This double chocolate banana bread is super soft and bursting with banana and chocolate flavor. The perfect recipe to use up ripe bananas!
Table of Contents
Double Chocolate Chip 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 a favorite, as well as chocolate chip banana bread, cranberry banana bread, and pumpkin banana bread.
Banana bread is a staple at our house and is one of our favorite quick-bread recipes. We absolutely love my classic chocolate chip banana bread, however adding the extra cocoa powder makes it feel extra special. My kids always get so excited when the bananas are overripe, so we can start baking.
The cocoa in the batter and chocolate chunks studded throughout add the perfect flavor. This recipe is easy to make and has the perfect balance of bananas. It is very moist and rich in flavor. It could almost pass off as chocolate cake, but then we wouldn’t be able to eat it for breakfast…and I’m all about eating banana bread for breakfast. ;)
These pantry staple ingredients are easy to keep on hand and have ready for those chocolate cravings! Having brown bananas helps make this double chocolate chip banana bread moist and flavorful. The combination is amazingly delicious!
Find the full printable recipe with specific measurements below.
- Chocolate: The rich chocolate flavor comes from both unsweetened cocoa powder and chocolate chips. A chocolate lover’s dream with double the chocolate!
- Sour cream: This is the secret ingredient in this recipe. Don’t worry, you can’t taste it but it makes the consistency extra soft and tender.
- Butter: I like to use salted butter for the extra flavor. Make sure it’s at room temperature before using it. Check out how to soften butter quickly. If you prefer 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.
- Sugar: Although the bananas add some sweetness, this chocolate banana bread recipe also calls for granulated sugar to give it the perfect sweet flavor.
- Eggs: Help give the bread structure and a tender texture.
- Vanilla: Give it an extra boost of flavor by using high-quality pure vanilla extract.
- Flour: All-purpose flour is used as the base of the dry ingredients. Make sure you know how to measure flour accurately so that your bread isn’t too dense, dry, or heavy.
- Feel free to use Greek yogurt in place of sour cream.
- Chocolate chunks also work great, as well as milk chocolate chips.
- Add in 1/2 cup chopped nuts (pecans or walnuts) for an extra crunch like I do in my banana nut bread recipe.
- Drizzle melted peanut butter over the top, or use half semi-sweet chips and half peanut butter chips for more peanut butter flavor.
How to Make Chocolate Banana Bread
You can’t go wrong with this simple-to-make chocolate banana bread dream! It is a simple quick bread that comes together quickly and easily. Simply combine the wet and dry ingredients together, bake, and serve! It is that simple!
- Wet ingredients. 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.
- Dry ingredients. 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 pans. Pour into 2 greased large loaf pans and top with a few extra chocolate chips if desired.
- Bake. 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.
Double Chocolate Banana Muffins
You can use this double chocolate banana bread recipe to make muffins if preferred. It will make 24 muffins. Bake at 325°F for 20-25 minutes.
These tips are helping make take the best banana bread recipe and create an even better one by adding chocolate! Be prepared with your pans, make sure to have brown bananas, and try not to over or under-mix the batter. It is a quick and easy process!
- Prepare. Line your pan with parchment paper for easy removal.
- Bananas. Use ripe (brown spotted) bananas for optimal sweetness.
- Mixing batter. Don’t over-beat the batter. Just mix until combined so the bread 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.
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.
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
Storing Warm Double Chocolate Banana Bread
This double chocolate banana bread is the perfect combination for all chocolate lovers out there! Place leftover bread in an airtight container at room temperature for three to five days. Homemade chocolate banana bread is a great snack or breakfast in the morning.
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Double Chocolate Banana Bread
- 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
- Preheat the oven to 325°F. Lightly grease 2 (8×4-inch) loaf pans.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt.
- In a large bowl, cream the butter and sugar together with an electric mixer until pale and smooth. Add eggs, one at a time, and mix until combined. Mix in the vanilla and sour cream until smooth.
- Carefully mix the flour mixture into the creamed butter until well combined. Fold in the mashed bananas and 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!
- 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 provided is an estimate. It will vary based on specific ingredients used.
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