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
- 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
- cream together butter and sugar in a large bowl
- add bananas and mash until creamy
- add flour, cocoa powder, baking soda, and chocolate chips
- stir to combine, transfer to baking pan, and bake
Recipe tips
- 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.
- substitute Greek yogurt for the sour cream
- room temperature eggs promote even baking.
- spoon the flour into measuring cup instead of scooping it in to prevent compacting it.
- always sift baking soda to remove clumps
- don't overmix the quick bread batter once flour has been added to the batter.
- 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.
- store bread in an airtight container once it cools to prevent drying out.
Recipe FAQ
How many bananas are in a cup?
6 bananas = 2 cups mashed
3 bananas = 1 cup mashed
2 bananas = 2/3 cup mashed
1 banana = 1/3 cup mashed
Can I use black bananas for banana bread?
Yes, black bananas can be used for banana bread as long as they aren't moldy. They're also sweeter than yellow bananas which is great for a recipe that uses much less refined sugar than a classic banana bread, such as this recipe
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.
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Prep: 10 minutes
Cook: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 servings
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
- vegetable masher (or fork)
- silicone spatula
- baking loaf pan (5" x 9" x 3")
- cooking spray
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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Michelle says
This was such a delicious twist on banana bread with the addition of the chocolate chips! My kids loved it.
So glad you loved it like we do 🙂 Thanks so much!
Jeffrey says
Whoah KG! This chocolate banana bread really IS for chocolate lovers. I couldn't keep my hands off until there was none left. Insane how easy and delicious this is...especially toasted. Another winner!
I couldn't agree more and I'm glad you love it as much as I do 🙂 Warmed is my favorite!
Biana says
Double chocolate banana bread looks amazing! I usually make it with just chocolate chips, but will be adding chocolate to the batter next time.
Perfect! Enjoy! Thanks 🙂
Laura says
I definitely need to try this chocolate banana bread. Looks so easy to do and very chocolaty
Thanks! It's crazy chocolatey and so moist 🙂
Shanna says
This looks so amazing and I can not wait to try it. I have some bananas that are ready to be used.
Wonderful! You'll love it 🙂
Beth says
Oh wow! Looks so yummy and scrumptious! My hubby and daughter are going to love this recipe! So excited!
Awesome! Glad you can enjoy this one 🙂