Double Chocolate Banana Bread

Recipe by Charlotte Rutledge
125 Reviews 4.5 out of 5 stars

This chocolate banana bread is a decadent reinvention of the classic. It doubles down on the fudgy richness with two forms of chocolate: bold, Double Dark Cocoa Blend adds bittersweet flavor and lends a strikingly dark color, while a scatter of mini chocolate chips creates pockets of sweetness. Sour cream steps in as the unexpected hero, adding a subtle tang that balances the sweetness and keeps the crumb tender and moist. Bake a single loaf or split it into two minis — one to savor now, the other to gift, freeze, or tuck away for later.

Prep
10 mins
Bake
50 mins to 1 hr
Total
1 hr 15 mins
Yield
one 9" x 5" loaf or two mini loaves
Double Chocolate Banana Bread

Instructions

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  1. Preheat the oven to 350°F. Lightly grease one 9" x 5" loaf pan or two 3 1/4" x 5 3/4" mini loaf pans.

  2. In a medium bowl, combine the flour, baking soda, salt, and cocoa.

  3. In a separate bowl or the bowl of a stand mixer fitted with the flat beater, beat the butter and sugar until light and creamy.

  4. Beat in the egg, then stir in the vanilla, banana, and sour cream. Scrape down the sides and bottom of the bowl to ensure all the ingredients are incorporated.

  5. Gently mix in the dry ingredients and chocolate chips until well incorporated.

  6. Pour the chocolate banana bread batter into the pan(s) and bake for 45 to 60 minutes (bake for the shorter time for two mini loaves and the longer time for the larger loaf), until a toothpick or thin knife inserted into the center comes out clean.

  7. Remove the chocolate banana bread bread(s) from the oven, and allow to rest in the pan(s) for 10 minutes. Turn the bread(s) out onto a rack to cool completely.

  8. Store well-wrapped at room temperature for several days; freeze for longer storage.

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