Calling all chocolate lovers! This double chocolate banana bread is packed with cocoa powder, chocolate chips and ripe bananas for the ultimate chocolatey loaf. It’s easy to make and stays moist for days.
Table of Contents
We’ve covered just about every variety of banana bread around here, from tasty mix-ins like peanut butter banana bread and mixed berry banana bread to my creative twists like zucchini banana bread and pumpkin banana bread. And while my chocolate swirl banana bread has long been a reader favorite, cocoa has never fully taken center stage. But that’s all about to change with this extra-moist double chocolate banana bread studded with chocolate chips.
While it may 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.
- Flour: Spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and makes the loaf dense and dry.
- Unsweetened cocoa powder: Natural unsweetened cocoa powder is what I use, but Dutch-process works great here too and gives the loaf a slightly deeper, more intense chocolate flavor.
- Sugar: Just good ol’ white sugar here. It keeps the sweetness clean so the banana and chocolate flavors stay front and center rather than competing with the deeper molasses flavor brown sugar would add.
- Baking powder + baking soda: You’ll need both leavening agents for this recipe.
- Overripe bananas: The darker, the better. Black-speckled, almost-too-far bananas are sweeter, softer and infinitely easier to mash. You need about 3 medium bananas for 1½ cups mashed. If your bananas aren’t quite there yet, check out my simple trick for how to ripen bananas in just 15 minutes.
- Eggs: Room temperature eggs blend more evenly into the batter. To bring eggs to room temp quickly, just set them in a bowl of warm water for 5 minutes.
- Vanilla extract: For flavor.
- Oil: I prefer using oil over melted butter in my banana bread recipes because it keeps the bread softer and extra-moist for days. I originally developed this recipe using vegetable oil, but I’ve since made countless loaves with olive oil. The key is using a neutral-flavored olive oil so it doesn’t overpower the loaf.
- Sour cream: One of my favorite ingredients for adding moisture and a subtle tang to quickbreads. If you don’t have any on hand, you can swap in any type of yogurt instead, just like in my reader-favorite Greek yogurt banana bread, or try blended cottage cheese like in my cottage cheese banana bread.
- Chocolate chips: Semi-sweet is my go-to because the slight bitterness balances the sweetness of the bananas, but dark or milk chocolate chips work if that’s what you prefer.
See the recipe card for full information on ingredients and quantities.
The easiest way to mash overripe bananas: Use a fork or a potato masher. No need to drag out the stand mixer. Either tool and 60 seconds is all it takes. The riper the bananas, the easier they’ll mash. I like to mash until mostly smooth, leaving a few small lumps for texture.
All that’s left to do is whisk together the dry ingredients in one bowl and the wet ingredients in another bowl (the one you mashed the bananas in). Pour the wet ingredients into the dry and stir just until combined. Overmixing can make your chocolate banana bread dense, so stop mixing as soon as the flour disappears.
Fold in the chocolate chips, then use a spatula to scrape the batter into a loaf pan lined with greased parchment paper. I like to sprinkle a handful of chocolate chips on top for a bakery-worthy finish.
Bake at 350°F for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the bread cool completely in the pan before lifting it out and slicing.
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 really want to take it over the top? A thick slice toasted in a hot pan with a little butter is arguably the best way to eat this loaf. The edges crisp up, the chocolate chips get melty again and it tastes like something you’d pay too much for at a bakery. Highly recommend.
FAQs
It’s definitely still banana bread. The cocoa powder adds rich chocolate flavor, but the ripe bananas remain the star of the show. Think of it as classic banana bread with a chocolate upgrade rather than chocolate cake with bananas mixed in.
Absolutely! I actually do this all the time when making banana bread. Frozen bananas are ideal because the freezing process breaks down the fruit’s cell structure, making them even softer, sweeter and easier to mash. Just thaw them completely at room temperature first, then drain off any excess liquid before using them in the batter.
Banana bread can turn out dry if too much flour is added or if the loaf is overbaked. Be sure to spoon and level your flour rather than scooping directly from the bag, and start checking the bread around the 50-minute mark.
Sure! Divide the batter evenly among a lined 12-cup muffin tin, filling each about 2/3 full. Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. If you want more muffin-specific tips, check out my banana chocolate chip muffins.
Yes! Chopped walnuts or pecans work beautifully here. Stir about ½ cup into the batter along with the chocolate chips.
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 1/2 cups mashed very ripe bananas (about 3 medium bananas)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil or olive 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 ½ teaspoon kosher 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 until a toothpick inserted comes out clean, 50 to 60 minutes. Remove the bread from the oven and allow it to cool completely pan.
- Using the parchment paper overhangs to lift the loaf out of the pan then slice and serve.
Kelly’s Notes
- Storing: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. It tastes even better on day two. If your kitchen runs warm or you want to stretch the shelf life a little longer, store it in the fridge for up to a week.
- Freezing: Slice first, then wrap each slice individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about an hour or microwave for 20 seconds. Prefer to freeze the whole loaf? Wrap tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight at room temperature before slicing.
- Sour cream swap: Any plain yogurt works as a direct 1:1 swap.
- Frozen bananas: Thaw completely at room temperature first, then drain off any excess liquid before mashing.
- Adding nuts: Stir about ½ cup of chopped walnuts or pecans into the batter along with the chocolate chips.
- Muffins: Divide the batter evenly among a lined 12-cup muffin tin, filling each about two-thirds full. Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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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!