Chocolate Banana Bread

This banana bread from One Upon a Chef has made it’s way into our breakfast rotation!  (I promise I’ll post recipes for lunch and dinner soon!)

The kids looked at it, found it unappealing and started to whine.  When I told them there were bananas, chocolate AND chocolate chips, they hesitantly took a bite and their eyes lit up!  The next morning, I gave them another piece and they started CHEERING!

Try it for yourself!

Servings: Make one 9 x 5-inch loaf
Total Time: 1 Hour 30 Minutes


1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup natural unsweetened cocoa powder (not Dutch-processed), such as Hershey’s*
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup mashed very ripe bananas, from 2-3 brown bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips


Preheat the oven to 350 F degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.

In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.

Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, then turn it out onto a rack to cool completely.

*Note: There are two types of unsweetened cocoa powder: natural (such as Hershey’s) and Dutch-processed. Dutch-processed will not work in this recipe.

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