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.
This recipe is delicious! I subbed out the butter for 3/8 cup coconut oil and it was delicious with a slight coconut taste mixed in to all the other flavors. I also used reduced fat sour cream, but reduced to 3/8 as well. 🙂
This recipe seems so yummy! But don’t have the butter now, can I use vegetable oil instead?
I found you through Pinterest, and I’m so glad. This looks really yummy! what a great alternative to regular banana bread. I can’t wait to try this! Thanks!
I doubled the recipe (baked in 9×13 pan), exchanged the sour cream for greek yogurt, used regular chocolate chips and dutch processed cocoa and couldn’t be happier! Delicious recipe that is definitely a keeper!
Hi! My go-to banana bread recipe uses brown sugar instead of white sugar to make it a little more fudgy and give it a richer flavor. Also I LOVE the flavor of brown sugar 🙂
Do you think brown sugar could be subbed into this recipe? I know it would make it a bit more dense and moist, so would anything else in the recipe need to change?
This looks delicious! I can’t wait to try it out!
AMAZING!! I changed things up slightly but it turned out really good. First I decided to make mini muffins!! Isn’t everything miniature so cute?? I added 1 tsp of cinnamon, a little extra banana (3 medium sized ones), and I used 1/2 cup white chocolate chips and 1/2 cup of simi sweet chocolate chips. I lowered the temp to 300 and baked for about 15 minutes. My oven seems to bake a little faster so I made these changes accordingly to my situation. I poped the muffins in the fridge the next morning and ohh myy goshh… SO good COLD! Highly recommend this recipe! Great base to tweak a little and put your own spin on things!
So I made a survey around here and it has been decided to do this for the next company birthday! Looks amazing, thank you for the recipe!
1 stick is 113g but you could just use 1/4 of the pound of butter.
I don’t usually comment online, but the two recipes that I’ve tried on here was just DELICIOUS. I made the chocolate banana bread and kalbi ribs, so easy to do and came out perfect. THANK YOU SO MUCH for posting such delicious recipes. I look forward to trying more of your recipes. I am a new fan of your page.
how much is a sick of butter we don’t buy butter like that where I live its a pound which is 2 cups
1 stick of butter is 1/4 lb., 4 oz., or 113 g. 🙂
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!
chelsea j.f. says
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!
Bethany Thorsness says
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.
Just divide the batter.
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 🙂