This chocolate banana bread is moist and tender with a delicious chocolate flavor that’s not too sweet. It’s an incredibly easy recipe to make and the perfect for banana bread for true chocolate lovers.
**This post was updated August 22, 2022 with new photos, recipe tips and a slightly updated recipe**
If you have a bunch of brown bananas and you love chocolate – then this chocolate banana bread is the perfect recipe for you. It’s extremely moist, perfectly dense and has the classic texture of banana bread that you love. The chocolate flavor comes from both cocoa powder and stirring in chocolate chips. While it’s very chocolate-y, it’s surprisingly not too sweet. Instead, the banana flavor almost mellows out the chocolate for a banana bread that’s decadent, but still delicious in the morning with a cup of coffee.
Making Chocolate Banana Bread: Step-by-Step Photos
I’m including recipe instructions and tips along with the step-by-step photos below. To get straight to the recipe, feel free to scroll down.
- Start by preheating the oven to 350F (180C or 170C fan forced oven). Line the bottom of a 9×5 inch (23×12.5 cm) loaf pan with baking paper (not wax paper) then grease the sides. I find this method is the best for getting the loaf out of the pan after its baked and cooled.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. I use Dutch processed cocoa for this recipe for a richer chocolate flavor. If your cocoa powder is quite lumpy, be sure to whisk it first.
- Then in a separate bowl you’ll whisk together the melted butter, sugars, eggs and sour cream. You want to have the butter cooled slightly and the eggs at room temperature, otherwise if the butter is still hot it can scramble the eggs.
- Then whisk in the mashed bananas and sour cream. I love the addition of a little sour cream because it really takes the texture to the next level, making it more moist
- Make a well in the the dry ingredients, then pour the wet ingredients into the well. Gently fold them together using a wooden spoon or rubber spatula. It’s so important not to overmix the batter – otherwise the bread can get tough.
- When the mixture looks 80-90% combined, stir in the chocolate chips. Remember that there will be lumps in the batter – this is OK!
- Pour the batter into the prepared pan and bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.
Baking Tips & Questions
- Make sure to use brown bananas. They should be at least 50% brown for baking. Brown bananas have more moisture and a sweet, mellow flavor that’s needed for baking.
- If you’d like to make chocolate banana muffins instead – use this recipe.
- My banana bread sunk in the middle. What happened? Most of the time this is caused by not baking the banana bread long enough or using too small of a pan. When it’s done baking, an inserted toothpick should come out clean or with a few damp crumbs or with a melted chocolate chip. There shouldn’t be gooey batter. If the pan is too small, it will rise up to the top, slightly overflow and sink in the middle. Also be sure to check if your baking powder or baking soda have expired.
- Banana bread freezes really well. First make sure it’s fully cooled. Then wrap it tightly in cling wrap 3-4 times and place in a freezer bag or wrap in tin foil. Then thaw in the fridge, then bring to room temperature before enjoying. Do not thaw on the counter or the bread can get gummy in the middle.
I recommend keeping a few brown bananas on hand at all times – then you’ll always be prepared for this tasty treat. It’s moist, it’s fudgy, it’s filled with chocolate but not too sweet, the perfect chocolate banana bread recipe out there.
And if you have even more leftover bananas, then be sure to try:
- Chocolate Banana Cupcakes
- Chocolate Chip Banana Bread
- Banana Bundt Cake
- Banana Cupcakes with Cinnamon Cream Cheese Frosting
Double Chocolate Banana Bread
- 9x5 inch (23x13 cm) loaf plan
- 1 ⅓ cup all-purpose flour (166 grams) spooned & leveled
- ⅓ cup cocoa powder (27 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) melted & cooled to room temperature
- ¼ cup granulated sugar (50 grams)
- ½ cup brown sugar (100 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 1 ¼ cup mashed bananas (300 ml) about 3 bananas
- ¼ cup sour cream (60 ml)
- 1 cup chocolate chips (180 grams)
- Preheat the oven to 350F (180C or 170C fan forced). Line the bottom of a 9x5 inch (23x12.5 cm) loaf pan with baking paper. Grease the sides of the pan.
- Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In a separate large bowl whisk together the melted butter, granulated sugar, brown sugar, eggs and vanilla extract until there are no lumps of sugar or pieces of egg.
- Whisk the sour cream and mashed bananas into the melted butter mixture.
- Make a well in the middle of the dry ingredients. Then pour the wet ingredients into the well. Gently fold the ingredients together using a rubber spatula or wooden spoon.
- When the ingredients look about 80-90% combined, gently stir in the chocolate chips.
- Pour/spoon the batter into your prepared pan.
- Bake for 55-65 minutes until an inserted toothpick comes out clean (minus any melted chocolate chips). Oven times vary, so don't just go by the time.
- Allow the bread to cool completely before removing from the pan and cutting into slices.
- Pan Sizes: This recipe has too much batter for an 8x4 inch (20x10 cm) loaf pan.
- Cocoa: I use dutch-process cocoa powder for this recipe.
- Bananas: Make sure you're using brown bananas. Yellow bananas do not have enough moisture for baking.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf is cut into 10 equal pieces.
- Storage: Store bread in an airtight container at room temperature for up to 3 days. Loaf or slices can be wrapped tightly then placed in a freezer bag or container and frozen for up to 2 months. Thaw in the fridge. Do not thaw on the counter, as the middle can go gummy.