This chocolate banana bread is moist and tender with a rich chocolate flavor that’s not overly sweet. It’s simple to make and perfect for banana bread lovers who also crave chocolate.
**This post was updated August 22, 2022 with new photos, recipe tips and a slightly updated recipe**
If you have a bunch of ripe brown bananas and love chocolate, this double chocolate banana bread is ideal. It’s very moist and has the familiar dense texture of classic banana bread. The chocolate flavor comes from both cocoa powder and chocolate chips folded into the batter. Although it’s chocolatey, it isn’t cloyingly sweet; the banana flavor balances and softens the chocolate, making it indulgent yet perfectly pleasant with a morning coffee. 
Making Chocolate Banana Bread: Step-by-Step Photos
Below are step-by-step photos with instructions and tips. To jump straight to the recipe, scroll down.
- Preheat the oven to 350°F (180°C or 170°C fan forced). Line the bottom of a 9×5 inch (23×12.5 cm) loaf pan with baking paper (not wax paper) and grease the sides. This helps the loaf release cleanly after cooling.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Dutch-process cocoa works well for a deeper chocolate flavor. If your cocoa is lumpy, whisk it thoroughly first.
- In a separate bowl, whisk the melted and slightly cooled butter with the granulated sugar, brown sugar, eggs and vanilla until smooth. Make sure the butter has cooled so it won’t scramble the eggs.
- Whisk the mashed bananas and sour cream into the wet mixture. A touch of sour cream improves the crumb and keeps the bread extra moist.
- Make a well in the dry ingredients and pour the wet mixture into it. Gently fold together with a rubber spatula or wooden spoon. Avoid overmixing to prevent a tough loaf.
- When the batter is about 80–90% combined, fold in the chocolate chips. Some lumps are fine—don’t worry if the batter isn’t perfectly smooth.
- Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (melted chocolate on the toothpick is fine). Oven times vary.
Baking Tips & Questions
- Use brown bananas. They should be at least 50% brown for the best moisture and sweet, mellow banana flavor needed in baking.
- If you prefer muffins instead of a loaf, this batter can be adapted for chocolate banana muffins (note: recipe adjustments will be needed for yield and baking time).
- Why did my banana bread sink in the middle? This usually happens when the bread wasn’t baked long enough or the pan used was too small. A properly baked loaf will have a toothpick come out clean or with a few damp crumbs or melted chocolate. Also confirm your baking powder and baking soda are fresh.
- Banana bread freezes well. Once fully cooled, wrap the loaf tightly in plastic wrap several times and place in a freezer bag or wrap with foil. Thaw in the refrigerator before bringing to room temperature; do not thaw on the counter to avoid a gummy center.
Keep a few brown bananas on hand so you can make this whenever the craving hits. The loaf is fudgy and chocolate-filled but not overpoweringly sweet—an excellent double chocolate banana bread.
If you have more ripe bananas, try other banana-based recipes or variations using your favorite mix-ins and frostings.
Double Chocolate Banana Bread
Equipment
- 9×5 inch (23×13 cm) loaf pan
Ingredients
- 1 1/3 cup all-purpose flour (166 g), spooned & leveled
- 1/3 cup cocoa powder (27 g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (112 g), melted & cooled
- 1/4 cup granulated sugar (50 g)
- 1/2 cup brown sugar (100 g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cup mashed bananas (300 ml), about 3 bananas
- 1/4 cup sour cream (60 ml)
- 1 cup chocolate chips (180 g)
Instructions
- Preheat the oven to 350°F (180°C or 170°C fan forced). Line the bottom of a 9×5 inch loaf pan with baking paper and grease the sides.
- Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In a separate large bowl, whisk the melted butter with granulated sugar, brown sugar, eggs and vanilla until smooth.
- Whisk the sour cream and mashed bananas into the butter mixture.
- Make a well in the dry ingredients, pour in the wet ingredients and gently fold together until mostly combined.
- When about 80–90% combined, gently fold in the chocolate chips.
- Spoon the batter into the prepared pan and smooth the top.
- Bake 55–65 minutes, testing with a toothpick: it should come out clean or with a few moist crumbs or melted chocolate. Oven times vary.
- Cool completely before removing from the pan and slicing.
Notes
- Pan Size: This recipe is too much for an 8×4 inch pan; use a 9×5 inch pan.
- Cocoa: Dutch-process cocoa gives a richer chocolate flavor.
- Bananas: Use brown bananas for best moisture and flavor.
- Nutrition: Nutrition details are estimates based on 10 slices.
- Storage: Store at room temperature in an airtight container up to 3 days. Wrap and freeze up to 2 months; thaw in the refrigerator, not on the counter.