We’ve covered just about every variety of banana bread around here, including dozens of mix-ins from zucchini and pumpkin to peanut butter and blueberries. And while a certain chocolate-swirled version has proven popular, never has cocoa taken the center stage. But that’s all about to change with this extra-moist Chocolate Banana Bread studded with chocolate chips.
While it make look like a chocolate-lovers paradise (and indeed it is!), the subtle hint of cocoa knows to play the supporting role to overripe, darkly speckled bananas. And that means the true banana flavor still shines through, even with all of those chocolate chips!
This recipe includes a dollop of sour cream, which seals in the moisture and lends just a touch of tang to offset the sweetness. Not a sour cream enthusiast? It can be easily substituted for any type of yogurt to achieve the same consistency and flavor highlights.
And we all know the best part of any banana bread is the chance for endless mix-ins. I’ve kept this recipe simple with semisweet chocolate chips, but you can use any variety of chocolate or even a combination of chocolate chips and nuts for added toastiness and crunch.
Slice into this beauty for a breakfast treat or serve it for dessert with a heaping dollop of my favorite Secret Ingredient Whipped Cream. And if you’ve made it this far but are still staring at bananas that haven’t quite hit their prime, have no fear! Check out my simple trick for how to ripen bananas in 15 minutes.
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed very ripe bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2/3 cup semisweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, eggs, vanilla extract, vegetable oil and sour cream.
- Add the banana mixture to the dry ingredients and stir just until combined then stir in the chocolate chips. Scrape the batter into the prepared loaf pan then sprinkle additional chocolate chips on top of the loaf.
- Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the loaf out of the pan and onto a rack to cool completely.
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Recipe inspired by Joy of Baking.
I just love this recipe! This is my third time making it. I reduce the sugar to half and it’s still sweet. You can eliminate but it won’t rise as much. But this is my new favourite way of making banana bread!
I’m so glad you enjoyed it!
Best recipe ever! Moist and not too sweet. Very delicious and always a winner. I sprinkle muesli on top and sometimes remove the chocolate chips to make it a little healthier.
I’m so thrilled you enjoyed the recipe, Cristine!
Just made this and this is a great recipe! I only had extra-lrg eggs so I used 3. Also, used all coconut sugar due to diabetic restrictions, and I can’t tell the difference. Sweetness of the chocolate chips is just right for this delicious loaf. Adding this one to my favorites. Thank you Kelly!
You are so welcome, Melissa! I’m thrilled you enjoyed the recipe!
Amazing recipe! Not too sweet, but moist and rich. Thank you!
You are so welcome, Sia! I’m thrilled you enjoyed the recipe!
Awesome!! Love chocolate and that it is moist!! Flavor is perfect!
So glad you enjoyed it!
To make this without sour cream (milk allergy), is it possible to do 1/2 cup oil instead of 1/4?
Hi Angel! Yes, that would work out great. Enjoy!
Just made this here in Nashville. There is no butter to be found so this was perfect. I didn’t have quite enough chocolate chips but it is still fantastic. The outside is delicately crusty and the inside very moist. I love that it isn’t super sweet. Definitely a keeper.
I’m thrilled you enjoyed the recipe, Kay!
Hi! Can I use dates instead of sugar?? I’m planning to try it tomorrow :)
Hi there – I’ve never tried that substitution so I’m not certain what the results would be. Let me know if you give it a shot!
I made this today, exactly as your recipe states and it is excellent! Thank you Kelly.
You are so welcome! I’m thrilled you enjoyed the recipe, Sandy!
How can I make this dairy free?
Hi Esther – I am not sure of a substitute for the dairy products, as I’ve never made this banana bread recipe before without them. Sorry I can’t be of more help!
This banana bread has just the right amount of chocolate flavor and is super-moist. I did substitute Greek yogurt as suggested in your post because that’s what I had on hand. Will be making it again. Thank you!
Thrilled you enjoyed the recipe, Beatrice!
Can I use buttermilk instead of sour cream?
Hi Richelle! That should work, however, I suggest you use 3/4 Cup buttermilk mixed with 1/3 cup soft butter for best results. Let me know if you give it a shot!
I was looking for some recipe to use up a bunch very ripe bananas and here it is. Am excited to try it. Also happy recipe
Uses oil instead of butter. So much easier to make and cheaper too.am going yo bake in small loaf pans for neighbor
Gifts.
Just made this VERRY VERRY GOOD. Thanks
Thrilled you enjoyed the recipe, Linda!
Omg I can’t wait to try this recipe, thank you for all the yummy recipes
You are so welcome, Kylie! Enjoy!
Loving those close up photos of all that chocolate. I want to jump in and take a bite!
Haha! Thank you, Karen!