Why settle for ordinary banana bread when you can make this Triple Chocolate Banana Bread? Rich, deeply chocolatey, and wonderfully moist, this loaf just might be the best banana bread you’ve ever tasted.
Bananas are notoriously unpredictable. Buy a few and they vanish in an hour; buy more and they sit on the counter until they’re a sad, brown mess. To avoid waste and make use of overripe fruit, this Triple Chocolate Banana Bread turns those spotted bananas into something irresistible. It layers cocoa powder with semi-sweet chips and dark chunks for a threefold chocolate experience, and includes a bit of Greek yogurt for moisture and a touch of protein. A small addition of instant espresso powder deepens the chocolate flavor without making the bread taste like coffee.
Ingredients You Will Need
- Bananas – Very ripe, freckled bananas work best. The riper they are, the sweeter and more flavorful the bread.
- Sugar – Granulated white sugar is used here. Brown sugar can be substituted for a richer, molasses-like note.
- Butter – Room-temperature salted butter is recommended. If using unsalted butter, add a small pinch of salt to taste.
- Milk – 2% or low-fat milk keeps the batter from becoming too heavy. Half-and-half or cream can be used for a richer loaf.
- Yogurt – Plain Greek yogurt adds moisture and a slight tang; sour cream is a fine alternative.
- Eggs – Large eggs at room temperature yield the best texture. Use egg substitutes if needed.
- Flour – All-purpose flour creates a tender crumb without drying the quick bread.
- Cocoa Powder – Unsweetened cocoa provides the primary chocolate flavor. Do not use sweetened cocoa.
- Espresso powder – A teaspoon amplifies the chocolate notes. It’s optional but strongly recommended.
- Chocolate Chips – A mix of semi-sweet chips and dark chocolate chunks creates the triple-chocolate effect. Use chunks, chips, or minis as preferred.
See the recipe card below for full measurements and detailed instructions.
How to Make Triple Chocolate Banana Bread
This recipe is straightforward and uses pantry staples. If you have overripe bananas, you’re already halfway there. Follow these steps for a tender, chocolate-packed loaf.
- Cream the butter and sugar. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy.
- Add the wet ingredients. On low speed, mix in mashed bananas, milk, Greek yogurt, and eggs until combined.
- Mix the dry ingredients. Whisk together flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt in a separate bowl.
- Combine wet and dry. With the mixer on low, gradually add the dry mixture to the wet ingredients and mix just until incorporated.
- Fold in chocolate. Gently fold in semi-sweet chocolate chips and dark chocolate chunks with a spatula, taking care not to overmix.
- Prepare the pan. Pour batter into a 9×5-inch loaf pan coated with cooking spray.
- Bake. Bake in a preheated 350°F oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool. Let the loaf cool in the pan for 10 minutes on a wire rack, then remove and cool completely before slicing.
Serve this banana bread plain, spread with peanut butter, or warm with a scoop of vanilla ice cream for an extra-treat moment.
How to Store Leftovers
Store cooled banana bread in an airtight container or a resealable bag at room temperature for up to five days. To freeze, wrap the loaf tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to three months. Thaw completely before serving.
Want even more banana bread recipes? Check out these favorites!
- Pumpkin Banana Bread with maple glaze
- Easy Chocolate Chip Zucchini Banana Bread
- Pina Colada Banana Bread with Coconut Cream Glaze
- White Chocolate Macadamia Nut Banana Bread
- Chocolate Chip Ricotta Banana Bread Muffins
- Super Moist Chocolate Chip Banana Bread
Triple Chocolate Banana Bread Recipe
Pin
Equipment
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hand mixer
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mixing bowls
Ingredients
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 2/3 cups mashed ripe banana, about 3 bananas
- 1/4 cup 2% milk
- 1/4 cup plain fat free Greek yogurt
- 2 large eggs
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
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Preheat oven to 350°F (175°C).
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In the mixer bowl, beat sugar and butter on medium speed until fluffy. Reduce speed and add mashed banana, milk, Greek yogurt, and eggs, mixing until combined.
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In a separate bowl, whisk flour, cocoa powder, instant espresso powder, baking soda, and salt. With mixer on low, slowly add the dry mix to the wet and beat just until blended.
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Pour batter into a 9×5-inch loaf pan coated with cooking spray and bake at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes on a wire rack, then remove the loaf from the pan and cool completely on the rack.
Video
Notes
To freeze: wrap tightly in plastic, then in foil, and freeze for up to three months. Thaw fully before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.