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.

Just like my classic, super moist Banana Bread recipe, this chocolate bread recipe follows suit and satisfies the deepest chocolate cravings. When you add chocolate and cocoa powder to the best banana bread, you get the best chocolatey banana bread! It satisfies the sweet tooth like a chocolatey dessert, yet includes the nutrition benefits bananas bring to the party.

Double chocolate banana bread recipe ingredients

Visit recipe card below 👇🏼 for printable amounts and instructions

• butter - I use unsalted
• sugar - use cane, raw, or preferred sugar
• overripe bananas - the spottier it is, the sweeter it will be
• eggs
• sour cream - or Greek yogurt
• vanilla extract
• sea salt
• whole wheat pastry flour - or whole wheat flour
• unbleached all purpose flour
• baking soda - I recommend sifting
• chocolate chips - dark chocolate or milk chocolate

How to make chocolatey banana bread

Visit recipe card below 👇🏼 for printable amounts and instructions

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

Chocolate banana bread recipe tips

1. overripe bananas naturally add more moisture to bread than unripened bananas. If your bananas aren't overripe yet, consider making my Bananas Foster dessert recipe.
2. substitute Greek yogurt for the sour cream
3. room temperature ingredients can promote even baking.
4. spoon flour into measuring cup instead of scooping it in.
5. always sift baking soda to remove clumps
6. don't over mix 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.

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

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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

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.

TOOLS NEEDED

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

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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