Double Chocolate Banana Bread

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" x 5" loaf or two mini loaves

Recipe photo

Chocolate meets banana in this version of one of the most popular breads we know. We like to make two mini loaves so one can be eaten straight away, and the other can be tucked away for later.

Double Chocolate Banana Bread

star rating (41) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" x 5" loaf or two mini loaves
Published: 06/26/2012



1) Preheat the oven to 350°F. Lightly grease two 3 1/4" x 5 3/4" mini loaf pans, or one 9" x 5" loaf pan.

2) Combine the flour, baking soda, salt, and cocoa.

3) In a separate bowl, beat the butter and sugar until light and creamy.

4) Beat in the egg, then stir in the vanilla, banana, and sour cream.

5) Gently mix in the dry ingredients and chocolate chips until well incorporated.

6) Pour the batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a cake tester or toothpick inserted into the center comes out clean.

7) Remove the bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.

Yield: one 9" x 5" loaf or two mini loaves.


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  • star rating 04/17/2015
  • Mary from Williams, AZ
  • Excellent recipe. Using riper bananas does result in a slightly stickier texture versus cakey if using less ripe bananas. I add the full complement of chips and also about 1 TB of brewed coffee (I need the extra liquid due to high altitude), and it is always delicious!! Great use of old bananas
  • star rating 03/11/2015
  • Jacqui from Boerne, TX
  • Awesome recipe!
  • star rating 01/04/2015
  • jacquipeace from KAF Community
  • This is an awesome recipe. Especially eaten warm from the oven when the chips are still melty. I usually reduce the chocolate chips to half cup. The recipe is decadent and yummy and always comes out perfect.
  • star rating 07/20/2014
  • Meta from Chicago
  • Have made this several times since I first tried it a couple of years ago. It's a very forgiving recipe. Sometimes I use much more banana than the recipe calls for, to the point where the texture is extremely moist, a little like a pudding, and the results are still terrific. And I love nuts, so any that I have on hand go into the mixing bowl. One day I tried adding some powdered chili, and now that's the only way I make it! Use cayenne or any type of pure chili pepper (not "chili powder", that contains cumin and other seasonings), I use about a teaspoon and blend it in with the sugar and butter, but strength of chili and personal taste varies a lot, so start small!
  • star rating 04/23/2014
  • dsdtgd from KAF Community
  • Easy to prepare. Even people who don't like banana bread liked this! My husband took it to work to share- it disappeared quickly with recipe requests.
  • 03/11/2014
  • Dorothy from 55118
  • I made two mini loaves - should've made three - too much batter for the mini pans. And now my oven's a mess. Thinking it over, I think I know what happened. I have shoulder issues, so have to pick and choose where I "stir in" and "mix in", hence I need to use a hand mixer often, AND set the bowl in the sink, to minimize lifting and pain. So I probably aerated it too much. Next time I'll know. Fabulous flavor. Have you thought of recipe "hints" for arthritic cooks? We can't stir and beat like ordinary mortals, but still love to cook and bake. Thanks.
    Thanks for the suggestion Dorothy, I'll pass it along to the team. ~ MJ
  • star rating 12/03/2013
  • Sharon from Knoxville, TN
  • Fabulous! I've never been a huge fan of banana bread, but dutifully make it whenever I have overripe bananas on hand because I can't bear to throw food away. But thanks to this recipe, I may intentionally be buying extra bananas in the future. I added 1/2 cup of chopped walnuts at the suggestion of previous reviewer - very tasty! The bread was rich and exceptionally moist - will probably try to reduce fat slightly the next time I try it.
  • star rating 11/09/2013
  • Kathy from Massachusetts
  • Loved this, absolutely delicious for chocolate lovers and easy to make.
  • star rating 10/22/2013
  • Quiltstack from KAF Community
  • I've baked this bread several times, and it's always impressive. I double the recipe, so I have some to give to friends. For a more chocolatey taste, I use the 60% Ghiradelli chips, coarsely chopped and the Bensdorp dutch cocoa. My own preference is to add broken pecans (toasted or not). I've tried adding coconut, but prefer the nuts for texture and flavor. I forget to weigh the bananas before I peel them. I'm pretty sure I end up with more banana than that which the recipes calls. I mix this in until the banana is just visible in streaks with a hand held beater. Unlike the photograph of the bread, mine has *never* fallen, though the larger loaves have barely a rise on the top. The smaller ones have a softly rounded top. I mix the chips and nuts into the flour mixture. Then I gently stir this into the banana mixture with a wooden spoon, so it is just barely mixed together. This may keep more air in the batter and give it a better rise. The mini loaves make great gifts, and I've never had anyone who doesn't like this moist, chocolatey bread.
  • star rating 09/05/2013
  • Mary from Williams, AZ
  • I have made this several times, it is very tasty. it doesn't always turn out the same though. Sometimes it is more cakelike and other times a little more sticky on the palate. I like the latter. Four stars only because of the variability in the final product.
    I am glad you enjoy the flavor! Maybe the variability comes from using bananas that are a little more ripe. More ripe contributes to a higher moisture content. Elisabeth
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