Double Chocolate Banana Bread is the perfect recipe for chocolate lovers and anyone who likes their banana bread moist and rich! With cocoa-infused batter and milk chocolate chips, it’s going to be your favorite way to use ripe bananas! I’ve even included the recipe to make these into muffins.
I used my favorite sour cream banana bread recipe as the base, to help retains that moist texture and crumb. Added cocoa powder and chocolate chips for fudgy flavor!
Aimee’s Recipe Notes
- Taste: Banana and chocolate with a sweetness from the sugar and chocolate.
- Texture: Moist and tender with melty chocolate chunks in every bite.
- Ease to Make: Simple and beginner-friendly with just one mixing bowl.
- Cooking Method: Baked in the oven in loaf pans. Can also be made into muffins!
- Top Tip: Use overripe bananas (browner the better) for maximum flavor and sweetness in the bread.
If you’re a chocoholic, banana bread might not be your first choice for baking.
Unless it’s this Chocolate Banana Bread.
This is even richer than Chocolate Chip Banana Bread because it’s made with chocolate chips and the batter is also chocolatey. You get double the chocolate goodness in this banana bread loaf.
Here’s what makes this chocolate banana bread a standout:
- Just like traditional banana bread, this recipe relies on pantry and fridge staples that you’re likely to have on hand. I love when my baking doesn’t require a special shopping trip!
- Easy quick bread.
- Thanks to the over-ripe bananas, butter, and sour cream, this chocolate banana bread has a rich, tender crumb. Every bite is super moist, even a day or two after baking.
- You can serve this banana bread for breakfast, brunch, an afternoon snack, or dress it up with a scoop of ice cream and caramel sauce for dessert. It’s versatile like that!
For another variation on classic banana bread, try my Nutella Banana Bread with swirls of hazelnut spread. You’ll also love this Instant Pot Banana Bread, which is moist and dense in texture, and so easy to make in the pressure cooker!
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Soften this to room temperature so it blends easily with the other ingredients. Use my guide on how to soften butter quickly if you’ve forgotten to leave it out!
- Eggs – I also recommend letting the eggs come to room temperature. Just take them out of the fridge with the butter.
- Vanilla extract – An all-purpose flavor enhancer in baking. Always use pure vanilla extract, not imitation—the flavor has much more depth. My homemade vanilla extract is perfect here.
- Mashed bananas – The darker the bananas, the sweeter the banana flavor will be in this chocolate banana bread. Use my guide on how to ripen bananas quickly if yours aren’t quite brown yet.
- Cocoa powder – If your cocoa powder is lumpy, I recommend sifting it first.
- Sour cream – Or use plain full-fat Greek yogurt, if you prefer.
- Milk chocolate chips – Milk chocolate chips are richer than dark or semisweet, but you can substitute those if you’d like.
Tips and Tricks
- Don’t overmix the batter or you’ll end up affecting the rise, giving the loaf an unpleasantly dense texture.
- Feel free to swap a portion of the chocolate chips with another add-in. White chocolate chips would be a nice visual contrast, or add chopped nuts for a crunchy texture.
- If you’d like, you can add a glaze over the top of the chocolate banana bread after it cools, or add some coarse sugar (like sanding sugar or Demerara sugar) on top with the chocolate chips for some crunch and additional sweetness.
- Store this chocolate banana bread in an airtight container at room temperature for up to a week.
- This banana bread is also excellent for freezing. Wrap it in foil, place it in a freezer, bag and freeze for up to 3 months. Thaw at room temperature before serving.
How to Make Double Chocolate Muffins
If you’d like to make this recipe into muffins, you’ll get about 36 from this batter. Bake them at the same temperature, but reduce the baking time to 17 to 19 minutes.
You can use liners if you prefer, I usually just spray the regular sized muffin tins with baking spray (the type with flour in it). You can also use my homemade cake release in your muffins tins too.
More Easy Quick Bread Recipes
- Easy Moist Pumpkin Banana Bread
- Strawberry Bread
- Cranberry Orange Bread
- Cinnamon Swirl Zucchini Bread
- Lemon Poppy Seed Bread
- Blueberry Banana Bread Recipe
- Easy Moist Pumpkin Banana Bread
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Double Chocolate Banana Bread Recipe
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups mashed bananas, about 4 ripe bananas
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1 ½ cups milk chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with baking spray and set aside.
- In a large mixing bowl, beat butter and sugar with paddle attachment. Add in eggs and vanilla and beat until well combined.
- Add in bananas, mix until blended. Add in flour, cocoa powder, baking soda, and salt. Mix on low, adding in the sour cream as it blends. Once everything is blended, stop mixing.
- Fold in 1 1/4 cup of the chocolate chips. Pour batter into prepared loaf pans. Sprinkle the tops with the remaining 1/4 cup of chocolate chips.
- Bake bread for one hour. Remove and cool in pans for ten minutes. Remove from pan and cool completely on a wire rack.
Notes
- Sour cream can be swapped with full fat yogurt or Greek yogurt. Avoid choosing flavored yogurts as they contain extra sweeteners that can affect the taste and texture.
- Store- keep bread in airtight container at room temperature for up to a week (I use a ziploc bag).
- Freeze- wrap cooled banana bread in foil, then slide into a freezer safe ziploc bag and store for up to 3 months. Thaw on counter overnight.
- Make muffins- Spray muffin tins with non-stick baking spray. Fill about 2/3 full with batter and top with extra chocolate chips. Bake for 17-19 minutes. Recipe makes about 36 regular sized muffins.
