Finally, 3 overly ripe bananas managed to remain in my fruit basket without my husband throwing them out into the compost. You see, he doesn’t understand that those blackish-brown bananas are the star ingredient to super yummy banana bread. Typically, he will throw them out before I even get an opportunity to make anything out of them. He finds them disgusting. Not this time! These bananas were hiding under a bag of pretzels, yeah for me! So this afternoon I thought I would make banana bread with these bad boys. Not just any banana bread either. Sour cream chocolate chocolate chip banana bread! Are you feeling me? Can I get an Amen!?
After pulling the loaves out of the oven, my kids and I devoured one within 5 minutes. This is probably the best banana bread I have ever had. I even tweaked my own recipe and it turned out amazing. I’ll take a slice of this bread over cake any day!
Because I used mini chocolate chips, you could see and taste little bits of melted chocolate in each bite. And the banana bread was incredibly rich and moist. Like the weirdo I am, I felt compelled to put a pat of butter on each slice (yes I ate 3 slices), not that it needed it. I’m a butter addict, what can I say?
I’m pretty sure you’re not interested in my butter addiction so here you go, the recipe for this yummy chocolate banana bread. Enjoy
- 1 stick of salted butter, softened to room temp.
- ½ cup sugar
- 1 egg
- 2 large ripened bananas mashed ( or 2.5 small bananas)
- 1 tsp. vanilla
- 1 cup flour
- 1 tsp. baking soda
- 2 Tbl. cocoa powder
- ½ cup of sour cream
- 1 cup of mini chocolate chips (regular chocolate chips work too)
- optional ½ cup of chopped walnuts
- Preheat over to 350 degrees.
- Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick spray.
- In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
- Add baking soda, cocoa, and flour.
- Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
- Add chocolate chips and nuts (if applicable).
- Pour batter into loaf pan(s) and bake for 50 minutes - 1 hr.
- Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
- Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
- Invert the loaf pans onto a cooling rack. Enjoy warm or cold.
1 stick of butter is 1/4 lb., 4 oz., or 113 g. 🙂
vanilla extract
Hi there,
can anybody give me an idea of how much gram or ounces “1 stick of butter” is please? And the vanilla: is it vanilla sugar or vanilla syrup or something like that? Thanks for you help – sounds like a really great recipe which I would love to try.
I followed the recipe exactly and the bread deflated. It was almost too moist…more like bread pudding than bread. Maybe baking these in two mini loafs vs. a 9 x5 makes a difference.
Glad you liked the bread, one of my favorites!
Alice, you should open a bakery! Another winner:)
This banana bread, more like cake, is ridiculously divine. I have nothing more to say.
This is the best banana bread ever!!!!!!!!!!! My and my husband loved it!!! This is the first time I leave a comment on a food blog but I had to tell you THANK YOU!
This is the BEST banana bread recipe I have ever tasted. So moist, so smooth, so light, perfect amount of sweetness. This is the recipe I’ve been looking for!
I really like this recipe. I made it once on the fly with some things I had on hand. I used nonfat plain yogurt instead of sour cream. I also (since there was no all purpose flour in the house) used unsalted butter, took out the baking soda, compensated volumes with self-rising flour, and added almonds (because it’s what I had on hand). It was absolutely delicious! However, just made it again with more forewarning. Once again, I had unsalted butter but I didn’t add salt to compensate. They came out tasting a little flat, so I just added a little butter, sugar, and a bit of salt to the tops of them. They were great once again. Thanks for the great recipe!
I always had trouble finding enough of those over-ripe bananas at one time to make a batch of bread. I would usually end up with one lonely banana languishing at the bottom of the fruit bowl and I would have to toss it out since one banana does not a batch of bread make right? Then my mother-in-love clued me in to her trick of peeling and freezing that singleton banana in a ziploc bag, adding others until the needed ammount is reached. Now maybe you all have already figured this out but for me it was one of those “duh!” moments. 🙂
Tq Alice…u r the best!!! This recipe is awesome.the bread tastes divine.
Hi N,
Just divide the batter.
Hi Alice
I made this today but how come I can only get the batter into 1 pan instead of two?
Best banana bread ever! Tastes like chocolate cake! It’s moist and full of flavor. It’s my fail proof, go-to recipe! My husband and I devour the whole cake in one-sitting!!! Thanks Alice 🙂
OMG-I have made many banana breads, but this one was awesome! I loved the addition of the sour cream and cocoa. It came out SO moist and delicious. Will be trying more of your recipes! Thank you!
I just discovered your site and perusing your recipes has gotten me emotional! You know how food is- passionate and intense. I don’t know you, but I feel like we are friends already!
Can’t wait to try this recipe! My husband is a big fan of bananas and chocolate and this sounds like a perfect combination 🙂
Thanks.
Alice-Great recipe! Just made it this evening as a treat for my co-workers tomorrow. Used whole wheat flour (all i had) and used walnuts instead of pecans. I tried a little bit and it was delish. May be slightly less moist due to whole wheat flour but still VERY good:)
YUM
Just made this banana bread and LOVED it! Making another batch tomorrow for the builders working next door. Thank you!
Just discovered your website when I was searching for a choc chip cookie recipe (I have a favorite, but am always open to try another). Your website is fabulous, the photos draw me in and inspire me to create. Thank you for creating such a fun site…I do have an idea for you, I have always frozen my old brown bananas. The freezing process creates a more favorful banana and I dont have to wait for the fresh ones to brown up. I hope this is something new for you, its so great to be able to share ideas with others! Keep up the fabulous site!
Katy: I’ve substituted yogurt for sour cream with regular banana bread just fine. I don’t see why it wouldn’t work here.
Do you think you could use plain yogurt instead of sour cream and have it turn out the same?
I was looking for something good but not the same o same o and boy I do have to say I am glad I came apon your site. They were the best thing I have ever made. I added a 1/4 c. apple sauce to it. Thank you for sharing the recipe. If you are looking for something to hit the sweet tooth this is sure a must to make. Goes good with a big glass off cold milk… 🙂