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A stack of 4 slices of chocolate banana bread stacked on a white plate, garnished with some chocolate chips. The whole bread is in the background.
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5 from 1 vote

Chocolate Banana Bread

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baking
Cuisine: American
Servings: 10

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 cup dutch process cocoa powder
  • 1 tbsp espresso powder optional
  • 1/2 tsp salt
  • 2 large eggs
  • 3 ripe bananas mashed
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x5 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.

Nutrition

Calories: 335kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 348mg | Potassium: 283mg | Fiber: 2g | Sugar: 23g | Vitamin A: 425IU | Vitamin C: 3.2mg | Calcium: 38mg | Iron: 2.1mg