Extra chocolately banana bread

    1 hour 10 min

    This is a very different banana bread recipe. It uses cocoa powder and chocolate chips. Ripe bananas and soured cream keep it moist and dense, more like a cake than a bread!

    4 people made this

    Serves: 24 

    • 225g butter, softened or cooking margarine
    • 400g caster sugar
    • 4 eggs
    • 6 bananas, mashed
    • 2 teaspoons vanilla essence
    • 375g plain flour
    • 2 teaspoons bicarbonate of soda
    • 20g cocoa powder
    • 240g half fat soured cream or creme fraiche
    • 170g dark chocolate chips

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas mark 4. Lightly grease two 23 x 13cm loaf tins.
    2. Cream together margarine, sugar and eggs in a large bowl. Stir in bananas and vanilla. Sift in flour, bicarbonate of soda and cocoa; mix well. Blend in soured cream and chocolate chips. Pour batter into prepared loaf tins.
    3. Bake in the preheated oven until a skewer inserted into the centre of loaf comes out clean, about 60 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (980)


    Excellent! We've made this several times and have found that baking it in a bundt pan makes it extra pretty and you need use just one pan. We bake it for about 90 minutes.  -  07 Aug 2003  (Review from Allrecipes US | Canada)


    Fabulous! I had some sour cream and very ripe bananas to use up, so I tried this recipe. So glad I did! Both the banana and chocolate flavors came through. Modifications: 1) Used regular sour cream and mini chocolate chips because that's what I had on hand. With mini chocolate chips, chocolate flavor is more evenly distributed. Since my bananas were small, I used 7. 2) Whisked dry ingredients (flour, baking soda, and cocoa powder) together in one bowl and created a hole in the middle. In another bowl, mixed the wet ingredients (margarine, white sugar, eggs, mashed bananas, and vanilla extract). Then poured the wet mixture and sour cream in the middle of the dry ingredients and mixed by hand until just incorporated. Finally, stirred in the chips. This method will prevent tough bread. 3) Instead of two big loaves, I made 8 mini loaves with the batter and baked them for 35 minutes. Less time and easier to share with friends. This tastes more like a loaf cake than traditional banana bread, so this will not replace my tried and true banana nut bread recipe. However, this will be a wonderful addition to my repertoire, especially when I want to impress guests with an unique homemade baked treat. *Update on 9/22/06: Made bread with regular semi-sweet chocolate chips and mini chips many time with great success. Today used white chips, and they dissolved into gooey, sticky mess that stuck to the bottom of the pans and left ugly holes throughout the loaves.  -  10 Jun 2006  (Review from Allrecipes US | Canada)


    I've been meaning to rate this recipe for a while...let's just say that it's one of my FAVORITE things to bake. First of all, if you love chocolate, you need to try this. Second, if you want a spin on traditional banana bread, this is it! I personally did not find the chocolate overwhelming (you can definitely tell it's banana bread), in fact, I threw in extra chocolate chips! I also added some walnuts for texture. The recipe is simple, and quick to throw together...I did extend the baking time a little though. Try it...you won't regret it!  -  06 Aug 2002  (Review from Allrecipes US | Canada)