Description
This Triple Chocolate Banana Bread is a decadent twist on a classic favorite, featuring a rich blend of cocoa powder, melted dark chocolate, and chocolate chips. Layers of fresh banana slices inside and on top enhance the moist texture while adding natural sweetness. Perfect for a comforting breakfast or indulgent snack, this bread combines fruity, chocolatey goodness with a tender crumb.
Ingredients
Scale
Main 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: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it and lining it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Prepare the wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted unsalted butter, brown sugar, eggs, and vanilla extract, and whisk until well combined. Then stir in the sour cream or Greek yogurt to add moisture and richness.
- Combine the mixtures: Gradually fold the dry ingredients into the wet ingredients, stirring gently just until combined to avoid overmixing. Carefully fold in the melted dark chocolate and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Assemble the loaf: Pour half of the batter into the prepared loaf pan. Arrange a layer of banana slices evenly over the batter. Pour the remaining batter on top, smoothing the surface with a spatula. Garnish the top with additional banana slices and sprinkle the milk chocolate chips over them for an attractive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached. To prevent the top from browning too quickly, loosely cover the loaf with aluminum foil during the last 15 minutes of baking if necessary.
- Cool and serve: Allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy this rich, chocolate-infused banana bread.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Make sure not to overmix the batter to keep the bread tender and soft.
- If you prefer a dairy-free option, substitute the sour cream with a plant-based yogurt.
- For more chocolate flavor, you can add extra chocolate chips or drizzle melted chocolate on top after baking.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
