If you’re ready to fall head over heels for a loaf of pure chocolatey bliss, look no further than this Chocolate Banana Bread. It’s the kind of treat that checks every box: deeply moist, rich with cocoa and bananas, and studded with melty chocolate chips. Whether you serve it as a dreamy breakfast, a luscious afternoon snack, or a crowd-pleasing dessert, this recipe is a tried-and-true favorite that will have friends and family asking for seconds.
Ingredients You’ll Need
What I love most about Chocolate Banana Bread is how it transforms simple pantry staples into something truly special. Each ingredient plays a starring role, creating a loaf that’s tender, flavorful, and absolutely irresistible.
- Ripe Bananas: The riper, the better—they bring moisture, sweetness, and an unbeatable banana aroma.
- Granulated Sugar: Adds classic sweetness and helps the bread brown beautifully.
- Brown Sugar: Lends a hint of caramel, making each bite extra rich.
- Unsalted Butter: Melted butter ensures a moist crumb and luxurious mouthfeel.
- Large Eggs: Bind everything together and give structure to your loaf.
- Vanilla Extract: Enhances the flavor of both banana and chocolate.
- All-Purpose Flour: Provides the perfect base for a soft, not-too-dense bread.
- Unsweetened Cocoa Powder: The secret to that deep chocolate flavor—choose a good-quality cocoa for best results.
- Baking Soda: Gives the bread lift and lightness.
- Salt: Just a touch to balance the sweetness and intensify the chocolate.
- Sour Cream or Greek Yogurt: Adds tang and keeps the bread exceptionally moist.
- Chocolate Chips: Stirred in and sprinkled on top for pools of gooey chocolate in every bite.
How to Make Chocolate Banana Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F so it’s ready when you are. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal—this little step makes sure your Chocolate Banana Bread pops right out, picture-perfect every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Go for a smooth, glossy mixture—this is where all the flavor begins to build, and getting everything well-combined will set you up for a super tender loaf.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting not only gets rid of any lumps but also brings some air into the mixture, which means fluffier Chocolate Banana Bread in the end.
Step 4: Bring It All Together
Add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—a few streaks of flour are perfectly fine. Next, fold in the sour cream (or Greek yogurt) and chocolate chips. The batter will be thick and luscious, and you’ll be able to see those chocolate chips peeking through.
Step 5: Pour and Top
Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you’re feeling extra decadent, sprinkle a handful of chocolate chips over the surface—this gives your finished loaf a glossy, bakery-style finish.
Step 6: Bake and Cool
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the bread cool in the pan for about 10 to 15 minutes, then transfer it to a wire rack to cool completely. This resting time helps the flavors settle and makes slicing a breeze.
How to Serve Chocolate Banana Bread
Garnishes
For a classic finish, a dusting of powdered sugar always looks gorgeous on Chocolate Banana Bread. You can also add a drizzle of melted chocolate or a scattering of chopped nuts if you’re in the mood for extra crunch and flair.
Side Dishes
This loaf pairs beautifully with a cup of freshly brewed coffee or a tall glass of cold milk. If you’re serving it for brunch, a side of fresh berries and a dollop of whipped cream will make the meal feel even more special.
Creative Ways to Present
Try slicing your Chocolate Banana Bread thick and toasting it lightly, then spreading with peanut butter or Nutella for an over-the-top treat. You can even cut it into cubes and layer with whipped cream and fruit for a quick, impressive trifle.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Banana Bread in an airtight container at room temperature for up to three days. The loaf actually gets even more flavorful as it sits, making it perfect for snacking throughout the week.
Freezing
For longer storage, wrap the cooled loaf (or individual slices) tightly in plastic wrap and then foil, and freeze for up to three months. Thaw overnight at room temperature when you’re ready to enjoy.
Reheating
To revive that fresh-from-the-oven magic, warm individual slices in the microwave for 10 to 15 seconds. The chocolate chips will melt slightly and your kitchen will smell incredible all over again.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw the bananas completely and drain any excess liquid before mashing. They’ll add just as much flavor and moisture to your Chocolate Banana Bread.
What’s the best way to mash bananas?
For the smoothest texture, use a fork or potato masher. If you like a few banana chunks in your bread, mash less thoroughly for a rustic feel.
Can I substitute the sour cream with something else?
Yes, plain Greek yogurt works perfectly in place of sour cream, keeping the bread moist and adding a subtle tang that complements the chocolate.
How do I know when my Chocolate Banana Bread is done?
Check with a toothpick inserted in the center; it should come out with a few moist crumbs, but not wet batter. If necessary, bake for a few extra minutes and check again.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or even dried fruit are delicious additions—just fold them in with the chocolate chips for extra flavor and texture.
Final Thoughts
If you’re searching for your new favorite loaf, this Chocolate Banana Bread is sure to win your heart. It’s a joy to make, a delight to eat, and always a hit with anyone lucky enough to get a slice. Give it a try and watch it disappear—one chocolatey bite at a time!
Print
Chocolate Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Chocolate Banana Bread combines the rich flavor of cocoa with the natural sweetness of ripe bananas, enhanced with chocolate chips for extra indulgence. Moist and tender, it’s perfect for a comforting dessert or a sweet snack any time of day.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips (plus more for topping, optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and a light texture.
- Incorporate dry into wet: Add the dry ingredients to the wet ingredients bowl and gently stir until just combined, being careful not to overmix to keep the bread tender.
- Fold in sour cream and chocolate chips: Gently fold in the sour cream (or Greek yogurt) and the chocolate chips, which add moisture and bursts of chocolate throughout the bread.
- Pour batter into pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra chocolate flavor and texture.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out with just a few moist crumbs attached, indicating the bread is perfectly baked.
- Cool: Let the bread cool in the pan on a wire rack for 10 to 15 minutes before transferring it out of the pan to cool completely. This prevents the bread from becoming soggy.
Notes
- For extra moist bread, use very ripe bananas with lots of brown spots.
- Add chopped walnuts or pecans for a crunchy texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate to extend shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
