This super-moist double chocolate sour cream banana bread is an easy one-bowl recipe that can be baked in a regular 9×5-inch loaf pan or in three mini loaf pans.
Rich, tender, and deeply chocolatey, this chocolate sour cream banana bread combines ripe bananas, cocoa, and melty chocolate chips for a loaf that slices beautifully and improves in flavor as it cools. It’s a straightforward, reliable quick bread you’ll come back to whenever bananas start to brown on the counter.
Why this recipe works
This chocolate banana bread builds on a classic sour cream banana bread formula, adding cocoa and chocolate chips for an indulgent twist. The recipe is forgiving, comes together in one bowl, and yields a loaf with a soft crumb and pronounced chocolate flavor.
Highlights:
- One-bowl batter—simple and quick with no complicated steps.
- Double chocolate: cocoa powder in the batter plus chocolate chips mixed in and sprinkled on top.
- Soft, tender crumb that remains moist for days when stored properly.
- Versatile: bake as one standard loaf or as three mini loaves.
- Flavor improves after cooling; great warm but even better the next day.
Ingredient notes
- Mashed bananas: About 3 to 4 medium bananas (1 1/4 to 1 1/3 cups). Use ripe, speckled bananas for the best sweetness and flavor.
- Granulated sugar: Adds balanced sweetness without overpowering the chocolate.
- Oil: Neutral-flavored oils such as vegetable, canola, grapeseed, or avocado work well. Melted butter or coconut oil can be used, but will change the flavor slightly.
- Eggs: Two large eggs help bind the batter; room temperature eggs mix more evenly but it’s not essential.
- Sour cream: Full-fat sour cream gives the loaf extra moisture and a tender crumb.
- All-purpose flour: Unbleached all-purpose flour is recommended. You can substitute some whole wheat flour (preferably white/soft wheat) but expect a denser loaf.
- Cocoa powder: Natural unsweetened cocoa is preferred. If using Dutch-process cocoa, reduce the baking soda to 1/4 teaspoon and add 1 teaspoon baking powder to maintain proper leavening.
- Baking soda and salt: Provide lift and balance the sweetness.
- Chocolate chips: Semisweet chips are ideal. Fold most into the batter and reserve some to sprinkle on top before baking for a melty, attractive finish.
A few additional tips
- Doubling the recipe: This batter scales easily—double it to bake two loaves.
- Mini loaves: Divide the batter among three 5.75 x 3-inch mini loaf pans. Bake at the same temperature for about 22–25 minutes, adding time if needed.
- Sifting dry ingredients: Sifting the flour, cocoa powder, baking soda, and salt into the wet ingredients helps incorporate them without overmixing the batter. A fine mesh strainer works well for this step.
I reach for this recipe whenever bananas are ripening on my counter. It’s a hit with family and guests, and the loaf rarely lasts more than a day in my house.
If you’re after a dependable, deeply chocolatey banana bread, give this sour cream chocolate banana bread a try. The sour cream keeps it tender and moist while the cocoa and chocolate chips deliver plenty of rich chocolate flavor.
Chocolate Sour Cream Banana Bread
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Ingredients
- 1 ¼ to 1 ⅓ cups mashed bananas (about 3 to 4 medium)
- 1 cup granulated sugar
- ½ cup neutral-flavored oil
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips, divided
Instructions
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Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line with parchment and lightly grease.
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In a large bowl, whisk together the mashed bananas, sugar, oil, eggs, sour cream, and vanilla until smooth and combined.
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Sift the flour, cocoa powder, baking soda, and salt into the bowl. Stir in 2/3 cup of the chocolate chips and mix gently until no dry streaks remain—avoid overmixing.
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Spread the batter evenly in the prepared pan and sprinkle the remaining 1/3 cup chocolate chips over the top.
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Bake 50–60 minutes, or until the top springs back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs. Add additional time if needed.
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Cool the bread in the pan for 4–5 minutes, then remove it to a wire rack to cool completely. The bread is delightful warm with melty chips, but the flavor develops further as it cools.
Notes
Sifting Ingredients: Sifting the flour and cocoa powder into the wet ingredients helps combine them without overworking the batter. Use a fine mesh strainer and sift the dry ingredients directly over the bowl before folding.
Recipe Source: From Mel’s Kitchen Cafe (adapted from a popular sour cream banana bread recipe)