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overhead picture of sliced chocolate banana bread

Double Chocolate Banana Bread Recipe

Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 484kcal
Author: Becky Hardin
A slice of moist banana bread is never a bad idea, and when it's chocolate flavored that's even better! Super quick to prep, it comes out so perfectly and it's one of my favorite treats!
Print Recipe


  • 1 cup all-purpose flour 120 grams
  • ½ cup unsweetened Dutch-process cocoa powder 42 grams
  • 1 teaspoon baking soda 3 grams
  • ½ teaspoon kosher salt
  • 3 ripe bananas mashed
  • ½ cup unsalted butter 113 grams, melted (1 stick)
  • 1 cup brown sugar 213 grams
  • 2 large eggs 100 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup sour cream 114 grams
  • 1 cup bittersweet chocolate chips 170 grams, divided


  • Preheat oven to 350°F, grease 9x5-inch loaf pan with nonstick spray, and set aside.
  • In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
    1 cup all-purpose flour, ½ cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
  • In a large bowl, combine the mashed bananas with the melted butter. Stir to combine.
    3 ripe bananas, ½ cup unsalted butter
  • Add the brown sugar, egg, vanilla, and sour cream. Mix well.
    1 cup brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup sour cream
  • Gradually add dried ingredients to the large bowl of wet ingredients. Do not overmix.
  • Fold in the chocolate chips, reserving ¼ cup for the top of the bread.
    1 cup bittersweet chocolate chips
  • Pour the batter into the prepared pan and sprinkle with the remaining chocolate chips.
  • Bake for 60 minutes. Oven times may vary. Check for doneness at 50 minutes, and every 5-10 minutes after that until a toothpick comes out batter free.
  • Allow to nearly completely cool to room temperature before removing from pan.



  • Use very ripe bananas for the richest and sweetest flavor.
  • Bake the bread in a pre-heated oven so that it cooks evenly all the way through.
  • Be careful to not over-bake your banana bread. It’s done when a tester inserted into the center of the loaf comes out with a few moist crumbs attached.
Storage: Store double chocolate banana bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.


Serving: 1slice | Calories: 484kcal | Carbohydrates: 66g | Protein: 7g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 340mg | Potassium: 475mg | Fiber: 4g | Sugar: 40g | Vitamin A: 542IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 2mg