Double Chocolate Banana Bread
If you love banana bread but want something indulgent, this Double Chocolate Banana Bread recipe is for you. It’s the perfect mix between a classic banana bread and chocolate cake. This banana bread recipe is extra moist, fudge-like and will satisfies all your chocolate cravings. Perfect for breakfast, snacks or desserts.
Why you'll love my chocolate banana bread recipe
Extra moist and fudgy
Thanks to ripe bananas, sour cream and extra chocolate chips
Easy to make
Quick bread recipe, easy preparation, one bowl, ready in under an hour.
Ingredients and substitutions
Bananas: The riper, the sweeter.
Cocoa powder: It helps give that deep chocolate flavor.
All-purpose flour: This recipe has not been tested with other types of bread.
Sugar: Adds sweetness and keeps it moist.
Neutral oil: For richness and moisture.
Eggs: For structure and flavor.
Espresso powder: This is my secret ingredient that enhances the chocolate flavor even more! If you don’t have espresso powder, you may use instant coffee or 2 Tablespoons of freshly brewed coffee. Shop my exact espresso powder here.
Vanilla extract: A little extra flavor.
Sour cream: Ensure a tender crumb.
Chocolate chips: Folded into the batter and sprinkles on top for melty pockets of chocolate.
For the rest of the ingredients, please see the recipe index card below!
Why do I need to use overripe, brown bananas?
Overripe bananas are sweeter and have a more intense banana flavor due to the starch breakdown during the ripening process. Very ripe bananas also add extra moisture. The browner, the better!
What's the best way to ripen bananas quickly?
Paper bag method
The best way to ripen bananas quickly is by placing it in a paper bag. Storing bananas in a paper bag traps the naturally occurring ethylene gas, which expedites the ripening process. This can take one to two days.
Oven method
Set the oven to 300°F. A lower temperature works best to soften the bananas without cooking them. Leave the bananas unpeeled and place on a baking sheet lined with parchment paper. Bake for 15-30 minutes, depending on how ripe the bananas are initially. They’re ready when the peels are completely black and the bananas are soft to the touch.
What is the best loaf pan to use?
I used 1lb. loaf tins for my banana bread. It’s also the same tins I use for my Easy Sandwich Bread recipe and Cozonac recipe too. (Shop my affiliate link here)
How do I get a crack down the center of my banana bread?
Creating that beautiful crack down the center of banana bread is what makes a normal banana bread recipe look and taste like the perfect banana bread recipe. Here are two methods to achieve it:
Use a score technique
After pouring the batter into the pan, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
This is my favorite technique! Before baking, place a thin strip of butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle.
Expert tips for the best banana bread
Don’t reduce the sugar
Sugar plays an important role in the rise, structure and texture of banana bread. The overall recipe is not very sweet.
Do not over-bake
I like to take my banana bread out of the oven 5-10 minutes sooner than traditional recipes.
Measure flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge.
Do not over-mix the batter
The more you stir, the more gluten you form and it results in a tough, rubbery crumb.
How to make Double Chocolate Banana Bread
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the pan
Preheat the oven to 350°F. Grease and line a 9″x5″ loaf pan with parchment paper. Set aside.
Prepare the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
Combine the wet ingredients
In a large bowl, whisk together the eggs and sugar until frothy and combined. Add oil and sour cream. Whisk until glossy.
Combine the wet and dry
Sift the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in smashed bananas and chocolate chips.
Bake
Pour the batter into the prepared baking pan, place a thin sliver of butter down the center and sprinkle extra chocolate chips on top. Bake for 60-65 minutes or until a toothpick inserted in the center of the loaf and it comes out clean. One hour usually does the trick.
Cool and serve
Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Can I make this banana bread without cocoa powder?
If you only want to use chocolate chips, omit the cocoa powder but increase the flour content by 1/2 cup.
Can I use frozen bananas?
Yes! First, thaw them first, drain any excess fluid and mash before adding to the recipe.
Important notes
This recipe makes one hefty banana loaf with plenty to share. But for those that would like to prep and freeze, I suggest using two separate bowls for each batch and here is why:
Consistency
When you double all the ingredients in the same bowl, it will be challenging to maintain consistency and will result in uneven distribution of ingredients.
Avoid over-mixing
You do not want to over-mix. Over-mixing the batter will lead to dense bread. This is a baking no-no. Gluten formation occurs with mixing. When too much gluten formation occurs before baking, you can end up with a dense, not fully risen, chewy banana bread instead of the soft and chewy texture we all hope for.
Leavening agents
Leavening agents like baking soda and baking powder may not react the same way in a larger batch and potentially affect the bread’s rise and texture. We want to avoid this.
Can I turn this loaf into muffins?
Yes! If making muffins, pre-heat the oven to 425°F. Divide the batter evenly between a standard muffin tin, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
How to store leftover banana bread
Store at room temperature
Fresh banana bread stores well on the counter at room temperature for 2-3 days. The environment in the fridge tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. It may last longer than 3 days but for optimal freshness, it is best enjoyed fresh and sooner.
Store in the freezer
Once the loaf is fully cooled, slice to your desired thickness, tightly wrap with a layer plastic wrap, then a layer of parchment paper and place in a freezer bag. Store up to 2 months in the freezer. Microwave at 10 second intervals.
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Double Chocolate Banana Bread
Ingredients
- 1½ cups all-purpose flour
- 2 large eggs
- 3 large ripe bananas smashed
- 3/4 cup granulated white sugar
- 1/2 cup cocoa powder
- 1/2 cup mini chocolate chips
- 1/2 cup neutral oil
- 3 Tablespoons sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder or instant coffee powder
- Pinch of salt
Instructions
Prepare the pan
- Preheat the oven to 350°F. Grease and line a 9"x5" loaf pan with parchment paper. Set aside.
Prepare the dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt.Note: I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. For this recipe, 1½ cups = 180 grams.Note: If you only want to use chocolate chips, omit the cocoa powder but increase the flour content by 1/2 cup.1½ cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, Pinch of salt, 1/2 teaspoon espresso powder or instant coffee powder
Combine the wet ingredients
- In a large bowl, whisk together the eggs and sugar until frothy and combined. Add oil, vanilla extract and sour cream. Whisk until glossy.2 large eggs, 3/4 cup granulated white sugar, 1/2 cup neutral oil, 3 Tablespoons sour cream, 1 teaspoon vanilla extract
Combine the wet and dry
- Sift the dry ingredients into the wet ingredients bowl and gently whisk until no more flour is visible and combined. Fold in smashed bananas and chocolate chips.3 large ripe bananas, 1/2 cup mini chocolate chips
Bake
- Pour the batter into the prepared baking pan, place a thin sliver of butter down the center and sprinkle extra chocolate chips on top. Bake for 60-65 minutes or until a toothpick inserted in the center of the loaf and it comes out clean. One hour usually does the trick.
Cool and serve
- Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry.
- I used 1lb. loaf tins for my banana bread. (Shop my affiliate link here)
- Yes! If making muffins, pre-heat the oven to 425°F. Divide the batter evenly between a standard muffin tin, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
14 Responses
My favorite website to look for new recipes! I loved everything i tried so far, but this one in particular has been on repeat ever since i found it
Thank you so much Lavi! 🙂
Can’t recommend this recipe enough! I think about this more often than I’d like to admit. Have it with milk and you’ll be so happy!
Yay! Milk sounds perfect with it. So glad you loved my recipe. 🙂
The yummiest chocolate banana bread I’ve ever tasted. I love anything and everything chocolate, so I knew I would enjoy this recipe. It’s just the right amount of chocolate, not overly sweet yet very moist. I’ll be making this many more times. Thank you my friend for always sharing the best with us!
Yay! Thank you Lo! We love hearing such high reviews. It’s my favorite recipe to make when I’m craving something chocolate. 🙂
This was amazing! I’ve always loved chocolate in my banana bread, but the extra chocolate makes it 10x better!
Thank you for the lovely review! 🙂
Me and my husband always have the neighborhood kids over for a snack and this one is our go to. They ask for our “chocolate bread” so much that my new nickname is the chocolate lady. Real sweet. Love this recipe.
What a lovely review! That makes us smile. 🙂
Great receipe,rich and flavorful,kids LOVED IT. I will save it and making it again pretty soon,great job and -Thank You -Patricia for helping mamas on our journey feeding an army chocolates lovers ☺️
Yay! This lovely comment made our day. 🙂
Such a good recipe! My kids new favorite version of banana bread!
Yay! Thank you for enjoying our recipe as much as we do. 🙂