Preheat the oven to 325°F. Lightly grease 2 (8x4-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!
Notes
Storage: The banana bread will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months. Storing it in the fridge may dry it out. Variations:
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.