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Super Moist Double Chocolate Chip Banana Bread

Two slices of incredibly moist chocolate banana bread showing melted chocolate chips on a white plate.

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This easy recipe creates an incredibly moist chocolate banana bread, packed with rich cocoa and melty chocolate chips. It is a simple, comforting quick bread perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 large)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mix the mashed bananas, oil, eggs, and vanilla extract until just combined.
  4. Add the wet ingredients to the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Gently fold in the sour cream or yogurt until smooth. Then, fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For an extra fudgy texture, reserve 1/4 cup of chocolate chips and press them onto the top of the batter before baking.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

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