Banana-Chocolate Bread

Rating: 3.73 stars
251 Ratings
  • 5 star values: 76
  • 4 star values: 78
  • 3 star values: 62
  • 2 star values: 24
  • 1 star values: 11

Moist, and bursting with the flavor of bananas and chocolate, our variation on banana bread makes a dreamy dessert.

Everyday Food, March 2012

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
10
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.

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  • In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.

  • Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.

  • Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.

Cook's Notes

Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

Chopped or Chips?
For this loaf, we like the variety of sizes we get from chopping. Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.

Kitchen Tip
If your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.

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Reviews (17)

251 Ratings
  • 5 star values: 76
  • 4 star values: 78
  • 3 star values: 62
  • 2 star values: 24
  • 1 star values: 11
Martha Stewart Member
Rating: 5 stars
08/26/2018
I have made this bread several times. The only thing I occassionally change is the amount and type of chocolate. My favorite is a combination of very dark and bitter with semisweet chocolate chips.
Martha Stewart Member
Rating: 5 stars
10/11/2017
I have tried various banana bread recipes, but they most of the times turn stale or didn't turn out great in taste, but this recipe is a great huge thumbs up!!! The texture of the bread of was great and was very soft from inside, the chocolaty touch to the usual banana bread is what makes it perfect. For more such great bread recipes .
Martha Stewart Member
Rating: 5 stars
04/30/2017
I only had 3 oz of bittersweet chocolate instead of the 6 oz. the recipe calls for, so I added 2T of Dutch-process cocoa in with the dry ingredients. After thawing and mashing my frozen bananas, I ended up with 2 c. banana - I used all of it, so I reduced the sugar by 1/4 c, and reduced the oven temp by 25°/increased the baking time (because of the extra moisture from the extra 1/2 c of banana.) Sooo chocolately, and yet still sooo banana-ey, without being heavy and dense - this is, without a doubt, the.best.banana.bread.I've ever had!
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Martha Stewart Member
Rating: 5 stars
09/26/2016
This is my go-to banana bread recipe. I love it. I almost always leave the chocolate out. I also cut the sugar down to 3/4 cup, and yes, you can substitute yogurt with sour cream (vanilla yogurt is even great for that extra flavor). For me the bread needs a solid 50 minutes in the oven—at 40 minutes I put aluminum foil over it so the top won't burn. Other than that, it's the best banana bread! Enjoy!
Martha Stewart Member
Rating: Unrated
11/02/2015
Can I substitute plain yogurt for the sour cream? Anyone? Thanks.
Martha Stewart Member
Rating: Unrated
12/01/2014
I completely sabotaged this recipe. I substituted coconut oil instead of butter. Added coconut milk for moisture, zest of one whole orange, used palm sugar, almond flour and three times the amount of Tahitian vanilla. I did use all the other ingredients except sour cream, bought it but forgot to include. I now call this recipe the ADHD banana bread. To my surprise it all worked. :0
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Martha Stewart Member
Rating: Unrated
06/01/2014
What an amazing and delicious bread.... Warmed up a bit in the microwave for a couple of seconds before serve... Yum. Yum.
Martha Stewart Member
Rating: Unrated
08/20/2013
I plan on making this, but I'm not sure about the percentage of fat the sour cream should contain. Anyone have an idea?
Martha Stewart Member
Rating: 4 stars
08/16/2013
My 12 year old daughter and I made this together! Loved it!!! Definitely will make it again. Taught her to freeze mashed bananas for future quick "fixes" for our new banana choc bread recipe!
Martha Stewart Member
Rating: Unrated
04/21/2013
Use all 4 bananas for sweetness and moistness. Use 1/2 sugar and 3/4 wheat bran and bake for 60 min for a healthier spin and still moist and sweet!
Martha Stewart Member
Rating: Unrated
04/09/2013
If you make muffins instead of the loaf you can reduce the cooking time to twenty minutes. Speeds breakfast up for a hungry family!
Martha Stewart Member
Rating: 3 stars
01/11/2013
Good but a bit too sweet even with 1 less banana than called for, somewhat heavy, didn't over mix. I've had better.
Martha Stewart Member
Rating: Unrated
01/07/2013
Fantastic! Simple & easy recipe. Delicious result!!
Martha Stewart Member
Rating: Unrated
11/07/2012
This is delicious, just made it for breakfast and it's an instant hit with our family. It's an easy recipe to prepare, cooks in 60 minutes, slices easily, even while warm, and has just the right amount of chocolate to banana taste. Feel confident with this recipe, you won't be disappointed!
Martha Stewart Member
Rating: 5 stars
06/13/2012
Excellent!! Great with a cup of coffee or dessert. Will bring some as hostess/host gift or get well package. YUM
Martha Stewart Member
Rating: 5 stars
06/11/2012
It's true. This recipe does rock. I've made it too many times to count since this was published. Love it!
Martha Stewart Member
Rating: 5 stars
05/29/2012
This recipe ROCKS! I had a friend that I gave a loaf to (without realizing she didn't eat uncooked bananas) and she thought it was pretty OK. The rest of the family devoured it - mine too! You should try this!
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