Print

Fudgy Chocolate Banana Bread

A close-up of a rich, dark slice of Fudgy Chocolate Banana Bread topped with melted chocolate chips.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe produces a dense, moist chocolate banana bread with a rich, brownie-like texture.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup sour cream or plain full-fat yogurt
  • 1/2 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and sour cream until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Overmixing develops gluten and reduces fudginess.
  7. Fold in the 1/2 cup of chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted near the center comes out with moist crumbs attached, but not wet batter.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best moisture and sweetness.
  • For a darker, richer flavor, substitute dark or Dutch-process cocoa powder.
  • To keep the bread fudgy, avoid overbaking; the center should remain slightly dense when cool.

Nutrition