I turned plain banana bread into a sinfully chocolaty, ultra-moist loaf studded with melty chocolate chips that disappears in seconds.

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I adore this Chocolate Banana Bread because it actually tastes like chocolate and banana, not some sad compromise. The crumb is so tender it melts in your mouth, and those pockets of melted semisweet chocolate chips make every slice worth stealing.

I love that the banana flavor sings through without being cloyingly sweet. But what really gets me is the contrast between the rich cocoa notes and the fruitiness of the ripe bananas.

Serious craving material. I’ll eat it for breakfast, I’ll eat it at midnight.

Completely unreasonable. And always disappear faster than I expect.

No regrets, ever. Zero apologies.

Ingredients

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Mashed bananas: moist, naturally sweet, makes it feel cozy and homey.
Unsalted butter: rich mouthfeel, helps it stay tender and soft.
Granulated sugar: adds straightforward sweetness and that bakery-style crust.
Light brown sugar: basically caramel hints and extra moisture, so yum.
Eggs: binds everything together, gives structure so it doesn’t fall apart.
Vanilla extract: warm, familiar aroma that makes it taste like comfort.
Cocoa powder: chocolate punch without extra sweetness, deep flavor boost.
All-purpose flour: the backbone, keeps loaf firm but not bricklike.
Baking soda: lifts the crumb so it’s not dense or heavy.
Fine salt: balances sweetness and sharpens the chocolate notes.
Sour cream or yogurt: plus creaminess and tang, keeps it super moist.
Chocolate chips: melty pockets of joy, you’ll get gooey bites.
Chopped nuts: optional crunch and nutty contrast, adds little surprises.

Ingredient Quantities

3 ripe bananas, mashed (about 1 1/2 cups)

1/2 cup unsalted butter, melted and cooled

1/2 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder, sifted

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup sour cream or plain yogurt

1 cup semisweet chocolate chips, plus a few extra to sprinkle on top

1/2 cup chopped walnuts or pecans, optional but nice

How to Make this

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1. Preheat oven to 350 F and grease a 9×5 inch loaf pan or line it with parchment, then lightly butter the paper so it wont slip.

2. In a large bowl mash 3 ripe bananas until mostly smooth, about 1 1/2 cups, then stir in 1/2 cup melted and cooled unsalted butter, 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until combined.

3. Beat in 2 large room temperature eggs and 1 teaspoon vanilla extract, then fold in 1/2 cup sour cream or plain yogurt; make sure the butter had cooled first or the eggs might scramble.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1/3 cup sifted unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt so the cocoa and leavening are evenly distributed.

5. Add the dry ingredients to the wet in two additions, gently folding with a spatula until just combined; dont overmix or you’ll get a dense, tough loaf.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using, reserving a few chocolate chips to sprinkle on top for a pretty finish.

7. Scrape the batter into the prepared loaf pan, smooth the top and scatter the reserved chocolate chips over the batter.

8. Bake for 50 to 60 minutes, rotating the pan halfway through if your oven has hot spots; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

9. Let the bread cool in the pan on a wire rack for about 10 to 15 minutes, then run a knife around the edges and turn it out to cool completely before slicing so it sets up and slices clean.

10. Store loosely covered at room temp for 2 days or wrapped and refrigerated for up to 5 days; to revive slightly stale slices warm in the microwave for 10 to 15 seconds or toast them for a minute.

Equipment Needed

1. 9 x 5 inch loaf pan, greased or lined with parchment (butter the paper so it wont slip)
2. Large mixing bowl for the wet ingredients
3. Medium mixing bowl for the dry ingredients
4. Measuring cups and spoons (1 cup, 1/2 cup, 1/3 cup, teaspoons)
5. Potato masher or fork to mash the bananas
6. Whisk for the dry mix and to blend eggs if needed
7. Rubber spatula for folding and scraping the batter
8. Wooden spoon or sturdy spoon for mixing
9. Wire cooling rack to let the loaf set up
10. Oven mitts and a toothpick or cake tester to check doneness

FAQ

Q: My bananas aren't super brown. Will it still work?

A: Yes, but riper is better. Brown, spotty bananas give sweeter, more banana flavor and help the bread be moist. If yours are yellow, mash them and add a teaspoon of honey or a tiny bit more brown sugar to boost sweetness.

Q: Can I swap the sour cream for something else?

A: Absolutely. Plain yogurt works great, same amount. You can also use Greek yogurt but use a little less or thin it with a tablespoon of milk. No buttermilk? Mix 1/2 cup milk with 1/2 teaspoon vinegar and wait 5 minutes.

Q: How do I know when it's done?

A: Insert a toothpick into the center. If it comes out with moist crumbs but not raw batter, it's done. Expect about 50 to 60 minutes at 350°F (175°C) in a standard loaf pan. Ovens vary, so start checking at 45 minutes.

Q: My bread sinks in the middle. What happened?

A: Usually from underbaking, opening the oven too early, or too much leavening. Make sure baking soda is fresh and don't open the oven in the first 30 minutes. Also don't overmix the batter; a few streaks of flour are fine.

Q: Can I freeze the bread?

A: Yes. Cool completely, wrap tightly in plastic and foil or use a freezer bag. Keeps well up to 3 months. Thaw at room temp or warm slices in the toaster oven.

Q: Want it more chocolatey or less sweet. Easy fixes?

A: For more chocolate, stir in an extra 1/4 cup of cocoa or add dark chocolate chips. For less sweet, cut the granulated sugar to 1/3 cup and skip the extra chips on top. Remember it will change texture a touch.

Chocolate Banana Bread Recipe Substitutions and Variations

Bananas: swap with 1 1/2 cups unsweetened applesauce or 1 1/2 cups pumpkin puree. Texture will be a bit denser and less banana-y, but it still stays moist.
Unsalted butter: use 1/2 cup neutral oil like vegetable or canola, or 1/2 cup melted coconut oil. Oil makes it a tad more tender, so dont overmix.
Granulated sugar: replace with 1/3 to 1/2 cup honey or maple syrup. Reduce the other liquids by about 2 tablespoons and lower oven temp by 25 degrees F if the top browns too fast.
Eggs: make flax “eggs” with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes. Works well for binding, though crumb is a little chewier.

Pro Tips

1) Use very ripe bananas, the browner the better — they mash easier and give more banana flavor. If your bananas arent sweet enough, stir in a teaspoon of maple syrup or honey.

2) Let the melted butter cool to just warm before adding the eggs; if it’s too hot the eggs will scramble, and you dont want little cooked bits in your batter. Also beat the eggs a little first so they mix more evenly.

3) Fold the dry ingredients in gently and stop when you still see a few streaks of flour; overmixing makes the loaf dense. If you want a lighter crumb, sift the cocoa with the flour, and fold in the chips last to avoid pounding out the air.

4) To get a pretty crack on top and avoid a soggy center, bake on the middle rack, rotate the pan once, and check at 50 minutes. If the edges are done but center is too soft, tent loosely with foil for the last 5 to 10 minutes so the top doesnt burn while the middle finishes.

Chocolate Banana Bread Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I turned plain banana bread into a sinfully chocolaty, ultra-moist loaf studded with melty chocolate chips that disappears in seconds.

Servings

servings

Calories

344

kcal

Equipment: 1. 9 x 5 inch loaf pan, greased or lined with parchment (butter the paper so it wont slip)
2. Large mixing bowl for the wet ingredients
3. Medium mixing bowl for the dry ingredients
4. Measuring cups and spoons (1 cup, 1/2 cup, 1/3 cup, teaspoons)
5. Potato masher or fork to mash the bananas
6. Whisk for the dry mix and to blend eggs if needed
7. Rubber spatula for folding and scraping the batter
8. Wooden spoon or sturdy spoon for mixing
9. Wire cooling rack to let the loaf set up
10. Oven mitts and a toothpick or cake tester to check doneness

Ingredients

3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup sour cream or plain yogurt
1 cup semisweet chocolate chips, plus a few extra to sprinkle on top
1/2 cup chopped walnuts or pecans, optional but nice

Directions

Preheat oven to 350 F and grease a 9×5 inch loaf pan or line it with parchment, then lightly butter the paper so it wont slip.
In a large bowl mash 3 ripe bananas until mostly smooth, about 1 1/2 cups, then stir in 1/2 cup melted and cooled unsalted butter, 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until combined.
Beat in 2 large room temperature eggs and 1 teaspoon vanilla extract, then fold in 1/2 cup sour cream or plain yogurt; make sure the butter had cooled first or the eggs might scramble.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1/3 cup sifted unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt so the cocoa and leavening are evenly distributed.
Add the dry ingredients to the wet in two additions, gently folding with a spatula until just combined; dont overmix or you'll get a dense, tough loaf.
Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using, reserving a few chocolate chips to sprinkle on top for a pretty finish.
Scrape the batter into the prepared loaf pan, smooth the top and scatter the reserved chocolate chips over the batter.
Bake for 50 to 60 minutes, rotating the pan halfway through if your oven has hot spots; a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
Let the bread cool in the pan on a wire rack for about 10 to 15 minutes, then run a knife around the edges and turn it out to cool completely before slicing so it sets up and slices clean.
Store loosely covered at room temp for 2 days or wrapped and refrigerated for up to 5 days; to revive slightly stale slices warm in the microwave for 10 to 15 seconds or toast them for a minute.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.