Banana bread is a classic comfort food, but what happens when you take it up a notch? You get the best Double Chocolate Banana Bread! This deliciously rich and moist treat is packed with chocolate chips, made extra tender with sour cream, and perfectly balanced with the natural sweetness of ripe bananas. Whether you’re looking for a quick breakfast option or a dessert to satisfy your sweet tooth, this chocolate banana bread has you covered.
In this detailed post, we’ll go over the ingredients, step-by-step instructions, expert tips, storage recommendations, and variations so you can make the perfect double chocolate banana bread every time.
Why You’ll Love This Recipe
- Moist and Tender: The addition of sour cream ensures a soft and moist texture.
- Double the Chocolate: Cocoa powder and chocolate chips make this banana bread irresistibly rich.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile: Perfect for breakfast, brunch, snack, or dessert.
- Freezer-Friendly: Make ahead and store for later without losing flavor.
Ingredients & Their Role
To create the perfect double chocolate banana bread, you need the right combination of ingredients. Here’s why each ingredient is essential:
- 1 cup All-purpose flour – The base structure of the banana bread.
- ½ cup Unsweetened cocoa powder – Provides the deep chocolate flavor.
- 1 teaspoon Baking soda – Helps the bread rise and become fluffy.
- ½ teaspoon Salt – Enhances the overall flavor.
- ½ cup Unsalted butter (melted) – Adds richness and moisture.
- ¾ cup Brown sugar (packed, light or dark) – Sweetens the bread and gives it a slight caramel-like depth.
- 3 Large ripe bananas (mashed) – The star ingredient that provides natural sweetness and moisture.
- 2 Large eggs (room temperature) – Adds structure and binds the ingredients together.
- ½ cup Sour cream (room temperature) – Keeps the banana bread super moist.
- 1 teaspoon Pure vanilla extract – Enhances the flavor.
- 1 cup Semi-sweet chocolate chips (plus extra for topping) – Melty chocolate in every bite!
- ¼ cup Mini chocolate chips – A mix of sizes adds texture and even more chocolate flavor.
Step-By-Step Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Spray a 9×5-inch loaf pan with non-stick baking spray.
- Line the pan with parchment paper for easy removal after baking.
Step 2: Prepare Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Stir well and set aside.
Step 3: Mash the Bananas
- Use a fork or potato masher to mash the ripe bananas in a small bowl.
Step 4: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter and brown sugar until a thick paste forms.
- Stir in the mashed bananas, sour cream, and vanilla extract until well combined.
- Add in the eggs one at a time, mixing well after each addition.
Step 5: Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture.
- Stir until just combined (some lumps from the bananas are okay!).
- Fold in the semi-sweet and mini chocolate chips.
Step 6: Pour and Bake
- Pour the batter into the prepared loaf pan, filling it ¾ full.
- Sprinkle extra chocolate chips on top for a beautiful finish.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Let the banana bread sit in the pan for 10 minutes.
- Transfer to a cooling rack and let it cool completely before slicing.
- Enjoy warm or at room temperature!
Expert Tips for Perfect Banana Bread
- Use Ripe Bananas: The riper, the better! Brown-spotted bananas provide the best natural sweetness.
- Don’t Overmix: Overmixing can make the bread dense. Stir until just combined.
- Room Temperature Ingredients: Helps the batter mix evenly.
- Use Parchment Paper: Makes removal easier and prevents sticking.
- Check for Doneness: Insert a toothpick—if it comes out clean, your bread is ready.
Storage & Freezing
Room Temperature:
- Store banana bread covered at room temperature for up to 4 days.
Refrigerator:
- Keep in an airtight container in the fridge for up to a week.
- Warm slices in the microwave before serving.
Freezing:
- Wrap individual slices in plastic wrap and place them in a freezer bag.
- Store for up to 3 months.
- Thaw at room temperature or microwave for a quick treat.
Variations & Add-Ins
Want to personalize your banana bread? Here are some exciting variations:
- Nutty Delight – Add ½ cup chopped walnuts, pecans, or almonds for extra crunch.
- Chocolate Overload – Use dark chocolate chunks instead of semi-sweet chocolate chips.
- Peanut Butter Swirl – Swirl in ¼ cup peanut butter for a nutty flavor twist.
- Coconut Bliss – Stir in ½ cup shredded coconut for a tropical touch.
- Zesty Orange – Add 1 teaspoon orange zest to enhance the flavor.
- Mocha Magic – Mix in 1 teaspoon instant espresso powder for a coffee-chocolate combo.
- Berry Burst – Fold in ½ cup fresh raspberries or chopped strawberries for fruity goodness.
- Caramel Drizzle – Drizzle with salted caramel sauce before serving for extra decadence.
- Vegan-Friendly – Substitute coconut oil for butter, flax eggs for eggs, and dairy-free yogurt for sour cream.
- Mini Muffins – Pour batter into a muffin tin and bake at 350°F for 15-18 minutes for easy grab-and-go treats.
FAQs
Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.
Can I make this dairy-free?
Swap butter for coconut oil and use dairy-free yogurt instead of sour cream.
What if I don’t have sour cream?
Use Greek yogurt as a substitute.
Why did my banana bread sink in the middle?
This can happen if it’s underbaked or if too much moisture was added.
Final Thoughts
Double Chocolate Banana Bread is the ultimate treat for chocolate lovers. Its combination of moist banana goodness and rich chocolate flavor makes it a go-to recipe for any occasion. Whether you serve it warm with a pat of butter or enjoy it as a sweet snack, this banana bread is sure to please.
One of the best things about this recipe is its versatility. You can keep it classic or experiment with different variations like nuts, berries, or even peanut butter swirls. The possibilities are endless, making it a recipe you’ll want to revisit time and time again. Plus, since it stores and freezes well, you can always have a slice of indulgence ready whenever you crave it.
Baking this banana bread is not only easy but also a great way to use up overripe bananas. So the next time you see those brown bananas on your counter, don’t throw them away—turn them into a delicious loaf of double chocolate perfection!
We hope you enjoy making (and eating) this incredible banana bread. Give it a try and share your experience in the comments. What’s your favorite way to enjoy banana bread? Let us know!
Print
🍫 Double Chocolate Banana Bread – The Ultimate Treat! 🍌
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Description
There’s something magical about the aroma of banana bread baking in the oven. It takes me back to childhood, sneaking chocolate chips into the batter while my grandmother wasn’t looking. This Double Chocolate Banana Bread is a dream—moist, rich, and loaded with chocolate chips! Whether it’s for breakfast or dessert, each bite melts in your mouth. Give it a try, and let me know if it brings back sweet memories for you too!
Ingredients
✅ 1 cup all-purpose flour
✅ ½ cup unsweetened cocoa powder
✅ 1 tsp baking soda
✅ ½ tsp salt
✅ ½ cup unsalted butter, melted
✅ ¾ cup packed brown sugar (light or dark)
✅ 3 large ripe bananas, mashed
✅ 2 large eggs (room temp)
✅ ½ cup sour cream (room temp)
✅ 1 tsp pure vanilla extract
✅ 1 cup semi-sweet chocolate chips (+ extra for topping)
✅ ¼ cup mini chocolate chips
Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2️⃣ In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3️⃣ Mash bananas in a separate bowl.
4️⃣ Whisk melted butter and brown sugar until smooth, then mix in bananas, sour cream, and vanilla.
5️⃣ Beat in eggs one at a time. Add dry ingredients and mix until just combined. Stir in chocolate chips.
6️⃣ Pour batter into loaf pan (¾ full) and sprinkle extra chocolate chips on top.
7️⃣ Bake 50-60 minutes or until a toothpick comes out clean.
8️⃣ Let cool for 10 minutes in the pan, then transfer to a wire rack
Notes
🔹 High Altitude Tip: Add 1 tbsp extra flour.
🔹 Extra Batter? Use a muffin pan! Bake at 350°F for 16-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 300
- Sugar: 27g
- Fat: 14g
- Carbohydrates: 42g
- Protein: 4g