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Banana Chocolate Bread

Banana Chocolate Bread


Banana Chocolate Bread Recipe

Adapted from: Everyday Food, March 2012
Make one 5″x9″ loaf | Prep Time: 15 minutes | Bake Time: 50-60 minutes


1 stick (4 ounces/113g) unsalted butter, room temperature
1 2/3 cups all purpose flour, spoon and leveled
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
2 large eggs
1 1/2 cups mashed overripe banana
2 tablespoons sour cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped finely


Preheat the oven at 350°F.Butter and flour a 5″ x 9″ loaf pan. Sieve the flour, baking soda and fine salt. Whisk to mix.

Beat butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to low and add the eggs, one at a time, beat well.

Add in the mashed banana, sour cream and vanilla extract, beat until combined. Slowly add in the flour mixture, one tablespoon at a time until well mixed. Add in the chocolate and beat at medium speed until all ingredients blended.

Pour into the prepared pan. Bake for 50-60 minutes or until cake tester inserted in the center comes out clean.

Cool the bread in the pan for 8-10 minutes. Remove it onto a wire rack to cool completely. Store up to 3 days in air tight container or freeze up to 3 months.

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22 COMMENTS... read them below or add one

  1. Yen

    Hi there, I am not a good baker but would like to give this receipe a try for my kid. May I ask for the for the bittersweet chocolate, is it any type of chocolate will do or must it be those meant for cooking/baking only

    Thank you.

    • Rasa Malaysia

      Remember, only use chocolate for baking when asked in a baking recipe. Although the name is the same, both also chocolate, but the texture, composition and taste are different.

      In this recipe, we used bittersweet or dark chocolate for baking, either the chocolate chips or the bar type will work. Chop them up as fine as you can.

  2. Sonia

    Made it last night and had a piece this morning with my coffee. It was delish! I used semi-sweet morsels from Nestle and it was the perfect banana-chocolate combination. In addition, taking the time to really mix in each ingredient into the batter, really pays off. The bread comes out very moist and smooth.

  3. Anne

    This cake is wonderful. just baked it and it has passed the house test. Thanks for this lovely recipe. This is the first time I am using ur recipes and I am very happy with it. I had to convert some of the things like the stick to Australian measurement but it turned out well.

  4. Lee Lee

    Hi, this is the 1st time I try your recipe. By looking at the ingredients, I suppose it sounds more like a cake than a bread to me. Can I replace all purpose flour with self raising flour? You mention a stick of butter, does it means 250gm of butter? Thank you

    • Rasa Malaysia

      1 stick of butter is 1/4 pound or 4 ounces in weight, approximately 113g. I am sorry you will not be able to substitute with self raising flour because self raising flour has leavening agents.

  5. aikibabe68

    Made this chocolate banana bread last night and it was fabulous! The whole family loved it. This recipe is definitely a keeper.

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