Love banana bread & love chocolate? Then you'll love this double chocolate banana bread with sour cream, adapted from my original, TikTok viral moist banana bread! Using 3 ripe bananas, cocoa powder, and chocolate chips you'll have soft, moist, and flavorful banana bread at home!
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Why I Love This Double Chocolate Banana Bread
- Chocolate cake-esque: Between the cocoa powder & extra chocolate chips scattered throughout, this chocolate banana bread has all the vibes of chocolate cake but with a touch of banana flavor.
- Super moist: Just like my original banana bread recipe, this chocolate version uses sour cream & a bit of cornstarch to give you that moist texture!
- Easy to make: While I do recommend using an electric mixer to make this more fluffy vs. dense, because of the melted butter, you can also make this recipe with a simple spatula.
Ingredient Notes
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- Unsalted butter: I use unsalted in most of my baking but you can use salted butter and omit the added salt, if needed.
- Sour cream: This gives this chocolate banana bread a delicious, moist texture. You can substitute full-fat plain greek yogurt, if needed.
- Cocoa powder: I used Hershey's Natural Unsweetened Cocoa Powder for this recipe. You can use your favorite dutch cocoa powder, as well. I also tested this with Hershey's Special Dark and it was just okay; the regular cocoa definitely had a more desirable taste when combined with the banana flavor.
- Cornstarch: I like to add cornstarch to my banana bread to give it a little more moisture and in the case of this recipe, it gives it a bit more of a fluffy, soft texture. If you don't have it, you can omit.
- Chocolate chips: I tested this using both semi-sweet and dark chocolate chips, and both were delicious. If you have mini chocolate chips on hand, those also work well to help prevent the chocolate chips from sinking in the batter.
How to Make the Best Double Chocolate Banana Bread
This is just an overview showing step-by-step photos, jump down to full recipe card with exact instructions.
Step 1: Mash Bananas & Mix Batter
- In a large mixing bowl, use an electric mixer to beat melted butter (½ cup, i.e. 1 stick) and ripe bananas (1½ cups, i.e. about 3 large bananas) until mashed & smooth. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.
- Add light brown sugar (½ cup), and granulated sugar (½ cup), then mix until just combined. You don't want to beat this longer than it takes to incorporate.
- Add in the eggs (2 large), sour cream (½ cup), and vanilla extract (2 teaspoons) then stir until just combined. Once mixed, add in the baking soda (1 teaspoon), and baking powder (½ teaspoon), and salt (½ teaspoon) then mix again until just coombined.
Tip: I recommend mashing and creaming the bananas with an electric mixer to prevent yellow chunks in the baked bread. Getting them smooth also creates a fluffier, more tender bread.
Step 2: Fold in Flour & Chocolate Chips
- Mix this step with a spatula (not the mixer!). Mix in cornstarch (1 tablespoon), cocoa powder (½ cup), and all-purpose flour (1 cup) and stir until just combined. Do not mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
- In a small bowl, mix chocolate chips (1 ¼ cup) with extra flour (2 tablespoons). This will help the chocolate chips not sink as much in the batter.
- Mix 1 cup of the chocolate chips (not the whole amount!) into the batter (we're reserving the remaining ¼ cups for sprinkling on top).
Tip: After you add the flour & cocoa powder, I highly suggest mixing this with a spatula to prevent overmixing. Overmixing this step can result in your banana bread having a tough & chewy texture.
Step 3: Fill Pan
- Grease and a light-colored metal loaf pan with parchment paper, leaving at least a ½" overhang on all edges. This overhang will not only help you lift the loaf out of the pan, but it will also help "block" the batter from spilling over the edge if it raises more than expected.
- Fill pan ¾ full (you can usually fill up heavy batters like this almost all the way, just being sure to leave about ½″ at the top without having it rise over).
- Sprinkle the remaining ¼ cup of flour-covered chocolate chips on top.
Note: Because there are varying size of "standard" loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. See notes below for baking times for extra muffins.
Step 4: Bake & Slice
- Bake at 350°F for 60-75 minutes on the bottom or middle rack of your oven, until a toothpick comes out clean (minus the gooey chocolate chips!) or the internal temperature reaches 200°F. After 30 minutes of it baking, gently cover the top of your loaf with foil to prevent the top from browning. When baking, place your loaf near the bottom/middle of oven. You do not want it too close to the top or the top will brown faster than the inside can cook.
- Test doneness by sliding a toothpick or skewer into the center (or using an internal thermometer) while it's still in the oven. If it comes out clean (or just with a crumb or two, minus the gooey chocolate chips) it's ready.
- To prevent your banana bread from crumbling, be sure to wait until it's cooled (or mostly cooled!) before slicing. This recipe slices best on Day 2, as the flavors and texture meld together.
Tip: For clean cuts, use a large serrated-edge knife to cut the bread into slices (I like thick slices!).
Tips & Variations
- Use a mixer for a smoother, fluffier texture: While my original banana bread recipe is mixed by hand, I do prefer mixing this one with an electric mixer since it really helps "puree" the bananas as you're mixing, resulting in a softer texture. If you mix by hand, the texture will be a bit denser and you'll have more chunks of white banana throughout (which you can't notice in regular banana bread but stands out in this chocolate version!).
- Be sure to tent with foil: If making the regular-sized loaf, be sure to spray a piece of foil with nonstick cooking spray and gently place on top of the loaf at the 30-minute mark.
- Use mini chocolate chips: You can't fully avoid chocolate chips sinking in the batter but using mini chocolate chips can help combat this since they're lighter in weight than regular chocolate chips.
- Make them mini! I LOVE making this recipe in my mini loaf pan, as mini loaves are typically moister and have softer edges than regular loaves since they don't have to bake as long. This recipe will make 4 mini loaves using that pan; bake for 28-32 minutes, or until toothpick comes out clean (minus the gooey chocolate).
Frequently Asked Questions:
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Double Chocolate Banana Bread
Makes: 10 slices (1 loaf)
This super moist, double chocolate banana bread is about to become your new favorite way to use ripe bananas! Based off my viral moist banana recipe, this version packed a chocolately punch using cocoa powder & chocolate chips!
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F - this is important! You want to give your oven at least 20 minutes to heat up EVEN if it beeps and tells you it's preheated after 5 minutes (ovens lie!).
- In a large mixing bowl, use an electric mixer to beat melted ½ cup unsalted butter, i.e. 1 stick[/adjustable]) and 1 ½ cups ripe bananas (i.e. about 3 large bananas) until mashed & smooth. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.
- Add ½ cup light brown sugar, and ½ cup granulated sugar, then mix until just combined. You don't want to beat this longer than it takes to incorporate.
- Add in the 2 large eggs, ½ cup sour cream, and 2 teaspoons vanilla extract then stir until just combined. Once mixed, add in the 1 teaspoon baking soda, and ½ teaspoon baking powder, and ½ teaspoon salt then mix again until just combined.
- Mix this step with a spatula (not the mixer!).Lastly, mix in 1 tablespoon cornstarch, ½ cup unsweetened cocoa powder, and 1 cup all-purpose flour and stir until just combined. Do not mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
- In a small bowl, mix 1¼ cup semi-sweet chocolate chips with extra flour (2 tablespoons)[/adjustable]. This will help the chocolate chips not sink as much in the batter.
- Mix 1 cup of the chocolate chips (not the whole amount!) into the batter (we're reserving the remaining ¼ cups for sprinkling on top).
- Grease and line a 9" metal loaf pan with parchment paper, leaving a ½" overhang on all sides to hold the loaf if it starts to rise out of the pan.Fill pan ¾ full (you can usually fill up heavy batters like this almost all the way, just being sure to leave about ½″ at the top without having it rise over). Note: Because there are varying size of "standard" loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. See notes below for baking times for extra muffins.
- Sprinkle the remaining ¼ cup of flour-covered chocolate chips on top.
- (Read this step carefully!) Bake at 350°F for 60-75 minutes on the bottom or middle rack of your oven, until a toothpick comes out clean (minus the gooey chocolate chips!) or the internal temperature reaches 200°F. After 30 minutes of it baking, gently cover the top of your loaf with foil to prevent the top from browning. When baking, place your loaf near the bottom/middle of oven. You do not want it too close to the top or the top will brown faster than the inside can cook.
- Test doneness by sliding a toothpick or skewer into the center (or using an internal thermometer) while it's still in the oven. If it comes out clean (or just with a crumb or two, minus the gooey chocolate chips) it's ready.Once baked, you should ideally allow banana bread to cool in the pan for about an hour to allow it to set and cool. If not eating right away, cover with foil and let it completely cool before putting in a ziploc bag. Wrapping it in plastic too soon will trap the steam and could make your bread mushy. See notes below for storage instructions.
Notes from Melissa
Can I substitute sour cream with something else? If you don't have sour cream you can substitute in plain greek yogurt. Just be sure to mix your yogurt well before measuring to prevent all the liquid juices from being too much in the batter.
Extra batter? If you have a little batter leftover, you can scoop the rest into a few muffin tins and bake for 18-22 minutes.
Can you turn this whole recipe into muffins? Yes! Fill greased muffin tips with about 3 tablespoons batter and bake for 18-22 minutes until toothpick comes out clean. This will yield you about 14-16 muffins.
Pan Size Tips: Because there are varying size of “standard” loaf pans (some are wider than others and therefore fit more), you may end up with a little extra batter. You can scoop the rest into muffin tins and bake.
Oven Placement Tip: You do not want it too close to the top or the top will brown faster than the inside can cook.
Storage Tips: If warm: wrap in foil until cooled and let sit on counter. If completely cooled: wrap in plastic wrap or place in a gallon-sized ziploc bag. Storing it in plastic will ultimately make it stay moist longer.
Freezing Tips: To freeze, wrap loaf in several layers of plastic wrap then place in a freezer bag or container. This will keep the banana bread moist and can be frozen for up to 3 months. When ready to eat, remove from freezer and allow to thaw at room temperature (still wrapped).
Better on Day 2! I will say that this banana bread is even better Day 2. I mean, warm banana bread with butter is good but trust me, it’s even better the next day after all the banana flavor melds together.
Ripen Bananas Quick! Don’t have bananas on hand or don’t want to wait for to ripen? Did you know you can ripen bananas in the oven (and without a paper bag!). Simply place bananas (with their peel still on) on a rimmed baking sheet for 30-40 minutes at 300 degrees. The bananas will turn black and all the gooey insides will caramelize. Hooray for quick ripe bananas!
I wanted to try something different than my usual banana bread recipe. Well, this one quickly got added to my fav list! I didn’t have chips so I used chocolate chunks and it was delish! The brown sugar cuts the sweetness down so nicely. I also baked them in mini Bundt and snowflake shaped tins (baking for 45 min with the foil tent on at 30 min). This is a winner!!! Love it!
Thanks so much for adding the chocolate banana bread recipe to your favorites list, Stacy! I'm so glad you enjoyed it. Thanks so much for taking time to leave a review!
I followed the recipe as written and the cake was absolutely delicious! It's really helpful the way you parenthesis the ingredient amounts in the instructions, thank you. It's been added to my favorites recipe box.
I'm so glad you enjoyed the double chocolate banana bread, Renea. And, thanks for adding the recipe to your favorites! Thanks so much for taking time to leave a review!
Such a good recipe it tastes sooo goodd
Thank you so much for leaving a review! I really appreciate it!
Got it in the oven now and it smells amazing!!! It was so easy to make. Thank you!
Holy smokes it’s bomb! Super moist. Only two things I changed was only using the 1/2 cup of brown sugar since I didn’t want to too sweet. And I didn’t have sour cream or Greek yogurt so I used apple sauce. Next time I should add a tad of espresso to help bring out the chocolate flavor. 10/10
So happy to hear you loved the recipe, Lex! I appreciate you taking the time to leave a review!
I love this recipe! I’ve made it twice now, once in mini loaf pans and another in a regular loaf pan. Such a delicious variation of regular banana bread. I love how easy the instructions are to follow!
So so good!
It was a hit.
Easy to make! Sooooo yummy! My one year old loves it!!
Thank you so much for leaving a review, Joanna! Glad to hear it is one-year-old approved! :)
Made this today! Love it! What a great spin on banana bread and who doesn’t love chocolate! My husband said, it’s like heaven!
So happy to hear you guys enjoyed this recipe so much, Carisa! Thank you so much for leaving a review!
Made it once in a big pan and once with mini pans and both turned out perfect; moist and delicious!
Thank you so much for leaving a review, Sarah!
This is thebsecond recipe I've done and OMG this bread was amazing. Not too sweet which is what I was worried about. The bread came out great and tasted like a chocolate covered banana. I will absolutely make this again and make sure to hand out some breads to family.
So glad to hear you enjoyed the recipe, Naomi! Thank you so much for leaving a review!