Triple Chocolate Banana Bread

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Rich, moist, and irresistibly chocolatey, Triple Chocolate Banana Bread is a dream come true for chocolate lovers. This decadent loaf combines the deep flavors of cocoa, melted chocolate, and chocolate chips, making every bite an indulgence. The natural sweetness of ripe bananas not only enhances the flavor but also ensures a perfectly soft and moist texture. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this chocolate banana bread will satisfy your sweet tooth in the most delightful way.

What sets this banana bread apart is the triple chocolate infusion—cocoa powder deepens the base, melted chocolate adds richness, and chocolate chips provide gooey pockets of sweetness. Slices of fresh banana inside the loaf create a beautiful contrast of flavors and textures, making it as stunning as it is delicious. Serve it warm with a cup of coffee or a scoop of vanilla ice cream for a truly indulgent experience.

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Ingredients for Triple Chocolate Banana Bread

• 3 ripe bananas, mashed
• 1 extra banana, sliced (for garnish and filling)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup semi-sweet chocolate chips
• ½ cup dark chocolate, melted
• ¼ cup milk chocolate chips (for topping)

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this dry mixture aside.

In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, eggs, and vanilla extract. Whisk until well combined. Stir in the sour cream (or Greek yogurt) to ensure a moist texture.

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Step 2: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Be careful not to overmix—stir just until the flour disappears. Pour in the melted dark chocolate and stir to combine. Finally, fold in the semi-sweet chocolate chips for extra richness.

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Step 3: Add Bananas and Bake

Pour half of the batter into the prepared loaf pan. Arrange a few banana slices in a single layer over the batter, then pour the remaining batter on top. Smooth the surface, then garnish with more banana slices and sprinkle the milk chocolate chips on top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent the loaf with foil during the last 15 minutes of baking.

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Step 4: Cool and Serve

Let the banana bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm for a gooey, chocolate-filled bite, or enjoy it at room temperature for a firmer texture.

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Storage Instructions

To keep your Triple Chocolate Banana Bread fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate it for up to a week—just let it come to room temperature or warm it slightly before serving for the best texture.

For freezing, wrap individual slices or the whole loaf tightly in plastic wrap and place them in a freezer-safe bag. It will stay fresh for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave for a few seconds.

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Estimated Nutrition

Per serving (1 slice):

• Calories: ~280
• Carbohydrates: 40g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 22g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use frozen bananas for this recipe?

Yes! Just let them thaw and drain excess liquid before mashing them. Frozen bananas tend to be extra sweet and work well in banana bread.

2. What type of chocolate should I use?

A mix of cocoa powder, semi-sweet chocolate chips, and melted dark chocolate works best. However, you can adjust based on your preference for sweetness and richness.

3. Can I make this banana bread dairy-free?

Absolutely! Substitute butter with coconut oil, use a dairy-free yogurt, and opt for dairy-free chocolate chips.

4. Why is my banana bread too dense?

Overmixing the batter can make it dense and tough. Stir gently and only until the ingredients are combined.

5. How do I know when the banana bread is done?

Insert a toothpick into the center—if it comes out with a few moist crumbs but no raw batter, it’s ready.

6. Can I add nuts to this recipe?

Yes! Chopped walnuts or pecans add a delicious crunch and complement the chocolatey flavor.

7. Should I refrigerate banana bread?

It’s not necessary if you plan to eat it within 3 days, but refrigeration helps extend its shelf life.

8. How can I make this recipe gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients, like baking powder, are gluten-free as well.

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