This double chocolate banana bread, with pockets of gooey melted chocolate chips, is a true indulgence that will have you savoring every bite.
Combining overripe bananas and cocoa powder creates a delightfully moist and fudgy texture.
Meanwhile, the extra chocolate chips give it a yummy kick of decadence I know you’ll love.
This recipe is a must-try for any chocolate lover or anyone looking to elevate their banana bread game.
Why You’ll Love This Double Chocolate Banana Bread
Versatile Anytime Treat: Equally delightful for breakfast, as an afternoon snack, or as a dessert, this bread really is an anytime indulgence.
Moist Texture: Thanks to the addition of sour cream, it’s incredibly moist and tender. Every bite practically melts in your mouth.
Simple Preparation: With straightforward instructions and pantry staple ingredients, this recipe is super easy to follow
Ingredients
- All-Purpose Flour: Provides structure and stability to the bread.
- Dutch-Process Cocoa Powder: Adds rich, deep chocolate flavor and color. Use natural, unsweetened cocoa powder if you can’t find Dutch.
- Baking Soda and Salt: Helps the bread rise and balances the sweetness.
- Unsalted Butter: Gives a rich, creamy texture and adds moisture.
- Granulated and Light Brown Sugar: White sugar sweetens the bread and helps create a tender crumb. Brown sugar adds moisture and a subtle caramel flavor.
- Large Eggs: Binds the ingredients and adds richness.
- Mashed Overripe Bananas: Adds natural sweetness and keeps the bread moist.
- Vanilla Extract: Enhances the overall flavor with a sweet, aromatic touch.
- Sour Cream: Makes the bread tender and moist with a slight tang.
How to Make Double Chocolate Banana Bread
This is the perfect treat to enjoy with a cup of coffee or tea, or even as a decadent dessert. Serve it warm with a scoop of ice cream, and you’ll swoon!
And trust me, one slice is not enough when it comes to this heavenly double chocolate banana bread.
Luckily, it’s a cinch to recreate!
1. PREP: Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. WHISK: In a medium bowl, whisk the dry ingredients until evenly blended.
3. BEAT: In a separate bowl, beat the butter and sugars until light and fluff. Beat in the eggs, then stir in the mashed bananas and vanilla extract by hand with a spatula.
4. COMBINE: Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Add 3/4 cup chocolate chips with the last batch of flour.
5. BAKE: Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 55-65 minutes.
6. COOL: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool fully. Serve and enjoy!
Tips For the Best Double Chocolate Banana Bread
This is my new go-to banana bread recipe when I want to treat myself and indulge a little.
After all, chocolate for breakfast is always a good idea, am I right?
Just be sure to read these tips before you start!
- Use ripe bananas. They should be yellow with lots of brown spots – that’s when they’re the sweetest.
- Room temp ingredients. Let the eggs, sour cream, and butter come to room temperature before mixing for a smooth batter.
- Chocolate chips. Use high-quality chocolate chips or chunks, like Ghirardelli or Guittard, for the best flavor.
- Sour cream swap. Sour cream helps make the banana bread extra moist and tender. But you can use full-fat (plain) Greek yogurt instead.
- Don’t overmix. Gently fold the wet and dry ingredients together until just combined to avoid a tough texture.
- Tenting tip. If the top starts browning too quickly while baking, tent the loaf pan with foil for the last 10-15 minutes.
- When is it done? A toothpick inserted in the center should come out mostly clean, with a few moist crumbs. Or it should read 200-205°F in the center.
- Make muffins. Divide the batter into a muffin pan (about 15), filling the liners almost to the top. Bake at 425°F for 5 minutes, then at 350°F for 14-16 minutes.
How to Store
Leftovers? Don’t know her!
But if you have some, here’s what to do:
To Store: Wrap the cooled loaf or leftover slices in plastic, then place them in an airtight container. Store at room temperature for up to 5 days. For longer storage, keep it refrigerated for up to 1 week.
To Freeze: Wrap the completely cooled loaf tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw on the counter overnight.
To Reheat: Reheat individual slices in the microwave for 15-20 seconds or place the whole loaf in a 300°F oven for 10-15 minutes until warmed through.
Note: the loaf will stay moist for longer when it’s whole.
More Banana Bread Recipes You Have to Try
Salted Caramel Banana Bread
Peanut Butter Banana Bread
Banana Bread Brownies
Chocolate Chip Banana Bread
Double Chocolate Banana Bread
8
servings15
minutes1
hour458
kcalThis double chocolate banana bread, with pockets of gooey melted chocolate, is a true indulgence that will have you savoring every bite.
Ingredients
1 cup (120g) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1 1/2 cups (340g) mashed overripe bananas (about 3-4 medium bananas)
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugars with an electric mixer on medium until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract by hand with a spatula.
- Alternate adding the dry ingredients and sour cream, starting and ending with the flour, mixing by hand until just combined. Add 3/4 cup chocolate chips with the last batch of flour.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top. Bake for 55-65 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. Serve and enjoy!
Notes
- Use ripe bananas. They should be yellow with lots of brown spots – that’s when they’re the sweetest.
- Let the eggs, sour cream, and butter come to room temperature before mixing for a smooth batter.
