Look no further, this Chocolate Banana Bread recipe yields a tasty and rich quickbread that is packed with chocolatey goodness.
Simple, flavorful, and easy, what could be better than a slice of Chocolate Banana bread? Studded with the most amount of chocolate chips you could possibly cram in, this is a real chocolatey take on the delicious classic.
Chocolate Banana Bread: Easy Baking for Everyone
Banana bread is such a well-loved baked treat, and I think every household has a recipe for it. I love how this classic quickbread soared in popularity again in the last months, as people baked away during the pandemic.
We love how friendly the recipes for Banana bread are. With ingredients that you mostly have at home, you can whip up this special bread any time. Plus, it is a wonderful way to bring those sad, black bananas to life!
This recipe is adapted from Martha Stewart, and originally, it calls for the creaming method of softened butter and sugar. I tried and tested how it will turn out without creaming the butter first, because, I am lazy all for ease and fastness. Surprisingly, the bread turned out perfect to my liking.
Chocolate Banana Bread: The Process
Preheat oven to 350 F. Grease and flour a 9×5 inch loaf pan. In a mixing bowl, stir together melted butter, sugar, mashed bananas, vanilla extract, sour cream and eggs. Combine well. 
In a small bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the liquid mixture in the mixing bowl and stir just until combined. Fold in chocolate chips. 
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick tester inserted at the center of the bread comes out with some moist, chocolatey crumbs. Cool the bread in the pan before slicing. 
Pointers and Tips:
- Since this recipe calls for melted butter, the eggs and sour cream should be at room temperature for more smooth and efficient mixing of the batter.
- When mixing the dry ingredients to the wet, just mix until the ingredients are incorporated and avoid over mixing. I used a spatula for this.
- Store leftover cakes in a tightly covered container at room temperature for up to 2 days.
Looking for more baked goodies? Also, try:
- Cookie Bars with Condensed Milk and Nutella
- Best Ever Chocolate Brownies
- Ham and Cheese Rolls
- Apple Streusel
- Easy Pecan Pie
Chocolate Banana Bread
Simple, flavorful and easy, what could be better than a slice of Chocolate Banana bread? Enjoy this ultra chocolatey take on this delicious classic.
Ingredients
- 1 stick unsalted butter, melted (113 grams)
- 1 cup sugar
- 1 and 1/2 cup mashed, very ripe bananas ( about 4 large pieces)
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 2 large eggs
- 1 and 2/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 6 oz semi sweet chocolate chips, or 171 grams or scant 1 cup
Instructions
- Preheat oven to 350 F. Grease and flour a 9x5 inch loaf pan. In a mixing bowl, stir together melted butter, sugar, mashed bananas, vanilla extract, sour cream and eggs. Combine well.
- In a small bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the liquid mixture in the mixing bowl and stir just until combined. Fold in chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick tester inserted at the center of the bread comes out with some moist, chocolatey crumbs. Cool the bread in the pan before slicing.
Notes
Eggs and sour cream should be at room temperature for a more efficient mixing of the ingredients.
Recipe adapted from Martha Stewart.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 387mgCarbohydrates: 42gFiber: 2gSugar: 32gProtein: 3g
This looks awesome! I would love a slice or 3 🙂
Thank you! I would definitely go for three slices!