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Double Chocolate Banana Bread is the perfect recipe for chocolate lovers and anyone who likes their banana bread moist and rich! With cocoa-infused batter and milk chocolate chips, it’s going to be your favorite way to use ripe bananas! I've even included the recipe to make these into muffins.
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5 from 2 votes

Double Chocolate Banana Bread Recipe

Double Chocolate Banana Bread is the perfect recipe for chocolate lovers and anyone who likes their banana bread moist and rich!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breads
Cuisine: American
Keyword: banana bread
Servings: 20 slices
Author: Aimee Shugarman

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups mashed bananas, about 4 ripe bananas
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup sour cream
  • 1 ½ cups milk chocolate chips, divided

Instructions

  • Preheat oven to 350 degrees F. Spray two 9x5-inch loaf pans with baking spray and set aside.
  • In a large mixing bowl, beat butter and sugar with paddle attachment. Add in eggs and vanilla and beat until well combined.
  • Add in bananas, mix until blended. Add in flour, cocoa powder, baking soda, and salt. Mix on low, adding in the sour cream as it blends. Once everything is blended, stop mixing.
  • Fold in 1 1/4 cup of the chocolate chips. Pour batter into prepared loaf pans. Sprinkle the tops with the remaining 1/4 cup of chocolate chips.
  • Bake bread for one hour. Remove and cool in pans for ten minutes. Remove from pan and cool completely on a wire rack.

Notes

  • Sour cream can be swapped with full fat yogurt or Greek yogurt. Avoid choosing flavored yogurts as they contain extra sweeteners that can affect the taste and texture.
  • Store- keep bread in airtight container at room temperature for up to a week (I use a ziploc bag).
  • Freeze- wrap cooled banana bread in foil, then slide into a freezer safe ziploc bag and store for up to 3 months. Thaw on counter overnight.
  • Make muffins- Spray muffin tins with non-stick baking spray. Fill about 2/3 full with batter and top with extra chocolate chips. Bake for 17-19 minutes. Recipe makes about 36 regular sized muffins.

Nutrition

Serving: 1slice | Calories: 328kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 246mg | Potassium: 186mg | Fiber: 3g | Sugar: 26g | Vitamin A: 410IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 2mg
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