Chocolate Banana Bread

This chocolate banana bread is moist and delicious with rich chocolate flavors thanks to the addition of cocoa powder and chocolate chips.

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Chocolate banana bread is everyone’s favorite homemade bread. The addition of chocolate chips and cocoa powder gives this bread a rich chocolate flavor. This is one bread recipe that is totally irresistible. 

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Be sure to try out these other bread recipes next. Both Pumpkin Banana Bread and Chocolate Zucchini Bread make moist bread with delicious flavors. Our Reese’s Peanut Butter Banana Bread is to die for.

MORE CHOCOLATE RECIPES:
Chocolate Trifle | Chocolate Lasagna | Busy Day Chocolate Cake

CHOCOLATE BANANA BREAD INGREDIENTS

You will need: 

FOR THE BANANA BREAD

• 1 ¼ cups all-purpose flour, leveled with a knife
• ¼ cup cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 stick salted butter, at room temperature
• ½ cup sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 ¼ cup mashed bananas, approximately 4 very ripe bananas
• ½ cup sour cream
• 1 teaspoon vanilla 
• ½ cup milk chocolate chips

FOR THE CHOCOLATE TOPPING

• ⅓ cup milk chocolate chips
• 2 tablespoons whole milk
• 3 tablespoons powdered sugar

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: This recipe is great with any flavor of chocolate chips in it. Dark chocolate chips, white chocolate, butterscotch, or peanut butter chips are all delicious options.

NUTS: For a nice crunch, you can add chopped nuts to your bread. Some of our favorites include pecans, walnuts, or almonds. 

HOW TO MAKE THIS CHOCOLATE BANANA BREAD RECIPE

STEP ONE: Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with cooking spray, set aside.

STEP TWO: In a medium mixing bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine until there are no lumps remaining from the cocoa powder. Set aside.

STEP THREE: In a large mixing bowl add the butter, sugar, light brown sugar, and eggs. Using a hand mixer on high, beat the mixture for 2 minutes.

STEP FOUR: Add the mashed bananas, sour cream, and vanilla. Continue to beat together for another 1 to 2 minutes, or until completely combined and no sour cream lumps remain. Use a rubber spatula to scrape down the sides of the bowl as needed.

STEP FIVE: Add the dry ingredients to the wet ingredients. Using the hand mixer on a low speed, beat together until no flour streaks remain. Again, use a rubber spatula to scrape down the sides of the bowl as needed.

STEP SIX: Add the chocolate chips and use the rubber spatula to fold in the chocolate chips until combined.

STEP SEVEN: Pour the batter into the greased loaf pan and spread evenly with a spatula. Bake for 55 to 60 minutes. Test the center of the bread with a toothpick to see if it comes out clean. If not, continue to bake for an additional 5 to 10 minutes.

STEP EIGHT: Remove the chocolate banana bread from the oven and let it cool in the pan for 15 minutes. Run a knife around the outer edges of the pan to loosen the bread from the pan.

STEP NINE: Turn out the bread onto a cooling rack and let cool completely before serving.

STEP TEN: While the bread is cooling, add the chocolate chips and whole milk to a small mixing bowl. Microwave for 15 seconds. Remove from the microwave and stir until all of the chocolate is completely melted.

STEP ELEVEN: Add the powdered sugar and whisk together. Let the chocolate topping sit out until the bread is completely cooled.

STEP TWELVE: Once the bread is completely cooled, drizzle the chocolate topping over the bread and serve.

STORAGE

IN THE FRIDGE: Store banana bread in an airtight container or sealed bag at room temperature for 4 to 5 days.

IN THE FREEZER: To freeze, wrap bread tightly in plastic wrap and place it in a freezer bag. Freeze up to 3 months.

Banana bread is one of my go-to baked goods, especially when I’m looking to use up some bananas that have ripened. Adding a bit of cocoa and chocolate chips to my tried and true bread recipe is a game-changer. It takes this easy recipe and gives it a brand new, delicious twist.

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• Banana Bread
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Chocolate Banana Bread

5 from 3 votes

This chocolate banana bread is moist and delicious with rich chocolate flavors thanks to the addition of cocoa powder and chocolate chips.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

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Ingredients

  

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Chocolate Banana Bread

• 1 1/4 cups all-purpose flour leveled with a knife
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 stick salted butter at room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/4 cup mashed bananas approximately 4 very ripe bananas
• 1/2 cup sour cream
• 1 tsp vanilla
• 1/2 cup milk chocolate chips

Chocolate Topping

• 1/3 cup milk chocolate chips
• 2 tbsp whole milk
• 3 tbsp powdered sugar

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with cooking spray, set aside.
• In a medium mixing bowl add the flour, cocoa powder, baking soda, and salt. Whisk to combine until there are no lumps remaining from the cocoa powder. Set aside.
• In a large mixing bowl add the butter, sugar, light brown sugar, and eggs. Using a hand mixer on high, beat mixture for 2 minutes.
• Add the mashed bananas, sour cream, and vanilla. Continue to beat together for another 1 to 2 minutes or until completely combined and no sour cream lumps remain. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the dry ingredients to the wet ingredients. Using the hand mixture on a low speed, beat together until no flour streaks remain. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Add the chocolate chips and use the rubber spatula to fold in the chocolate chips until combined.
• Pour the batter into the greased loaf pan and spread evenly with a spatula.
• Bake for 55 to 60 minutes. Test the center of the bread with a toothpick to see if it comes out clean. If not, continue to bake for an additional 5 to 10 minutes.
• Remove the chocolate banana bread from the oven and let cool in the pan for 15 minutes. Run a knife around the edges of the pan to loosen the bread from the pan.
• Turn out the bread onto a cooling rack and let cool completely before serving.
• While the bread is cooling add the chocolate chips and whole milk to a small mixing bowl. Microwave for 15 seconds. Remove from the microwave and stir until all of the chocolate is melted.
• Add the powdered sugar and whisk together. Let the chocolate topping sit out until the bread is completely cooled.
• Once the bread is completely cooled, drizzle the chocolate topping over the bread and serve.

Nutrition

Calories: 466kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 359mg | Potassium: 253mg | Fiber: 3g | Sugar: 46g | Vitamin A: 581IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg

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