This chocolate banana bread is chocolate-y, yummy goodness! The perfect balance of bananas and chocolate, with chocolate chips added for extra chocolatiness, it’s delicious for breakfast, snack time or dessert!
I make a lot of banana bread. Somehow, no matter if I buy a bunch of bananas or just a few, it’s never the right number, haha. There are always some turning brown on the counter and with four of us here, banana bread is a no-brainer way to use them up. I have a standard banana bread I make (our favorite version is with chocolate chips added) but some days call for a little more indulgence, you know?
A hard day. A hard week. Too long of a line at the mall. Almost anything is reason enough to eat this! 😉
This recipe was originally from a dear friend of my mom’s who we called ‘Aunt Sheila’ (yes, Sheila!) and I’ve loved it since I was a kid. When my friends invited me to do a post all about family recipes, I knew this chocolate banana bread was the one I’d be sharing!
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This works as a delicious breakfast treat, an afternoon snack with coffee or tea, or as an easy dessert with whipped cream!
The key to it’s extra chocolatiest quality is two kinds of chocolate. Cocoa powder is used in the batter, and then chocolate chips are added in for good measure. Cause you know, you really can’t have too much chocolate can you? 😉
And not only is it delicious, it’s easy, too!
I’ve tweaked this over the years to create a little more balance and up the moist-factor. I reduced the sugar, added sour cream, and increased the bananas slightly, and now it’s perfect for us! Chocolatey, super moist, with that sweetness from the bananas – it’s like a chocolate-covered banana in cake form!
As I was making it earlier this week and it was cooling and waiting to be photographed, my husband and son were literally begging me to finish so they could dive in. And I can’t say I blame them! 😉
Chocolatiest Chocolate Banana Bread
The perfect balance of bananas and chocolate, this extra-chocolatey Chocolate Banana Bread is delicious for snack time or dessert!
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup brown sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder (I used dutch-process, but natural is fine, too)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup mashed, very ripe bananas (about 2-3)
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350° F. Butter a 9 x 5-inch loaf pan; set aside.
- In a medium mixing bowl, whisk together flour, cocoa, baking soda and salt.
- Using a stand or hand mixer, cream together butter and sugar until combined.
- Add eggs, mixing thoroughly after each addition.
- Add dry ingredients to butter mixture in two steps, mixing until just combined. Do not over mix.
- Add mashed bananas, sour cream and vanilla and mix until just combined.
- Add chocolate chips and walnuts (if using) with a spatula.
- Pour mixture into prepared loaf pan and bake 55-65 minutes, until a toothpick or cake tester comes out clean.
- Cool in pan for 15 minutes then turn onto a cooling rack to cool completely.
- Store at room temperature, wrapped, for up to 4 days or in the refrigerator for up to a week.
Make sure your bananas are very ripe, with brown spots all over the peels. If they aren't ripe enough, the bread will not be as sweet or as flavorful.
This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap or aluminum foil and then store in a freezer plastic bag. Freeze for up to 3 months.
If you’re a chocolate lover, I know you’ll absolutely love this Chocolate Banana Bread!
Chocolate Banana Bread Essentials
Now be sure to check out my friend’s yummy family recipes they’re sharing below!
If you enjoyed this post, be sure to check out more recipes and entertaining ideas below:
Beth Pozzini Putz says
I made it tonight for dessert, and oh my word, I could have rolled in it. I served it warm with whipped cream♥️My husband and son loved it! Thank you for sharing!!
Haha love that!! Thanks so much Beth – and I’m so glad you loved it too!
Thank you for the inspiration! Mine always turn out dry. Can’t wait to add sour cream and chocolate!!
You’re so welcome Tammy – it’s a really good one! Hope you try it!
Tamara Gold says
This looks soo good – can’t wait to try the recipe!
Patti Olsen says
This recipe looks amazing and so delicious! I’m really excited to prepare it – Thanks for sharing!!
You had me at chocolate! This recipe looks and sounds delicious! I cannot wait to make it.
Haha it’s pretty darn good!! Hope you make it! 🙂
Sheila, could I use regular salted butter and cut the 1/2 tsp salt from the Chocolate Banana bread recipe?
Yes! I believe you could that easily. I’m pretty sure a stick of SALTED butter has around 1/4-1/3 tsp (depending on brand) so it would be slightly less salty, but probably not noticeable. Hope that helps!
Margaret Miller says
Can I substitute the soured cream for Greek yogurt in the Chocolate Banana Bread recipe? I always have Greek yogurt but rarely soured cream, thank you!
Yes! You can definitely use plain Greek yogurt – I’ve done it and it works perfectly well!
Margaret Miller says
Hi Sheila, that’s great news! Many thanks for your quick reply, looking forward to making the Chocolate Banana Bread very soon. Best wishes from Scotland x