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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.
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!
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.
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!
Chocolate Banana Bread
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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✨
So glad you enjoyed it, Sherry! Thank you for the kind comment and suggestion.
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!
Wow, thank you so much for this informative comment! So glad you enjoyed it and thanks again for sharing.