Chocolate Banana Bread

Lately, I’ve been working on so many different recipes. However, this Chocolate Banana Bread is BY FAR my favorite. This is the best chocolate banana bread I’ve ever eaten.

It’s super chocolatey, tender and moist, easy to make, and just heaven on a plate. If I could describe this properly, it’s like a fudgy brownie, a chocolate loaf cake, and traditional banana bread got together and merged the best of everything.

It’s a chocolate lover’s dream. 

The fudgy yet cakey texture with the chocolate chips… as I said, heaven on a plate! Also, It goes PERFECTLY with a cup of coffee. Or by itself. Or with whatever you like – it’s just that good.

What I also love about this chocolate banana bread is that it uses simple ingredients and doesn’t require you to buy any special ingredients. I used ripe bananas just as they became spotty and a little cocoa powder and chocolate chips.. also a touch of nutmeg. This combination of ingredients is out of this world!

(full recipes and list of ingredients can be found in the recipe card)

• Ripe Bananas provide natural sweetness, moisture, and structure. Overripe bananas mash easily and help create a soft, tender crumb while reducing the need for excess sugar. If you have a bunch, make my banana bread cinnamon rolls or banana bread chocolate chip cookies next!
• Dutch-Process Cocoa Powder adds rich, deep chocolate flavor. It also creates a smooth, bakery style chocolate taste in banana bread.
• Sour Cream adds fat and acidity, which keeps the loaf moist and tender for a softer, finer crumb.
• Espresso Powder enhances the chocolate flavor without making the bread taste like coffee. A small amount deepens and intensifies the cocoa powder’s richness.
• Vegetable Oil keeps chocolate banana bread ultra-moist for days. You can also olive oil for a more earthy flavor. Melted butter is amazing, don’t get me wrong, but if you want a super moist banana bread, oil is the way to go.
• Semi-sweet Chocolate Chips add melty pockets of chocolate and balanced sweetness. Semisweet chocolate complements the cocoa powder without overpowering the banana flavor.

Substitutions and Variations

• If you’d like to use melted butter instead of oil, you can make this easy, quick swap! The bread may not be as fudgy and moist but it’ll taste delicious.
• Add banana extract for more punchy banana flavor!
• Add in milk chocolate or dark chocolate chips instead of semi-sweet depending on your flavor preference!
• Greek Yogurt is a great substitute for sour cream, if needed.

How To Make Chocolate Banana Bread with Chocolate Chips

Prep: Preheat oven to 350 degrees F. Line a  9 by 5-inch loaf pan with parchment paper so that about 2 inches of overhang on each side. This makes it easier to pull the loaf out when it’s finish baking.

Step 1: Add bananas to a large bowl and mash until smooth. Then add brown sugar, sugar, vanilla extract, eggs, egg yolk, sour cream, and vegetable oil. Use an electric hand mixer and blend everything together for about 1-2 minutes, until smooth. 

Step 2: In a separate bowl, whisk together all purpose flour, dutch process cocoa powder (I prefer modern mountain cocoa powder, however, use whatever you have!), espresso powder, baking powder, baking soda, kosher salt, and nutmeg. Add chocolate chips and toss to coat.

Step 3: Pour the dry ingredients into the wet ingredients and mix until smooth, about 30 seconds. Pour the banana bread batter into the prepared loaf pan and sprinkle additional chocolate chips on top. Bake in the preheated oven for 1 hour and 10-20 minutes, until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs. Let the bread cool in the pan until cooled completely.

Step 4: Optional – add heavy cream to a heat safe bowl and microwave for about 1 minute, until very warm. Add semi-sweet chocolate chips and butter. Let it sit for 3 minutes, then stir until the chocolate is fully melted. Remove the banana bread from the pan and place onto a wire rack. Pour the melted chocolate on top of the bread.