• ▢ 1 tsp Baking Soda
• ▢ 1 cup Chocolate Chips

Equipment

• ▢
  measuring cups
• ▢
  measuring spoons
• ▢
  mixing bowl
• ▢
  vegetable masher (or fork)
• ▢
  silicone spatula
• ▢
  baking loaf pan (5" x 9" x 3")
• ▢
  cooking spray

Recipe Instructions

 

• Preheat oven to 350°F. Coat baking loaf pan with cooking spray.
• In a large mixing bowl, cream together BUTTER and SUGAR.
• Add BANANAS and mash.
• Add EGGS, SOUR CREAM, VANILLA, and SALT. Stir to combine.
• Add FLOUR, COCOA POWDER, BAKING SODA, and CHOCOLATE CHIPS.
• Stir just until no dry flour appears (don't over mix).
• Pour batter into loaf pan. Bake 60 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for about 10 minutes on a cooling rack.
• Remove banana bread from the pan and allow to cool another 20 minutes before serving. Note: Banana bread tends to fall apart when still warm.

Storage instructions

• Allow banana bread to cool completely. Store at room temperature in an airtight container (or refrigerate in humid climates) up to 5 days.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Nutrition

Serving: 4oz | Calories: 355kcal | Carbohydrates: 49g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 313mg | Potassium: 351mg | Fiber: 5g | Sugar: 19g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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