The ultimate chocolatey banana bread treat! This triple chocolate banana bread is so delicious and so easy to make you’re going to absolutely love it. Like chocolate? Like banana? You’ll love this bread!
Triple Chocolate Banana Bread
This is a modern variation on a classic banana bread recipe. It’s hard to go wrong with tried and tested classics like this. There are plenty of ways that you can shake up a banana bread recipe, like adding blueberries or peanut butter, or using the recipe to make delectable banana muffins. Today we’re turning to chocolate, a classic accompaniment to banana if there ever was one.
Why You’ll Love Triple Chocolate Banana Bread
- It’s always moist and never ever dry.
- It has triple chocolatey goodness. The smell. The taste. The color. Cocoa, chocolate chips, and dark chocolate!
- This is a really easy recipe that you can make to perfection every single time.
You'll Need
- Sugar: we love to use granulated sugar to make banana bread.
- Butter: you can use vegetable oil too.
- Vanilla extract
- Cocoa powder: we’re using regular, unsweetened cocoa powder for this recipe.
- Bananas: how could you make banana bread without bananas? If you’ve got some overripe bananas taking up space in the pantry or the fridge, this is a great way to use them up. Bananas get sweeter and sweeter the riper they are, so you should use the ones with brown spots.
- Egg: It is for structural integrity. It also helps to keep your bread nice and moist thanks to the fats in the yolk.
- Baking soda and powder: This is for leavening the bread.
- Salt: we need salt as a flavor enhancer.
- All-purpose flour: always be precise in your flour measurements.
- Chocolate chips and dark chocolate: for the extra melt-in-your-mouth chocolatey goodness!
How To Make Triple Chocolate Banana Bread
- Preheat your oven to 350°F (176°C). Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
- Mash bananas with a fork. Stir in melted butter and mix to combine. Add in the egg, vanilla extract and sugar and mix until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Stir into the wet ingredients until just combined.
- Fold in half the chocolate chips and half the dark chocolate.
- Pour batter into the prepared pan and top with remaining chocolate chips and dark chocolate.
- Bake for 50-55 minutes. To check for doneness, place a toothpick in the center, and see if it comes out clean. It should come out almost totally clean when the bread is ready to go.
Substitutions
Sometimes you just don’t have all the ingredients you need. The good news is this recipe is really, really versatile!
- If you want a lower fat alternative, you can use a quarter cup of apple sauce and one quarter cup of oil.
- Reduce the amount of sugar in your bread, simply use ¼ cup of sugar instead of the full amount recommended in this recipe.
- You can use half all-purpose and half whole wheat flour instead of the full amount of all-purpose flour.
Frequently Asked Questions
The trick here is to be really precise with your ingredients. Be sure to use enough oil, measuring your flour correctly, too. All the ingredients in the right ratio are important to making this recipe work.
Banana and chocolate have sweet flavors that naturally complement one another. Try it yourself and see!
Your bananas are only too ripe if they have mold or lots of soft, mushy brown rotten spots inside.
Follow our recommendation: the toothpick test! Just make sure that you do the toothpick test in the center, not the edge, of your banana bread. The middle is where the bread will be fully cooked last. If your toothpick comes out clean, or with just a few crumbs, your banana bread is ready to go!
Bread tends to fall in the center when it’s not cooked through completely. That’s exactly why we advise you to test your bread in the center. The outside can be cooked completely while the very center is still cooking. When doing the test in the center, be wary that while a few crumbs are ok, a very unclean toothpick means your bread will fall in the center. This is what happens when unfinished bread cools and collapses in on itself.
While we haven’t tested Dutch process with this recipe, you can try using Hershey’s Special Dark Cocoa for a dark chocolate bread.
Storing
This bread is very moist the next day. Store it in an airtight container for up to 7 days. You can also freeze it for up to 3 months in a freezer bag.
Other Banana Bread Recipes
Banana Bread Recipe with Walnuts
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Triple Chocolate Banana Bread
Ingredients
- 3 very ripe bananas
- ⅓ cup unsalted butter melted and cooled slightly
- 1 large egg
- 2 teaspoons vanilla extract
- ⅓ cup granulated white sugar packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour or plain flour
- ½ cup unsweetened cocoa powder or Dutch processed
- 1 cup dark chocolate chopped
- 1 cup semi sweet chocolate chips divided
Instructions
- Preheat your oven to 350°F (176°C). Grease a 9x5-inch loaf pan with nonstick spray. Set aside.
- Mash bananas with a fork. Stir in melted butter and mix to combine. Add in the egg, vanilla extract and sugar and mix until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder. Stir into the wet ingredients until just combined.
- Fold in half the chocolate chips and half the dark chocolate.
- Pour batter into the prepared pan and top with remaining chocolate chips and dark chocolate.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes, then remove the bread and transfer to a wire rack to cool completely.
Kevin says
Rich, fudgy, and packed with chocolate flavor! The banana keeps it so moist, and the chocolate chips just take it over the top. Absolute perfection!
Tatiana says
Thanks, Kevin! So glad you loved it—triple chocolate makes everything better!