Banana bread is hands-down one of our favorite dessert loaves. And what better way to improve on it than adding chocolate (everything’s better with chocolate, right?). This quick and easy chocolate banana bread recipe is the perfect chocolatey alternative to traditional banana bread. It’s moist, fudgy, and rich in chocolate flavor.
To make it, you need typical banana bread ingredients (bananas, flour, sugar, eggs, etc.) and lots of chocolate! In this recipe, we used dark chocolate chips, miniature chocolate chips, and cocoa powder. Simply mix the ingredients together, top with choc chips, and bake! What do you get? Chocolate banana yumminess in every bite! You’ll want to keep this recipe on standby!
For a richer chocolate flavor, use Dutch-process cocoa powder. Dutch-process cocoa powder is made by washing the cocoa beans in an alkaline solution, which neutralizes the acidity. This makes the chocolate darker in color and gives it a better flavor.
Use high-quality chocolate chips for sprinkling on top. You can also use chopped dark chocolate.
Choose ripe to overripe bananas for this recipe. The browner the better. The bananas not only add flavor, but also makes the banana bread nice and moist.
Brown sugar keeps the loaf moist (because of the added molasses), but you can also use white sugar.
You can make Chocolate Banana Bread muffins. Simply pour the batter into muffin molds, top with choc chips and bake.
If you want to leave out the egg, you can substitute it with 1 tablespoon ground flaxseed mixed with 3 tablespoon water or ½ a medium Banana, mashed or ¼ cup (4 tablespoons) Apple sauce or ¼ cups yogurt/buttermilk.
To make it vegan, use an egg substitute, use coconut milk instead of sour cream, and use vegan choc chips.
Other add-ins: nuts (cashews, walnuts, pecan nuts, almonds), white choc chips, banana chips.
Keep the Chocolate Banana Bread at room temperature, in an airtight container, or wrapped with plastic wrap, for up to 4 days.
You can also freeze the loaf. Simply wrap it tightly with plastic wrap, then cover with foil, and freeze for up to 1 month. Allow thawing at room temperature before serving.
Preheat oven to 350 degrees. Lightly grease a 9×13-inch loaf pan with butter. Set aside. Peel and chop the bananas.
Place the bananas in a bowl and mash.
In a large bowl, beat together butter, brown sugar and granulated sugar.
Add in egg, vanilla, banana and sour cream. Beat to combine.
Stir in flour, cocoa powder, and baking soda.
Fold in mini chocolate chips.
Add batter to the loaf pan. Top with dark chocolate chips. 1Bake for 60-70 minutes until the center is set. Let cool before removing from the pan and slicing.
Allow the loaf to cool in the pan for about 15 minutes before you attempt to remove it. Serve warm.