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
Scale
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
