Chocolate Banana Bread

I have a confession to make. For the past month, my kitchen has smelled like a chocolate factory and my family has had zero complaints. Why? Because I have been on a mission to create the most ridiculously good Chocolate Banana Bread that has ever existed. After batch after batch of testing, tweaking, and taste-testing (okay, that part was fun), I finally nailed it.

This loaf is deeply chocolatey, incredibly moist, and studded with melty chocolate chips in every single bite. Do you like chocolate? Yes? Then you are about to become my new best friend. If the answer is somehow no — well, send your slice my way and we will call it even.

Chocolate Banana Bread Ingredients

• Margarine, softened — Softened margarine blends seamlessly into the batter and keeps the crumb incredibly tender from start to finish.

• White sugar — Plain white sugar lets the chocolate and banana flavors take center stage without competing sweetness.

• Eggs — These bind everything together and give the loaf its satisfying, slightly springy structure.

• Bananas, mashed — The riper and spottier, the better — overripe bananas bring natural sweetness and the moisture that makes this bread irresistible.

• Vanilla extract — Just a splash rounds out the deep cocoa flavor and adds a subtle warmth to every bite.

• All-purpose flour — The backbone of the loaf, giving it just enough structure to hold all that chocolatey goodness together.

• Unsweetened cocoa powder — This is where the deep, rich chocolate flavor lives — make sure it is good quality.

• Lite sour cream — The secret weapon. Sour cream adds a subtle tang and keeps the texture luxuriously moist without making it heavy.

• Semisweet chocolate chips — Folded right into the batter, these melt into little pockets of chocolate throughout every slice.

Directions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans or line them with parchment paper for easier removal.

Step 2: In a large mixing bowl, beat together the margarine, sugar, and eggs until the mixture is smooth and creamy. Stir in the mashed bananas and vanilla extract. Add the flour, baking soda, and cocoa powder, then mix just until combined. Fold in the sour cream and chocolate chips, making sure they’re evenly distributed throughout the batter. Divide the batter evenly between the prepared loaf pans.

Step 3: Bake for about 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with just a few moist crumbs. Let the loaves cool in the pans for 10–15 minutes before transferring them to a wire rack to cool completely.

How to Store Chocolate Banana Bread

Room temperature: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for up to 3 days on the counter.

Refrigerator: For a longer shelf life, pop it in the fridge where it will keep well for up to 1 week. Warm individual slices in the microwave for 15–20 seconds before serving.

Freezer: This bread freezes beautifully. Slice the loaf first, wrap each piece individually in plastic wrap, then place them in a zip-lock freezer bag. They will keep for up to 3 months — and you can pull out a slice whenever a chocolate craving strikes.

Print Recipe

Chocolate Banana Bread

I have a confession to make. For the past month, my kitchen has smelled like a chocolate factory and my family has had zero complaints. Why? Because I have been on a mission to create the most ridiculously good Chocolate Banana Bread that has ever existed. After batch after batch of testing, tweaking, and taste-testing (okay, that part was fun), I finally nailed it.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 16 (2 loaves, 8 slices each)

Ingredients

• 1 cup all-purpose flour
• ½ cup Dutch process cocoa
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 3 large brown bananas 1 ½ cups mashed
• ¼ cup unsalted butter melted and slightly cooled
• ¼ cup canola vegetable oil or melted coconut oil
• ¾ cup packed light brown sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips divided

Instructions

• Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease two 9×5 inch loaf pans and set them aside on the counter.
• Make the Batter: In a large mixing bowl, cream together the margarine, sugar, and eggs until smooth and well combined. Stir in the mashed bananas and vanilla extract. Sift in the flour, baking soda, and cocoa powder, then mix until fully incorporated. Fold in the sour cream and chocolate chips until the batter is thick and glossy. Divide evenly between the two prepared loaf pans.
• Bake: Bake for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

 

• Banana tip: The blacker the banana peel, the sweeter and more flavorful your bread will be. Do not use fresh yellow bananas.
• Room temperature: Wrap cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week. Microwave individual slices for 15–20 seconds before serving.
• Freezer: Slice first, wrap each piece individually, and freeze in a zip-lock bag for up to 3 months.
• Chocolate chip swap: Dark chocolate chips work beautifully here if you prefer a less sweet, more intense chocolate flavor.

 

Nutrition Facts

 

• Calories: 278
• Total Carbohydrates: 41g
• Dietary Fiber: 2g
• Total Sugars: 24g
• Protein: 4g
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Vitamin C: 3mg
• Sodium: 224mg
• Calcium: 25mg
• Iron: 1mg
• Potassium: 190mg

Shop This Post