Double Chocolate Chip Banana Bread

This double chocolate chip banana bread will satisfy your sweet tooth cravings. Moist and decadent banana bread you’ll ever try!

I love a moist banana bread but also a chocolatey one! I figured why not make this banana bread all chocolatey. You can’t go wrong with how much chocolate you put in any dessert.

This is a great recipe when you have ripe bananas just sitting on your kitchen counter top.. Turn those extra ripe bananas into this delicious double chocolate chip banana bread. So easy to make!

Let’s get started

The key to making a moist banana bread takes only one simple ingredient, and that is, sour cream. Sour cream is one of the fattiest dairy product that will make any types of cake and banana bread moist and richer. Incorporating sour cream to your cake or banana bread recipe is a great choice.

For this recipe you’ll need, ripe bananas, eggs, all purpose flour, baking soda, brown sugar, mini chocolate chips, baking cocoa powder, salt, semi sweet chocolate chips, vanilla extract, butter, and sour cream.

With a few steps you’ll have the best and moist chocolate banana bread ever. First you want to sift your flour. This ensures the texture from getting a lumpy mixture. Mix the dry ingredients together. Add in the baking soda, cocoa powder, and salt in with the flour and mix. Mash the bananas in a separate bowl with a fork. Next, you want to mix the wet ingredients together. Use a whisk to mix the, sour cream, eggs, melted butter, vanilla extract, sugar, and of course the mashed bananas. Pour the dry ingredients mixture into the wet mixture and gently fold it in with a spatula. Next fold the semi sweet chocolate in.

Pour the batter in a loaf pan. I used a 9×5 in loaf pan. Sprinkle some mini chocolate chips on top of the banana bread before baking.

Bake the banana bread for about 50-60 minutes or until tooth pick inserted and comes out dry.

Allow to cool before serving and enjoy!

Double Chocolate Chip Banana Bread

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Recipe by Dena Merhi Course: Dessert, Egg, Flour, Sugar


Prep time


Cooking time






  • 3 large Bananas, ripe

  • 2 large Eggs

  • 1/2 cup Butter, unsalted

  • 1/2 cup Sour Cream

  • 1 tsp Vanilla Extract

  • 1 cup All-purpose flour, sifted

  • 1 tsp Baking soda

  • 3/4 cup Brown sugar, packed

  • 1/4 cup Chocolate Chips, Mini

  • 1/2 cup Cocoa powder

  • 1 cup Semi-sweet chocolate chips


  • Preheat oven to 350° Spray a 9×5 loaf pan with non stick oil spray. You may line pan with parchment paper to get out of the pan.
  • In a medium bowl sift together the dry ingredients. The flour, cocoa powder, baking soda, and salt. Set aside.
  • In a small bowl, mash the bananas with a fork and set aside.
  • In a medium bowl, whisk the melted butter and brown sugar for about 3 minutes for a thick paste to form.
  • In a medium bowl, whisk the wet ingredients together. The mashed bananas, sour cream, and vanilla. Mix together.
  • Add the eggs one at at time. Mix in between and add in all of the dry ingredients. Mix until all combined.
  • Add the semi-sweet chocolate chips.
  • Fold the batter until the semi-sweet chocolate chops is combined in mixture.
  • Pour the batter into the loaf pan. Sprinkle mini chocolate chips on top of batter.
  • Bake the banana bread for 50-60 minutes or when a toothpick is inserted comes out clean. Allow to cool in the pan before transferring to a cooling rack. Serve and enjoy!


  • If you have extra batter you can fill in a cupcake or muffin tray.
  • Banana Bread can be stored at room temperature up to 5 days.

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