Chocolate Banana Bread Recipe
If you’re in the mood for something rich, chocolatey, and downright comforting, this Chocolate Banana Bread is exactly what you need. Imagine the moistness of classic banana bread, now with a deep cocoa twist and melty chocolate chips in every bite. It’s the kind of recipe that transforms overripe bananas from your kitchen counter into a treat everyone will crave. Whether you’re baking it for breakfast, an afternoon snack, or a sweet dessert, this loaf is about to become your new go-to. Trust me, once you try it, you’ll understand why Chocolate Banana Bread has a permanent spot in my recipe box.
Ingredients You’ll Need
The beauty of Chocolate Banana Bread is that it uses pantry staples, yet each ingredient plays a starring role. Every component adds to the loaf’s irresistible flavor, fudgy texture, or gorgeous color. Here’s what you’ll need and why it matters:
- Ripe bananas: The riper, the better! Spotty bananas bring natural sweetness and moisture to the bread.
- Unsalted butter: Melted butter gives the loaf richness and a tender crumb—plus, it blends easily with the bananas.
- Granulated sugar: Provides just the right amount of sweetness while keeping the texture light.
- Brown sugar: Adds extra depth and a hint of caramel flavor that pairs perfectly with cocoa.
- Large eggs: Bind everything together and help the bread rise beautifully.
- Vanilla extract: Rounds out the flavors and enhances both the chocolate and banana notes.
- All-purpose flour: The trusty base that gives structure to the loaf.
- Unsweetened cocoa powder: This is what gives the bread its luscious chocolatey flavor and color.
- Baking soda: Ensures your loaf rises nicely and stays light.
- Salt: Just a little to balance the sweetness and make the chocolate sing.
- Sour cream or Greek yogurt: Keeps the bread extra moist and adds a slight tang.
- Semi-sweet chocolate chips: Stirred in and sprinkled on top for gooey bites throughout—feel free to use your favorite kind!
How to Make Chocolate Banana Bread
Step 1: Prep Your Pan and Oven
Before you dive into mixing, preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Taking a minute to prep your pan now means your Chocolate Banana Bread will release effortlessly later.
Step 2: Mash and Mix the Wet Ingredients
Grab a large bowl and mash your ripe bananas until smooth. Add in the melted butter, granulated sugar, and brown sugar, then whisk until everything is well-combined. Next, crack in the eggs and pour in the vanilla extract. Whisk again until the mixture looks creamy and cohesive.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This quick step ensures your cocoa powder gets evenly distributed and no pockets of dry ingredients end up in the finished bread.
Step 4: Bring the Batter Together
Now, pour your dry ingredients into the wet mixture. Gently stir until you see no more streaks of flour—don’t overmix, or your Chocolate Banana Bread might turn out dense. Fold in the sour cream (or Greek yogurt) and stir until just combined. Finally, fold in the chocolate chips so you get melty chocolate in every slice.
Step 5: Pour, Top, and Bake
Transfer the batter to your prepared loaf pan, smoothing out the top. If you want a show-stopping finish, sprinkle a generous handful of extra chocolate chips over the surface. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs—don’t worry if it picks up a little melted chocolate!
Step 6: Cool and Enjoy
Let your bread cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. This patience-testing step is worth it, as it allows the Chocolate Banana Bread to set up perfectly for slicing.
How to Serve Chocolate Banana Bread
Garnishes
Dress up each slice with a light dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of warm chocolate sauce. For a little crunch, sprinkle toasted walnuts or pecans on top before serving.
Side Dishes
Pair your Chocolate Banana Bread with a creamy latte, a glass of cold milk, or a scoop of vanilla ice cream for a dreamy dessert. It’s also lovely with fresh berries or a spoonful of Greek yogurt if you’re leaning toward a breakfast or brunch vibe.
Creative Ways to Present
For a fun twist, cut the loaf into thick slices and make Chocolate Banana Bread French toast. Or, cube it up and layer with whipped cream and berries for an easy trifle. You can even toast a slice and spread it with peanut butter for the ultimate indulgent snack.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Chocolate Banana Bread tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days, and it will stay moist and flavorful.
Freezing
This loaf freezes beautifully! Wrap individual slices or the whole loaf in a double layer of plastic wrap, then pop it in a zip-top freezer bag. It’ll keep well in the freezer for up to three months—just thaw overnight at room temperature when you’re ready to enjoy.
Reheating
To bring back that fresh-from-the-oven magic, warm slices in the microwave for about 10–15 seconds. If you prefer a slightly crisp edge, toast slices gently in a skillet or toaster oven. The chocolate chips will get all gooey again!
FAQs
Can I use frozen bananas for Chocolate Banana Bread?
Absolutely! Thaw your frozen bananas and drain any excess liquid before mashing. They’re just as sweet and work perfectly in this recipe.
Can I substitute the sour cream with something else?
Yes, plain Greek yogurt is a great alternative and still keeps the bread nice and moist. You could also use buttermilk in a pinch.
How do I know when the bread is done baking?
Insert a toothpick into the center—if it comes out with just a few moist crumbs (and maybe a little melted chocolate), your Chocolate Banana Bread is ready. Avoid overbaking to keep it tender.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a swirl of peanut butter add extra texture and flavor. Just fold them in with the chocolate chips.
Why does my banana bread sometimes sink in the middle?
Usually, this happens if the bread is underbaked or too much batter is added to the pan. Make sure to check doneness with a toothpick, and use the recommended pan size for best results.
Final Thoughts
Whether you’re a chocolate lover or just looking to upgrade your standard banana bread, this Chocolate Banana Bread is a must-bake. It’s foolproof, incredibly satisfying, and the kind of recipe you’ll want to share with friends and family—if you can resist eating it all yourself. Give it a try, and I bet it’ll become your new baking staple!
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Chocolate Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Banana Bread combines the natural sweetness of ripe bananas with rich cocoa and melty chocolate chips, creating the perfect dessert or snack loaf. Enhanced with sour cream for extra moisture and a tender crumb, this easy-to-make American classic is comforting and indulgent, ideal for any occasion.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 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
- 1 cup semi-sweet chocolate chips (plus extra for topping)
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 bowl, combine the mashed bananas, melted butter, granulated sugar, and brown sugar. Whisk in the eggs and vanilla extract until the mixture is smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt ensuring even distribution of leavening agents and cocoa.
- Mix wet and dry: Gradually add the dry ingredients to the wet banana mixture and stir gently until just combined, avoiding overmixing to maintain a tender crumb.
- Fold in sour cream and chocolate chips: Carefully fold the sour cream (or Greek yogurt) and the semi-sweet chocolate chips into the batter, ensuring they are evenly dispersed throughout.
- Pour and top: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chocolate chips on top if desired for an extra chocolatey crust.
- Bake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. This ensures the loaf is cooked yet remains moist inside.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- This bread tastes even better the next day as the flavors meld and moisture distributes.
- Use overripe bananas with lots of brown spots for maximum sweetness and moisture.
- Feel free to fold in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
- Substitute semi-sweet chocolate chips with dark chocolate chips for a richer chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
