Triple Chocolate Banana Bread is moist, fudgy, and loaded with three kinds of chocolate, making it a mouthwatering way to use up overripe bananas!
If you're anything like me, you always have overripe bananas sitting on the counter, on a quest to discover their purpose in life. And let's face it...baking them into standard banana bread is good, but that can get kind of boring. I've always thought that chocolate and bananas pair beautifully, but the first time I made this moist, fudgy Chocolate Banana Bread, it actually exceeded my expectations. In fact, it's become one of my family's favorite ways to use up seen-better-days bananas!
TRIPLE Chocolate Banana Bread
Who doesn't love banana bread? And this is banana bread with chocolate. Three kinds of it, to be exact:
- Cocoa powder is sifted into the dry ingredients.
- Melted baking chocolate is stirred into the batter.
- And plenty of semi-sweet mini chocolate chips take this recipe completely over the top!
The resulting banana bread is soft and moist and oh-so-chocolatey. It's delicious for breakfast or as a snack. And while it's perfectly tasty at room temperature, it is amazing still-warm out of the oven with a pat of butter slathered on top.
How to Make Chocolate Banana Bread
The steps are quick, simple, and pretty standard compared to most quick breads.
- Whisk together the dry ingredients.
- In another bowl, beat the sugar into the butter until fluffy.
- Blend in the egg, vanilla, melted chocolate, mashed bananas, and sour cream, keeping in mind that it's normal for the batter to look slightly curdled until the next step.
- Gently stir in the flour mixture and the chocolate chips until just incorporated.
Transfer to pans, pop in the oven, and do your best to patiently wait for the best darn banana bread this side of the Mississippi!
A Note on the Flour...
You can definitely make this recipe using regular white all-purpose flour. But I typically make it with whole wheat pastry flour. It makes me feel better about eating an oversized slice as part of a balanced breakfast. 😉
I love baking quick breads, muffins, pancakes, waffles, and such with whole wheat pastry flour because it's a 100% whole wheat flour with a lighter taste and texture than regular whole wheat flour. And by using whole wheat pastry flour in a chocolate-infused recipe like this, I don't think anyone would ever guess that it wasn't made with regular white flour.
Pan Size Preference
One of the things I've learned about baking quick breads is that I often prefer the outcome when I divide my batter between mini loaf pans instead of baking a full-sized loaf. Full-sized loaves are great. However, in my experience, it's sometimes difficult to get the center of the loaf to the desired level of doneness without overcooking the edges.
The other bonus of baking smaller loaves? They're done -- and ready to slice into! -- that much quicker. Multiple loaves also make sharing and gift-giving possible...if you can restrain yourself from eating them all first.
The next time you have a couple of overripe bananas and nary a plan, I totally think you should try this Triple Chocolate Banana Bread! You may never make plain ol' banana bread again.
Other Chocolate Banana Recipes
- Banana and Chocolate Muffins
- Chocolate Coconut Banana Bread
- Banana Breakfast Cookies
- Healthy Zucchini Banana Bread
Triple Chocolate Banana Bread
- 1 1/4 cups all-purpose flour OR whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled
- 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
- 1/2 cup sour cream
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 350°F. Lightly grease (or spray with cooking spray) three 5 3/4" x 3 1/4" x 2" mini loaf pans.
- In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the egg, vanilla, melted chocolate, mashed bananas, and sour cream until fully incorporated. The batter may look curdled at this point, but it will smooth out with the addition of the flour mixture. Gently mix in the dry ingredients and the chocolate chips until just incorporated.
- Evenly divide the batter between the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool bread in the pans for 10 minutes before loosening the edges and turning out onto a wire rack to cool completely.
Post originally published on March 4, 2014.