We almost always have bananas in our house. My kids love bananas and eat them almost every day, so it’s not all that often that we have bananas turning brown on the counter; however, sometimes I buy extra bananas and set them aside just to make sure I’ll have enough left over to make my chocolate banana bread recipe.

I sometimes call this recipe chocolate chocolate chip banana bread because it is not only chocolate banana bread but it also has chocolate chips in it. Sometimes I also call it chocolate chocolate chip banana nut bread because you can add nuts to this recipe if you desire.

One great thing about his recipe (besides the delicious flavor) is that it’s easy to make a loaf of banana bread, but you can also bake the bread in a mini loaf pan, a muffin pan, a mini muffin pan or even double the recipe and bake it in a bundt cake pan!

If you want to add some variety, you can also switch out the chocolate chips for another kind of candy or chips. I’ve made this recipe with mini chocolate chips, peanut butter chips and white chocolate chips, but regular semi-sweet chocolate chips are my favorite.

Watch the video below to see how easily this recipe comes together or scroll down for the written recipe including the list of ingredients and instructions.

Chocolate Banana Bread Recipe

Ingredients:

• 1/2 cup butter
• 1 cup sugar (or equal amount of sugar substitute)
• 2 eggs (or equal amount liquid egg whites or egg substitute)
• 3 overly ripe bananas (the softer the better, brown spots on the peels are great)
• 1 tsp vanilla extract
• 1.5 cups all purpose flour (or substitute 1 cup whole wheat flour and half cup bread flour)
• 1 tsp baking soda
• 2 tbsp unsweetened cocoa powder
• 1/2 cup sour cream (or 1/2 cup plain Greek yogurt)
• 1/2 cup semi-sweet chocolate chips (or equal amount of your favorite chips)
• 1/2 cup crushed walnuts (optional)

Method:

• Preheat your oven to 350 degrees.
• Melt the butter in the microwave.
• Combine the butter, sugar and eggs in a stand mixer, or mix by hand.
• Mash up the bananas in a separate bowl. Add the bananas and vanilla extract to the sugar mixture.
• Combine the flour, baking soda and cocoa powder in a separate bowl. I like to mix them together with a wisk.
• Add the flour mixture to the banana mixture and stir until combined.
• Add the sour cream to the banana mixture and stir until combined.
• Add the chocolate chips and nuts (if using nuts) to the banana mixture and stir briefly.
• Prepare your desired bread pan, muffin pans or (if doubling the recipe) bundt cake pan by spraying with non-stick spray or dusting with flour. Then add the banana bread mixture.
• If baking one loaf of banana bread, bake for 60 minutes. Mini loaves and muffins take about 15-20 minutes. A double batch baked in a bundt pan takes about 90 minutes.
• The bread is done when a toothpick inserted in the center comes out clean (melted chocolate on the toothpick doesn’t count).
• Let the bread cool on the counter in the pan for about 10 minutes. Then let it cool for about another 20 minutes before serving. It will still be warm!
• If you’re doubling the recipe and making it in a bundt pan, congratulations, you’ve just made a chocolate banana cake! Before serving, dust the banana bread with powdered sugar and drizzle it with melted chocolate for an extra special presentation. It also goes well served with strawberries.
• Serve warm or at room temperature. You can store leftovers covered on the counter, but in our house, leftovers don’t last long!