Chocolate Banana Bread is so moist and flavorful! Dutch-process cocoa powder, chocolate chips, and espresso powder give this simple banana chocolate chip bread recipe a deep chocolate flavor, and sour cream, brown sugar, and ripe bananas add moisture so this bread keeps fresh for days.
Moist, and bursting with the flavor of chocolate and banana, Chocolate Chip Banana Bread makes a perfect breakfast, snack, or dessert. This rich and delicious loaf cake recipe is so easy to make from scratch and keeps fresh and moist for days just like our Blueberry Bread!
The flavor combo of banana and chocolate is one of my favorites! Slightly sweet, chocolatey, and loaded with bananas, this banana bread with chocolate chips is a chocolate lover’s dream. I like to use butter and sour cream in my recipe. The butter adds flavor and the sour cream moisture, this combination produces a tender, moist crumb with great flavor.
This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It is SO rich and heavenly. If you like chocolate you definitely have to try this Chocolate Banana Bread!
Why you’ll love this recipe
- Easy to make with simple ingredients!
- Perfect for using up ripe bananas!
- Lots of chocolate flavor!
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Butter – Use unsalted butter at room temperature.
- Sugar – This recipe uses a combination of white sugar and brown sugar for the best taste and texture.
- Flour – All-purpose flour works best. Make sure to measure it correctly.
- Baking soda – This is the main leaving agent in this recipe.
- Dutch process cocoa powder – I love to use dutch process cocoa powder for baking because it dissolves easily and is darker in color.
- Espresso powder – Using espresso powder is optional but it really intensifies the chocolate flavor. The bread won’t taste like coffee.
- Eggs – The eggs should be large and I recommend getting the out of the fridge 30 minutes before starting this recipe so they can come to room temperature.
- Bananas – You need three medium-sized, ripe bananas for this bread. The riper the sweeter the bananas are. Mash them with a fork before using them in this recipe.
- Sour cream – Using sour cream in baked goods makes them richer and moister.
- Semisweet chocolate chips – Adding chocolate chips to the batter will make the bread even more delicious!
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
To make this double chocolate banana bread, start by preheating the oven and preparing the pan. You need a 9×5-inch loaf pan and I recommend lining it with parchment paper so it is easier to remove the baked bread from the pan.
Cream the butter and sugar together, then combine the dry ingredients in a bowl. Add the remaining wet ingredients except for the sour cream to the creamed sugar mixture and whisk until incorporated. Then sift in the flour mixture and fold in the sour cream and chocolate chips.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for a few minutes then lift out the bread and transfer it to a wire rack.
Expert Tips
- Bananas: Make sure to use ripe bananas with brown spots for this recipe. They are sweeter and easier to mash. I always have bananas in the freezer to have on hand for baking.
- Cocoa Powder: Instead of Dutch-process cocoa powder, you can also use the same amount of unsweetened cocoa powder. Using Dutch-process cocoa results in a darker muffin.
- Chocolate Chips: Instead of semisweet chocolate chips, you can also use milk chocolate chips, white chocolate chips, or a mixture of chocolate chips. Chocolate chunks or chopped chocolate can be used too!
- Flavor: The espresso powder is optional but I recommend using it because it really helps the chocolate flavor come through! The bread won’t taste like coffee. Instead of espresso powder, you can also use Instant Coffee Powder.
- Baking Time: Baking time depends on your oven. Test for doneness with a skewer about 10 minutes before the time is up. If the top of the bread browns too quickly, cover it with aluminum foil.
- Rise: Banana bread is very moist and slightly dense so it won’t rise much in the oven.
Recipe FAQs
Yes, you can! A handful of chopped walnuts or pecans, more chocolate chips or chocolate chunks, or peanut butter chips would make great add-ins for this Chocolate Banana Bread recipe.
This bread takes about 60 minutes to bake. Depending on your oven and the pan you use the baking time might be slightly longer or shorter. I recommend testing the bread with a toothpick after about 50 minutes. When the toothpick inserted in the center comes out clean the bread is done.
Yes, you can. The baking time will be only about 25-30 minutes depending on the size of the muffins.
Storage and Freezing
This bread keeps fresh and moist for days because of the sour cream, bananas, and brown sugar which all add moisture. Store it on the counter in an airtight container for up to 4 days.
Or freeze the bread for up to 3 months. Let it cool down completely then freeze wrapped tightly in plastic wrap or cut into slices for easier defrosting.
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Chocolate Banana Bread
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- ¼ cup dutch process cocoa powder
- 1 tbsp espresso powder, optional
- ½ tsp salt
- 2 large eggs
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugars together for 5 minutes until pale and fluffy.
- In the meantime combine flour, baking soda, Dutch-process cocoa powder, espresso powder, and salt in a bowl. Set aside.
- Add eggs, one at a time, to the butter-sugar mixture, mixing for 30 seconds after each addition. Then add bananas and vanilla extract, mix until combined.
- Sift in flour mixture and mix until just combined. Add sour cream and mix until just incorporated. Fold in chocolate chips.
- Pour batter into prepared pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Bananas: Make sure to use ripe bananas with brown spots for this recipe. They are sweeter and easier to mash. I always have bananas in the freezer to have on hand for baking.
- Cocoa Powder: Instead of Dutch-process cocoa powder, you can also use the same amount of unsweetened cocoa powder. Using Dutch-process cocoa results in a darker muffin.
- Chocolate Chips: Instead of semisweet chocolate chips, you can also use milk chocolate chips, white chocolate chips, or a mixture of chocolate chips. Chocolate chunks or chopped chocolate can be used too!
- Flavor: The espresso powder is optional but I recommend using it because it really helps the chocolate flavor come through! The bread won’t taste like coffee. Instead of espresso powder, you can also use Instant Coffee Powder.
- Baking Time: Baking time depends on your oven. Test for doneness with a skewer about 10 minutes before the time is up. If the top of the bread browns too quickly, cover it with aluminum foil.
- Rise: Banana bread is very moist and slightly dense so it won’t rise much in the oven.
- Optional add-ins: A handful of chopped walnuts or pecans, more chocolate chips or chocolate chunks, or peanut butter chips.
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