Description
Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Banana Bread. This rich and moist banana bread combines cocoa powder, melted dark chocolate, and chocolate chips for an irresistible treat. The natural sweetness of ripe bananas enhances the flavor, while the soft texture makes it perfect for breakfast, a snack, or even dessert. Whether you enjoy it warm with a cup of coffee or topped with a scoop of ice cream, this easy-to-make recipe is sure to satisfy your cravings. Plus, it’s a great way to use up overripe bananas while treating yourself to a bakery-style chocolate banana bread.
Ingredients
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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Prepare the wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, eggs, and vanilla extract. Whisk until combined. Stir in the sour cream (or Greek yogurt).
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. Fold in the melted dark chocolate and semi-sweet chocolate chips.
- Assemble the loaf: Pour half of the batter into the loaf pan. Layer banana slices over the batter, then pour the remaining batter on top. Smooth the surface and garnish with more banana slices and milk chocolate chips.
- Bake: Place in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.
- Cool & serve: Allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!