Chocolate Banana Bread
This tender loaf combines all the best qualities of moist banana bread and rich chocolate cake in every bite. Make sure to use a good quality brand of cocoa powder for maximum chocolatey-ness.
Recipe type: Dessert
Serves: 10
  • ¾ cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 cup mashed bananas (around 2-3 medium bananas)
  • ½ cup sour cream
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¼ cup good-quality cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup mini chocolate chips (optional)
  1. Preheat oven to 350F. Lightly butter a 9x5x3 inch loaf pan.
  2. In a medium bowl, beat together sugar and butter until creamy. Beat in the eggs, one at a time, stirring well after each addition. Add the mashed bananas, sour cream and vanilla extract, and stir until smooth and creamy-looking.
  3. In a separate bowl, sift together flour, cocoa, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and stir until just barely combined. Fold in chocolate chips, if using.
  4. Bake in preheated oven for about 50-60 minutes. Bread is done when the top is firm to the touch and a toothpick inserted into the centre of the loaf comes out clean. Allow to cool on a wire rack for at least 10 minutes before unmolding and slicing.
Recipe by Crumb: A Food Blog at