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Triple Chocolate Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 15 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Triple Chocolate Banana Bread is a rich and moist twist on the classic banana bread, incorporating three types of chocolate chips for an indulgent treat. Perfect for breakfast, snack, or dessert, this loaf combines ripe bananas, cocoa powder, and a mix of dark, semi-sweet, and milk chocolate chips to create a deeply chocolatey and flavorful bread that's easy to make and loved by all chocolate enthusiasts.

Ingredients

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 medium mashed very ripe bananas
  • 1/2 cup sour cream

Dry Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Chocolate Chips

  • 1/3 cup dark chocolate chips
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup milk chocolate chips

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Line a standard 9x5 inch loaf pan with parchment paper, leaving an overhang on the longer sides to make it easier to lift out the bread once baked.
  2. Mix wet ingredients: In a large bowl, whisk together the granulated sugar and melted unsalted butter until well combined. Add eggs and vanilla extract, and whisk until the mixture is smooth. Stir in the mashed ripe bananas and sour cream until fully incorporated.
  3. Combine dry ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently until just combined and smooth, being careful not to overmix to ensure a tender crumb.
  4. Fold in chocolate chips: Using a rubber spatula, gently fold in all three types of chocolate chips—dark, semi-sweet, and milk chocolate—to evenly distribute them throughout the batter.
  5. Fill the pan: Pour the batter into the prepared loaf pan and spread it out evenly. Optionally, sprinkle a few extra chocolate chips on top for added visual appeal and flavor.
  6. Bake the bread: Place the pan in the preheated oven and bake for about 60-70 minutes. Start checking at 55 minutes by inserting a toothpick into the center; when it comes out clean or with just a few moist crumbs, the bread is done.
  7. Cool and serve: Let the banana bread cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
  • Don’t overmix the batter to keep the bread tender and moist.
  • You can substitute sour cream with Greek yogurt if preferred for a slightly tangier taste.
  • Try warming slices slightly before serving to enhance the gooey texture of the chocolate chips.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://meallora.com/triple-chocolate-banana-bread-recipe/