• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Bread, Breakfast, Desserts
    August 11, 2021 — by Julie — 4 Comments

    Home » Bread » Chocolate Banana Bread

    Chocolate Banana Bread

    Sharing is caring!

    136 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    This chocolate banana bread is super moist, chocolaty, and delicious. The absolute best way to use up those overripe bananas! Perfect for breakfast, brunch, or dessert.

    two slices of chocolate banana bread on top of parchment paper.

    Why I Love This Chocolate Banana Bread

    • You don’t need an electric mixer for this recipe! All you need is a large bowl and a whisk.
    • It’s super versatile, although I used semi-chocolate chips, you can use any type of chocolate you prefer. Milk chocolate and dark chocolate chips work perfectly!
    • Although it’s a quick bread, it pretty much tastes like fudgy cake.
    • The ripe bananas add tons of moisture and flavor but you don’t really taste them much.

    Ingredient Notes

    Ripe Bananas – Make sure you use ripe freckled/spotty bananas. To ripen bananas faster, place them in a brown paper bag.

    Sour Cream – Full fat is always best when baking!

    ingredients for chocolate banana bread.

    Top Tips

    • Use room temperature eggs and room temperature sour cream.
    • Don’t overmix the batter and don’t overbake.
    • Let the unsalted melted butter cool slightly before mixing it into the batter.
    • Make sure the brown sugar isn’t hard. It should be super soft!
    • Enjoy warm with a scoop of vanilla ice cream or a glass of milk.
    sliced chocolate banana bread up close.

    How Long Does It Take To Bake?

    Bake in a preheated oven at 350 degrees F. for 55-60 minutes.

    Storage

    This chocolate banana bread is good for up to 4 days. Place it in an airtight container and keep it at room temperature. Don’t refrigerate!

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    two slices of chocolate banana bread.

    Chocolate Banana Bread

    Print Recipe Pin Recipe
    Course: Bread, Breakfast, Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 735kcal
    Author: Julie Maestre
    This chocolate banana bread is super moist, chocolaty, and delicious. The absolute best way to use up those overripe bananas!

    Ingredients

    • 3 bananas ripe
    • 1 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 tsp salt
    • 1 tsp baking soda
    • 1/2 cup sour cream room temperature
    • 2 eggs room temperature
    • 1/2 cup unsalted butter melted and slightly cooled
    • 1 1/2 cups semi-sweet chocolate chips
    • 1 tsp vanilla extract

    Instructions

    • Preheat oven to 350 degrees F. and line a 9×5 loaf pan with parchment paper.
    • In a large bowl, mash the ripe bananas using a whisk or fork. Add the eggs, brown sugar, granulated sugar, melted butter, vanilla extract, and sour cream. Mix well.
    • Add the flour, baking soda, salt, and unsweetened cocoa powder. Mix until well combined but don't overmix. Fold in 1 cup of semi-sweet chocolate chips.
    • Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula. Top it off with the remaining chocolate chips and bake for 55-60 minutes.
    • Let it cool for at least 20 minutes before slicing into it. Enjoy!

    Notes

    • Use room temperature eggs and room temperature sour cream.
    • Don’t overmix the batter and don’t overbake.
    • Let the unsalted melted butter cool slightly before mixing it into the batter.
    • Make sure the brown sugar isn’t hard. It should be super soft!

    Nutrition

    Calories: 735kcal | Carbohydrates: 93g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 621mg | Potassium: 675mg | Fiber: 8g | Sugar: 59g | Vitamin A: 732IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 5mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Bread, Breakfast, Desserts

    Reader Interactions

    Comments

    1. Sherry says

      September 3, 2021 at 1:41 am

      5 stars
      I’ve replaced my go-to, always requested banana bread recipe with this one! Delicious, moist, tender every single time!

      Note: I substituted vanilla Greek yogurt for sour cream, only cause I didn’t have on hand. Added layer of flavour. I have also made this recipe into muffins, baked for 20-23 mins. Great hit! Freezes well too! Thanks Julie✨

      Reply
      • Julie says

        September 8, 2021 at 6:31 pm

        So glad you enjoyed it, Sherry! Thank you for the kind comment and suggestion.

        Reply
    2. Erika says

      August 15, 2021 at 2:42 am

      5 stars
      Definitely make this, 100% worth it. Very moist and delicious.

      Here’s some things that I did that I’d like to share in case it helps someone else!

      I didn’t end up using cocoa powder nor chocolate chips. When I found the cocoa powder tin in my pantry I realized I had about 1 tbsp in there. I then decided this would just be a chocolate banana bread.. without the chocolate part. Since I omitted chocolate overall I added pecans to my liking into the batter as well as sprinkled on top. My most favorite banana bread recipe by far. Next one will be made with chocolate!

      I have random food intolerances and one of them is cow dairy. I can have butter but that’s it. While I can’t have cow dairy I am able to safely consume goat and sheep dairy. When it came to the sour cream I used sheep’s yogurt.

      Careful with how long you bake your bread for. Recipe calls for 55 minutes but mine was ready in 30 minutes. My altitude is 150’ above sea level and I used the top oven (of the two that I have). Shorter baking times happen with any recipe I make. That’s just my oven, but it could be yours too!

      Reply
      • Julie says

        August 23, 2021 at 7:08 pm

        Wow, thank you so much for this informative comment! So glad you enjoyed it and thanks again for sharing.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Easter sugar cookie bars with jelly beans, milk, and peep candies on the side.
      Easter Sugar Cookie Bars
    • two slices of caramelized onion cornbread on a plate.
      Caramelized Onion Cornbread
    • Chocolate coquito in a martini glass up close.
      Chocolate Coquito
    • traditional rum balls on a plate.
      Traditional Rum Balls
    • crockpot candy clusters on a baking sheet up close.
      Crockpot Candy
    • mashed potatoes in the instant pot.
      Instant Pot Mashed Potatoes

    Popular

    • fried shrimp in a blue small bowl
      Southern Fried Shrimp
    • honey roasted turkey wings
      Honey Baked Turkey Wings
    • crab stuffed salmon fillets up close.
      Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    136 shares
     

    Loading Comments...