Why You’ll Love This Recipe
Triple Chocolate Banana Bread is a rich, moist, and indulgent twist on traditional banana bread. Loaded with cocoa powder, chocolate chips, and chunks of dark chocolate, this decadent loaf is perfect for chocolate lovers. The ripe bananas add natural sweetness and moisture, making every bite soft, flavorful, and satisfying. Ideal for breakfast, dessert, or a sweet snack, it’s a crowd-pleasing treat that’s simple to make and impossible to resist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananasall-purpose flourunsweetened cocoa powdergranulated sugarsalted buttereggsvanilla extractbaking sodasaltsemi-sweet chocolate chipsdark chocolate chunksmilk or sour cream
directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Fold in the milk or sour cream, followed by the chocolate chips and chocolate chunks.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 55-65 minutes
Cooling time: 20 minutes
Total time: 1 hour 30 minutes
Variations
Use white chocolate chips for a contrast in flavor and color.
Add chopped walnuts or pecans for a crunchy texture.
Swirl in peanut butter or Nutella for extra decadence.
Turn the batter into muffins by baking in a muffin tin for 18-22 minutes.
storage/reheating
Store the bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer freshness.
Freeze slices wrapped individually for up to 2 months.
To reheat, warm in the microwave for 10-15 seconds for a gooey chocolate bite.
FAQs
Can I use frozen bananas?
Yes, just thaw and drain excess liquid before using.
Why is my banana bread dense?
Overmixing the batter can lead to a dense texture. Mix just until combined.
Can I make this recipe vegan?
Yes, substitute eggs with flax eggs, and use dairy-free butter and chocolate.
What if I don’t have cocoa powder?
You can use melted chocolate in the batter, but it will slightly change the texture.
How ripe should the bananas be?
Use bananas with brown spots—they’re sweeter and mash easily.
Can I reduce the sugar?
Yes, adjust to taste, especially if your bananas are very ripe.
Do I need both chocolate chips and chunks?
No, but using both adds texture and richness.
Can I add espresso powder?
Yes, a teaspoon enhances the chocolate flavor without tasting like coffee.
What kind of chocolate works best?
A mix of semi-sweet and dark chocolate gives a balanced sweetness.
Can I double the recipe?
Yes, double all ingredients and use two loaf pans.
Conclusion
Triple Chocolate Banana Bread is a rich, chocolatey upgrade to a beloved classic. With its moist crumb, deep cocoa flavor, and melty chocolate pockets, this treat is sure to impress at any time of day. Simple to prepare and easy to customize, it’s a must-try for banana bread fans and chocoholics alike.
Print
Triple Chocolate Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 10 minutes–1 hour 20 minutes
- Yield: 10–12 slices 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and decadent banana bread loaded with three types of chocolate — cocoa powder, chocolate chips, and melted chocolate — perfect for chocolate lovers.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1 tsp vanilla extract
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1/2 cup (90 g) semisweet chocolate chips
- 1/4 cup (45 g) chopped dark chocolate or chunks
- 1/4 cup (90 g) white chocolate chips (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk melted butter with granulated and brown sugars until smooth.
- Add eggs one at a time, beating well after each. Stir in mashed bananas and vanilla.
- Mix in sour cream until incorporated.
- Gradually fold in the dry ingredients until just combined — don’t overmix.
- Fold in semisweet chips, dark chocolate chunks, and white chips if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 55–65 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- You can substitute sour cream with Greek yogurt for a tangy taste.
- Adjust chocolate chip ratio to taste or omit white chocolate for less sweetness.
- Store wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.
- For extra gooey chocolate, press a few chips on top of the loaf before baking.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
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