Double Chocolate Banana Bread

With plenty of chocolate and 3 ripe bananas, this is The BEST Double Chocolate Banana Bread. Super moist, soft, and chocolatey. Loaded with tons of chocolate chunks, this Double Chocolate Banana Bread is perfect for sharing!

We love using up bananas and making banana bread! Try my Marbled Chocolate Bread or my Peanut Butter Chocolate Banana Bread for even more tasty treats!

When I have several overripe bananas laying around, this Double Chocolate Banana Bread always gets made. It is AMAZING! Not too sweet, loaded with chocolate, soft on the inside, and super moist. Perfect for breakfast or  dessert!

I used sour cream, 3 ripe bananas, and butter to make this Chocolate Banana Bread super moist and soft. I also loaded the banana bread with tons of gooey chocolate chunks.

This Chocolate Banana Bread is perfect for sharing or making ahead. It keeps well for up to a week at room temperature, and you can also freeze it for 3 months!

What you’ll need for this recipe

• Bananas: Mashed bananas add sweetness and plenty of moisture.
• Butter: For more moisture I added butter. It also provides an amazing buttery flavor.
• Sugar: I mixed in both granulated sugar and brown sugar for sweetness and flavor. It also improves the texture.
• Eggs: Eggs are a binding ingredient, keeping everything together.
• Vanilla: Vanilla extra brings out the warmth and sweetness. Omit if you don’t have any.
• Flour: All-purpose flour is the foundation to this cake recipe. You can also use wholewheat flour for extra fiber!
• Chocolate: Unsweetened cocoa powder plus chocolate chunks make this banana bread super chocolatey! Use chocolate chips instead of chocolate chunks if desired.
• Baking soda: A little lift is provided from the baking soda. It makes the chocolate banana bread lighter and  less dense.
• Sour cream: The third ingredient that brings in moisture is sour cream. Greak yogurt is a great substitute in a pinch.

How to make Double Chocolate Banana Bread

• Preheat the oven: To 350 degrees F. Butter a 9 x 5 loaf pan and set aside.
• Make the batter: Add butter and both sugars to a stand mixer with a paddle attachment. Cream until fluffy, 2-3 minutes. Add in eggs and vanilla. In a large bowl combine flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. On low speed add in the sour cream and mashed bananas. Fold in the chocolate chips.
• Bake: Pour the batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean.
• Cool: Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack.
• Serve: Once the bread has cooled, slice it and serve!

What makes this Banana Bread super moist:

• Brown Sugar: In place of granulated sugar I used brown sugar to add extra moisture to the bread.
• Sour Cream: Adds a nice richness, tang, and tons of moisture!
• Bananas: I add three extra ripe bananas to the bread. They add so much moisture to the batter and extra sweetness!

How to serve this Chocolate Banana Bread

I love to serve this bread warm with some butter, Nutella, or peanut butter on top! It makes the perfect breakfast, snack, or dessert! This bread can also be frozen for up to 3 months!

Tips for Success

• To make this even more chocolatey tasting, add a teaspoon of instant coffee powder. Don’t worry, you won’t taste the coffee!
• Add Greek Yogurt instead of sour cream for a lighter verson.
• Add in some walnuts or pecans for a delicious crunch!
• Store in an airtight container for up to a week on the counter or in the fridge.
• Freeze in an airtight container or ziplock bag for up to 3 months. Thaw overnight before consuming.

Here are more bread recipes to enjoy!

• Lemon Blueberry Bread
• Cranberry Orange Bread
• Pumpkin Cream Cheese Bread
• Chocolate Chip Zucchini Bread
• Healthy Banana Bread
• Caramel Pecan Banana Bread

Originally published May 1, 2016