Banana Chocolate Bread
Banana Chocolate Bread
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Banana Chocolate Bread

30 MIN
45 MIN
2 loaves



Topping (optional)



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 6-cup (1.5 litre), 10 x 4-inch (25 x 10 cm) loaf pans and line each with a sheet of parchment paper, letting it hang over two sides.
  2. In a bowl, combine the bananas and the sour cream. Set aside.
  3. In another bowl, combine the flour, baking soda and salt. Set aside.
  4. In a third bowl, beat the eggs, brown sugar and vanilla with an electric mixer until the mixture triples in volume. Add the oil in a thin stream. Stir in the dry ingredients, alternating with the mashed bananas. With a spatula, stir in the chocolate. Spread the batter into the pans.


  1. Place the banana halves on a plate. Sprinkle with the lemon juice and sugar. Place the banana halves on top of the batter, pushing them in lightly.
  2. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Let cool completely on a wire rack.


If you plan on garnishing the loaf with the banana halves, it is best eaten the same day and will not freeze well.

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  1. Excellent! I made the entire recipe in a bundt pan instead of 2 loaves (mix 1:1 melted butter and flour, then paint the inside of the pan for easy release without using parchment paper) . I served it as dessert accompanied by some rum whipped cream. Everyone loved it! Note, I did not add the optional topping, but it was delicious just the same.

  2. So easy and delicious. I have made it 3 times already. Love that the recipe makes 2 loaves because I like to share with friends and neighbors. Everyone who has tasted it has asked for the recipe.

  3. More chocolate than banana...excellent

  4. Simply the best banana bread I have ever made!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.