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chocolate banana bread loaf overhead

Double Chocolate Banana Bread

The deep chocolate flavor and moist crumb makes this perfect for chocolate lovers. It’s the perfect excuse for chocolate at breakfast. The sweetness level is not overbearing, however it’s definitely packed with enough chocolate when you are having a craving!
Course baked dessert, Breakfast
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time (estimate) 30 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 265kcal
Author Toni Dash


  • 1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup sour cream
  • 2 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 3 large ripe bananas Measures to 1 ½ cups when mashed
  • ½ cup semi sweet mini chocolate chips plus a few extra to sprinkle on top


  • Preheat oven to 350 degrees F. Line a 9-inch by 5-inch loaf pan with parchment paper, for easy release, and spray lightly with a nonstick cooking spray.
    NOTE: because it's difficult to remove the bread with the melted chocolate chips on top ,lining the pan in this way works well.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter and sour cream until creamy.
    Add in the eggs, sugar, and vanilla; mix until combined. In a small bowl, mash the bananas with a fork until creamy; there will be lumps.
  • Add the bananas and flour mixture to the large bowl and mix until combined. Fold in the ½ cup mini chocolate chips.
  • Spoon the batter into the prepared pan and bake for 50-60 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
  • Cool for 10 minutes before removing to a cooling rack. Cool completely before cutting for clean slices.
  • Store covered at room temperature or refrigerator.


Variations & Substitutions
  • Sour cream: Greek yogurt or any full fat yogurt can be substituted.
  • Bananas: this is best with bananas that have brown spots. The more brown the sweeter the bread.
  • Sugar: For a deeper flavor, and more moisture, use light brown sugar, or even half brown and half granulated. There is a ton of moisture in this bread so granulated works great.
  • Chocolate Chips: Because of the sweetness level, we used semi sweet chocolate chips. Milk chocolate could be used if preferred or dark chocolate. If milk chocolate is used then you might take the sugar amount down to a ¼ cup.
  • Add Ins: Different mix ins could be added such as crushed walnuts, or even peanut butter chips. Start with ½ cup of each and adjust as desired.
How to Store it
Store wrapped in plastic wrap or in an airtight container at room temperature or refrigerator.
How to Freeze it
Allow the moist banana bread to fully cool. Wrap snugly in plastic wrap and then place it in a freezer gallon bag or freezer safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.


Calories: 265kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 206mg | Potassium: 270mg | Fiber: 3g | Sugar: 17g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg