Go Back
Print Recipe

Chocolate Banana Bread

Decadent and ultra-tender banana bread with cocoa and chocolate chips.
Total Time1 hour 30 minutes
Servings: 1 9 x 5 inch loaf
Author: By Jenn Segal

Ingredients

  • 1-1/4 cups all-purpose flour spooned into measuring cup and leveled-off
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick 1/2 cup (114g) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed very ripe bananas, from 2-3 brown bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350° F (177 C). Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
  • In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined.
    Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
  • Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes.
    Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.