Go Back
–+ servings
4.95 from 20 votes

Chocolate Banana Bread

By Britney
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10 servings
sliced chocolate banana bread stacked on top of each other with chocolate chips and chocolate ganache glaze on top.
Pin Print
The BEST chocolate banana bread recipe ever! It's an easy recipe that's super moist, tender, slightly fudgy, and all around delicious!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 1/2 cups (345 g) Bananas, (mashed, about 3-4 bananas)
  • 1 cup (220 g) Brown Sugar
  • 2 tbsp (25 g) Sugar
  • 2 tsp Vanilla Extract
  • 2 large (100 g) Eggs, (room temperature)
  • 1 (18 g) Egg Yolk, (room temperature)
  • 1/2 cup (120 g) Sour Cream, (room temperature)
  • 1/2 oil + 1 tbsp (126 g) Vegetable Oil
  • 1 3/4 cup (219 g) All Purpose Flour
  • 1/2 cup (43 g) Dutch Process Cocoa Powder
  • 1 tsp Espresso Powder
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Nutmeg
  • 1 cup semi-sweet chocolate chips, (more for topping)

Chocolate Ganache Topping (optional)

  • 1/2 cup Heavy Cream, (warmed)
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 2 tbsp Salted Butter

Instructions 

  • Preheat oven to 350 degrees F. Line a 9x5 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. 1 1/2 cups Bananas
  • 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. 1 cup Brown Sugar 2 tbsp Sugar 2 tsp Vanilla Extract 2 large Eggs 1 Egg Yolk 1/2 cup Sour Cream 1/2 oil + 1 tbsp Vegetable Oil
  • In a separate bowl, whisk together all purpose flour, dutch process cocoa powder, espresso powder, baking powder, baking soda, kosher salt, and nutmeg. Add chocolate chips and toss to coat. 1 3/4 cup All Purpose Flour 1/2 cup Dutch Process Cocoa Powder 1 tsp Espresso Powder 2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Kosher Salt 1/4 tsp Nutmeg 1 cup semi-sweet chocolate chips
  • Pour the dry ingredients into the wet ingredients and mix until smooth, about 30 seconds. Pour the banana bread batter into the prepared 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. (NOTE: Due to the chocolate chips, a toothpick may not come out completely clean, however, it should not be coated with batter when removed.)
  • Allow the chocolate banana bread to cool in the pan until cooled completely, this locks in moisture for that soft and slightly fudgy texture.
  • 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. 1/2 cup Heavy Cream 1/2 cup Semi-Sweet Chocolate Chips 2 tbsp Salted Butter

Notes

  • Be sure to use dutch process cocoa powder for this recipe. You can get away with using natural cocoa powder, but it'll likely be a bit too dry and won't rise as high in the oven.
  • Use ripe bananas! Not the kind of bananas that are brown/black, just ripe with a few spots will do. I find when the bananas are too ripe, the bread turns out a bit too sweet and kind of weird. So, just ripe will do!
  • I really like to use a hand mixer to mix together all of the wet ingredients, incorporating a lot of air so that it'll rise nicely in the oven. Banana bread batter is very heavy so we need those air bubble to help it rise sky high while baking. If you don't have one, you can also use a stand mixer or whisk vigorously.
  • Mashed the bananas let you mean it! Getting the bananas nice and smooth it keep to getting the best texture. It's ok if it's slightly lumpy, but it should be mostly smooth.
  • Use kosher salt as opposed to table salt. The salt grains are larger and dissolve better into the batter. It's also additive free and tastes better. (I use kosher salt exclusively for ALL of my recipes, so I'm biased but it's my favorite.)

Nutrition

Calories: 466kcal, Carbohydrates: 64g, Protein: 7g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 279mg, Potassium: 399mg, Fiber: 5g, Sugar: 37g, Vitamin A: 424IU, Vitamin C: 2mg, Calcium: 120mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!