Double chocolate banana bread is the best banana bread recipe for chocolate lovers! It’s moist with double the chocolate flavor from cocoa powder and chocolate chips.
More ways we love to use up ripe bananas in quick bread recipes include chocolate chip banana bread, cranberry banana bread, and pumpkin banana bread.
Table of Contents
Chocolate Banana Bread
While I absolutely love classic banana bread, it’s also fun to make different variations as well. This double chocolate banana bread is my new obsession!
Banana bread is a staple at our house and my kids get excited when bananas are overripe, so we can start baking. The cocoa in the batter of this recipe and chocolate chunks make it almost pass as chocolate cake while the bananas add sweetness and moisture. It’s the best breakfast treat!
5 star review
“Banana bread is one of my favorites. Making it double chocolate chip takes it to a whole new level of love for me! This was amazing! It did not last long in my house!”
-Brandy
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chocolate: The rich chocolate flavor in chocolate banana bread comes from both unsweetened cocoa powder and chocolate chips or chocolate chunks.
- Sour cream: This is the secret ingredient in this recipe. It makes the consistency extra soft and tender. Greek yogurt can be substituted for a lighter option.
- Butter: I like to use salted butter for extra flavor. Make sure to soften butter to room temperature before using it. If using unsalted butter add a pinch of salt.
- Bananas: Using ripe bananas with brown spots will give you a sweeter taste and moist texture. Mash them well with a fork before using them.
- Baking staples. White sugar, eggs, vanilla and flour. Learn how to measure flour accurately so that your bread isn’t too dense, dry, or heavy.
How to Make Double Chocolate Banana Bread
In a large bowl, cream together the softened butter and sugar until smooth. Next add the eggs, mixing them in one at a time. Then add the vanilla and sour cream.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly add the wet mixture to the dry mixture and stir until combined. Then fold in the bananas and chocolate chips.
Pour into 2 greased 8 x 4 inch or 9 x 5-inch loaf pan and top with a few extra chocolate chips if desired.
Place in the oven and bake at 325°F for about 50 to 60 minutes. Make sure the bread comes clean with a toothpick.
Remove from oven and let cool for at least 10 minutes before removing the bread from the pan. Then transfer to a wire rack to cool completely.
Tips and Variations
- Prepare. Line your pan with parchment paper for easy removal.
- Mixing batter. Don’t over-beat the batter. Just mix until combined so the double chocolate banana bread recipe stays moist and fluffy.
- Baking tip. Test with a toothpick before removing from the oven. It should be clean. If not, bake for a few more minutes then test again.
- Add-ins. Add in 1/2 cup chopped nuts (pecans or walnuts) for an extra crunch like I do in my banana nut bread recipe.
- For an easy option, make my banana bread recipe with cake mix and use chocolate cake mix instead of yellow!
- Muffins: For double chocolate banana muffins, bake at 325°F for 20-25 minutes. You can also make chocolate banana mini muffins and check for doneness starting at 10 minutes. This will make 24 standard size muffins.
More quick bread recipes to try include chocolate zucchini bread and pumpkin cream cheese bread!
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Double Chocolate Banana Bread
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Ingredients
- 1 ¾ cups (230g) all-purpose flour
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt or table salt
- ½ cup (113 g) salted butter , softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (235 g) sour cream , or greek yogurt
- 3 large ripe bananas , peeled and mashed (about 1 1/4 cup)
- 1/2-1 cup (115 g) semi-sweet chocolate chips , or chocolate chunks
Instructions
- Prep. Preheat the oven to 325°F. Lightly grease 2 (8×4-inch) loaf pans.
- Dry ingredients. In a medium bowl, whisk 1 3/4 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda and 3/4 teaspoon salt.
- Wet ingredients. In a large bowl, cream 1/2 cup butter and 1 cup sugar together with an electric mixer until pale and smooth. Add 2 eggs, one at a time, and mix until combined. Mix in 1 teaspoon vanilla and 1 cup sour cream until smooth.
- Combine batter. Carefully mix the flour mixture into the creamed butter until well combined. Fold in the 1 1/4 cups mashed bananas and 1/2 – 1 cup chocolate chips. Pour into loaf pans and top with extra chocolate chips, if desired.
- Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan at least 10 minutes before removing and placing on a cooling rack to cool completely.
- Slice and enjoy with a cold glass of milk!
Notes
- You can also make 24 muffins with this recipe. If making muffins, bake 20 minutes in a muffin tin at 350°F.
- You can also make 4 smaller loaves. The smaller loaf pans will take about 35 to 45 minutes to bake at 325°F.
- You could also mix 1/2 cup chopped walnuts into the batter.
- Melt 1/4 cup peanut butter in the microwave for 20-30 seconds and then drizzle over the top. If you want even more peanut butter flavor, substitute half the chocolate chips for peanut butter chips in the batter.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
I recommend storing the bread in an airtight container or bag at room temperature. It will stay fresh for up to 5 days. Keeping it in the refrigerator may cause the bread to dry out.
Yes! Wrap the loaf tightly in plastic wrap or foil, then place it in a freezer bag and freeze for up to 6 months.
Sure! Simply cut the recipe in half, pour it into a single loaf pan, and bake as directed.
Although I haven’t tried, you could swap all-purpose flour for a 1-to-1 gluten-free flour for those who have a gluten allergy or sensitivity.
If you have too many bananas in the bread, it will likely start to sink or go mushy in the middle.
Categorized as: American, Bread, Breakfast, Chocolate, Desserts, Freezer-Friendly, Kid-Friendly, Nut-Free, Quick Bread, Snacks, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are SO GOOD. I made this recipe as muffins as suggested. Turned out perfectly
Thank you very much!
I used 1 cup mini-chocolate chips; used Stevia for sugar & unsalted butter. Made 48 nice sized mini-muffins which I baked @325 for 15 minutes … waiting for them to cool now.