Triple Chocolate Banana Bread is moist chocolate bread made with three kinds of chocolate and ripe bananas for a delicious treat or snack. Try my Chocolate Chip Banana Bread for another yummy way to use up ripe bananas and satisfy your sweet tooth.
Triple Chocolate Banana Bread
This triple chocolate banana bread is definitely a triple chocolate threat but in the sweetest way! The bread is made with cocoa powder, milk chocolate, and semi-sweet chocolate to give it all that chocolate flavor. Then, the added bananas in the mix are the perfect complement to the chocolate.
Chocolate Banana Bread Ingredients
Bananas: This recipe is the perfect recipe to use up those super ripe bananas.
Chocolate: As the name states, there are three kinds of chocolate in this recipe–milk chocolate, semi-sweet chocolate, and cocoa powder. Reserve a few chocolate chips to use as a topping.
Room Temperature Ingredients: Make sure the eggs and sour cream are at room temperature before using.
How to Make Triple Chocolate Banana Bread
To get started in making this bread, first, whisk together the dry ingredients. Next, in a separate bowl, whisk together the oil and brown sugar. Add the room temperature eggs and sour cream, mixing again. To the dry ingredients, add most of the chocolate chips (reserving a few for the topping), the mashed bananas, and the wet mixture. Gently fold all the ingredients to combine, making sure to not overmix.
Once the ingredients have been combined, pour the batter into a 9×5-inch loaf pan that has been sprayed with nonstick cooking spray. Bake at 350°F for 60 minutes. After the hour, tent the bread with aluminum foil and bake another 20 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Let the bread cool in the loaf pan before removing it. Cut into slices and enjoy!
Can I Freeze this Bread?
Yes! You will want to make sure you allow the bread to cool completely. Just wrap the banana bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag.
Be sure to label it with the date. Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
Just look how moist this bread is!
Looking for More Homemade Bread Recipes?
- 2 cups (250g) all-purpose flour
- ½ cup cocoa powder
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola oil
- 1 cup (200g) brown sugar
- 2 large eggs, room temperature
- ⅓ cup sour cream, room temperature
- 3 ripe bananas, mashed (approximately 1¼ cups)
- 1 cup (168g) milk chocolate chips, plus extra for topping
- 1 cup (168g) semi-sweet chocolate chips, plus extra for topping
Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with nonstick spray. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
Pour the batter into the prepared loaf pan and sprinkle a couple of tablespoons of chocolate chips on top. Bake for 60 minutes. After 60 minutes, tent the bread with aluminum foil and bake for an additional 20 minutes.
Remove the bread from the oven and let cool in the pan. When cool, remove the bread from the pan and cut into slices and serve.