This chocolate banana bread is super moist, yet hearty and stable to hold its shape when sliced. Loaded with chocolate chips for the chocolate lover's dream!
Chocolate Banana Bread is my favorite type of banana bread because it's a delicious sweet breakfast or a chocolaty dessert. My recipe is very easy and I think you will find yourself making it over and over again!
Click here to PIN this Chocolate Banana Bread Recipe
Ripened Bananas
How many of you watch your bananas ripen on the counter until they turn black, with the intention of saving them for your favorite banana bread recipe? How many of you end up tossing those black bananas into the trash once a week when you realize you're actually NOT going to make the banana bread and by now there is mold growing on the other side?
(I'm shamefully raising my hand.)
I cannot tell you how many times I've tossed bananas that I decided not to use. We always buy more bananas than we'll consume when just ripened, because if I need a ripened banana for a recipe I want to make sure I have it on hand. But, did you know there are ways to quickly ripen your bananas??
How to Ripen Bananas
These tips will help you quickly ripen bananas so you can use it for this chocolate banana bread recipe. Click here for a more detailed post on how to ripen bananas.
- If you have NO bananas for your banana bread recipe and you're running to the store, check for bananas that are already overripe in a basket off to the side of the banana stand. Some stores set aside older bananas just for those of us that need overripe bananas in a pinch!
- If you need the ripened bananas immediately with no time to spare, you can quickly microwave your bananas. Pierce the banana with a fork and microwave for 30 seconds to 1 minute. Keep your eyes on it!
- If you have about an hour to spare, bake the bananas on a baking sheet at 250°F for 20-30 minutes (until they turn completely brown). I said an hour to spare because you need to allow time for them to cool before using them in your banana bread recipe.
- If you have time to plan the night before you're making your banana bread, place the bananas in a paper bag (add an apple or a ripe banana if you have them). This seals off the oxygen and quickens the ripening process.
- If you are planning days in advance and already have one ripe banana but need two more for your banana bread recipe, place the other two bananas next to the ripe banana to increase the amount of ethylene gas circulating around the bananas to speed the process.
Now that you have ripe bananas, you're ready to make this double chocolate banana bread! I know you are going to LOVE this chocolate banana bread because it is soft and moist in the inside, but is sturdy and holds its shape when cut. It is such a delight!
Ingredients
(full printable recipe at the end of this post)
Just like any banana bread recipe, this chocolate banana bread requires basic pantry ingredients. Here's what you need.
Grocery List for Chocolate Banana Bread:
- All-purpose flour (I always use unbleached, but bleached is fine)
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar (I've used both dark and light)
- Ripe bananas
- Large eggs
- Sour cream
- Vanilla extract
- Chocolate chips (I prefer semi-sweet for this recipe, not milk chocolate)
Tips to Make the BEST Chocolate Banana Bread
Many might claim to make the best banana bread, but this recipe is certainly MY favorite! Here are a few tips to help you achieve the best chocolate banana bread loaf!
- Use room temperature eggs and sour cream. If you have time, set out your eggs and sour cream about 20 minutes before making the banana bread recipe to allow them to come to room temperature.
- Fully mix together the melted butter and sugars until thick like paste. I use my handheld mixer for this (or you can use your stand mixer with either the whisk or paddle attachments). You can achieve this same consistency with a whisk, but it will take much more elbow grease and energy!
- Use overripe bananas. If your bananas are not overripe, consider the tips above to quickly ripen your bananas. For best flavor and results, the banana peels should be black or have at least streaks of brown and black in them. Overripe bananas infuse more flavor and are easier to mix into the batter.
- A metal loaf pan bakes most evenly. The baking time indicated in my recipe is based on my Wilton 9x5 loaf pan. I have made this same recipe countless times with my ceramic loaf pan with great results, but it bakes more evenly in my metal pan. If you are using a ceramic or glass pan, your time may vary so watch closely and use the toothpick test.
Your Questions Answered
How many bananas equals 1 cup mashed bananas?
About 3 medium sized ripe bananas equal 1 cup mashed. However, if your bananas are small and your short, add in applesauce until you reach 1 cup. If your bananas are large, only use two.
Banana Bread to Gift
This banana bread is a perfect recipe for gifting. When I bring a meal to a family, I sometimes like to include something for breakfast or a little treat for dessert. This chocolate banana bread could serve as either breakfast or dessert! If you slice it up and place in a small foil pan for delivery, you will have enough to keep almost half the loaf for yourself, too!
I cannot wait for you to try this double chocolate banana bread recipe! It's like dessert for breakfast and perfect with a cup coffee!
More Banana Bread Recipes
- Chocolate Chip Banana Bread
- Apple Butter Banana Bread French Toast
- Chocolate Chip Banana Bread French Toast
- Banana Bread with Walnut Streusel Topping
PRINT this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
This article was original published September 2019 and updated January 2022 with no changes to the recipe.
Recipe Card
Chocolate Banana Bread
Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 cup mashed ripened bananas (about 3 medium overripe bananas)
- 2 large eggs lightly beaten
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray (I recommend Baker’s Joy).
- In a large mixing bowl, whisk the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat together the melted butter and sugars until thick. Stir in the banana, eggs, sour cream and vanilla. Pour into the dry ingredients and gently stir to combine. Fold in 1 cup of the chocolate chips.
- Pour batter into the prepared loaf pan and spread with a rubber spatula. Sprinkle remaining ½ cup chocolate chips evenly over top.
- Bake for 50-60 minutes or until passes toothpick test and done in the middle. Optional: Loosely cover with foil the last 10 minutes of baking to avoid crispy edges.
- Remove from oven and allow to completely cool in loaf pan on wire rack before removing to slice and serve.
Video
Notes
Tips for this chocolate banana bread recipe:
- Use room temperature eggs and sour cream. If you have time, set out your eggs and sour cream about 20 minutes before making the banana bread recipe to allow them to come to room temperature.
- Fully mix together the melted butter and sugars until thick like paste. I use my handheld mixer for this (or you can use your stand mixer with either the whisk or paddle attachments). You can achieve this same consistency with a whisk, but it will take much more elbow grease and energy!
- Use overripe bananas. If your bananas are not overripe, consider the tips above to quickly ripen your bananas. For best flavor and results, the banana peels should be black or have at least streaks of brown and black in them. Overripe bananas infuse more flavor and are easier to mix into the batter.
- A metal loaf pan bakes most evenly. The baking time indicated in my recipe is based on my Wilton 9x5 loaf pan. I have made this same recipe countless times with my ceramic loaf pan with great results, but it bakes more evenly in my metal pan. If you are using a ceramic or glass pan, your time may vary so watch closely and use the toothpick test.
