I am a big fan of quick breads and this Chocolate Banana Bread might be my new favorite quick breakfast. It’s so buttery and tender with tons of banana and chocolate flavor. If you’re feeling frisky, add a cup of chocolate chips to really take it over the top.
There’s something undeniably comforting about a warm slice of banana bread—especially when it’s infused with rich cocoa powder for a chocolatey twist! This Chocolate Banana Bread is the perfect way to use up those overripe bananas sitting on your counter, transforming them into a buttery, tender loaf with deep chocolate flavor. Whether you enjoy it for breakfast, as an afternoon snack, or dessert with a scoop of vanilla ice cream, this recipe is a guaranteed crowd-pleaser.
Made with simple pantry staples and fresh bananas, this bread is easy to whip up and delivers bakery-quality results every time. The cocoa powder adds a luxurious depth, while the bananas keep it perfectly sweet and tender. Let’s dive into this irresistible recipe!
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Cook’s Notes
Before we get started, here’s why this Chocolate Banana Bread is a must-make:
- Freezer-Friendly – Bake a double batch and freeze one for later cravings.
- Perfect for Overripe Bananas – Got brown, mushy bananas? This recipe puts them to delicious use!
- Rich Chocolate Flavor – Cocoa powder gives this bread a deep, decadent taste without being overly sweet.
- Easy to Make – No fancy techniques or equipment needed—just mix, pour, and bake!
- Versatile – Enjoy it plain, with nuts, or even chocolate chips for extra indulgence.
Ingredients to Make Chocolate Banana Bread
Gather these simple ingredients and a 9x5x3 loaf pan to make the best Chocolate Banana Bread:
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- All Purpose Flour
- Cocoa Powder (Dutch-process or natural)
- Baking Soda & Baking Powder
- Overripe Bananas
- Sour Cream
- Vanilla Extract
- Chocolate Chips or Chopped Nuts
Find the printable recipe card with exact measurements and step-by-step instructions below.
Tips for Storing
To keep your Chocolate Banana Bread fresh and delicious:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Wrap tightly in plastic wrap or foil and refrigerate for up to 1 week.
- Freezing: Slice and wrap individual portions in plastic, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.
- Reviving Stale Bread: A quick 10-second zap in the microwave or a light toast brings back moisture.
More Banana Recipes We Love
- Banana Pumpkin Chocolate Chip Bread
- One Bowl Banana Bread
- Banana Bread Muffins
- Whole Wheat Banana Muffins
- Buckwheat Hoe Cakes with Fresh Banana
Chocolate Banana Bread Recipe
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Ingredients
- ½ cup butter
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, light or dark
- 2 large eggs
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder, Dutch process or natural
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup mashed banana, about 3
- 1 medium banana, split lengthwise for top, optional
- ½ sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Butter or grease a 9x5x3 loaf pan. Set aside.
- Cream butter and sugars together until fluffy. Add eggs and beat well.
- Sift dry ingredients together and add to butter mixture, just until combined. Add mashed banana, sour cream, and vanilla. Mix to combine.
- Pour into prepared pan and top with split banana. Bake 1 hour and 10 minutes, or until a cake tester inserted in the center comes out clean. Cool before cutting.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Final Thoughts
This Chocolate Banana Bread is the ultimate treat—easy to make, irresistibly moist, and packed with rich chocolate flavor. It’s the kind of recipe you’ll turn to again and again, whether for a quick breakfast, an afternoon pick-me-up, or a simple dessert.
Give it a try and let me know how it turns out! And if you’re feeling adventurous, try adding a swirl of peanut butter, a handful of walnuts, or even a sprinkle of sea salt on top for extra decadence.
Happy baking! 🍫🍌
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
so moist and chocolatey! This is a nice twist on a classic banana bread recipe.