Name: Triple Chocolate Banana Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 3 pcs ripe bananas, mashed ((about 1 to 1 1/4 cups)); 1/3 cup melted butter (75 g); 1 teaspoon baking soda; Pinch of salt; 3/4 cup granulated sugar (150 g); 1 large egg, beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour (125 g); 1/2 cup unsweetened cocoa powder (50 g); 1/2 cup chocolate chips (90 g)

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I still remember the first time I made this Triple Chocolate Banana Bread: the kitchen smelled like warm cocoa and bananas, and even my skeptical teenager went back for seconds. This is banana bread bumped up with cocoa and chocolate chips so it feels like dessert but behaves like breakfast — quick enough for a morning bake, comforting enough for a weekend treat. If you love fudgy, chocolate-forward loaves, you might also enjoy a simpler riff like this 3-ingredient banana bread for days when time is tight.

Why you’ll love this dish

This loaf hits the sweet spot between classic banana bread and a chocolate cake. It’s:

Economical: uses pantry staples and overripe bananas.
Quick to mix: no electric mixer required — mash, stir, fold.
Crowd-pleasing: familiar banana flavor with a deep cocoa backbone and melty chips.
Versatile: serves as breakfast, snack, or an after-dinner treat.

"A rich, gooey banana loaf that tastes like a chocolate hug — perfect for busy mornings and indulgent afternoons."

Because it uses melted butter and mashed bananas, the crumb stays moist for days. And since it’s a single-bowl batter you can whip this up in under 15 minutes of hands-on time.

Step-by-step overview

Before you gather ingredients, here’s the quick process so you know what to expect:

Preheat and prep the loaf pan.
Mash bananas and mix in melted butter.
Add leavening, salt, sugar, egg, and vanilla.
Stir in dry ingredients (flour + cocoa) until just combined.
Fold in chocolate chips, pour into the pan, and bake about 60–65 minutes.
Cool briefly in the pan, then finish cooling on a rack.

Expect a fudgy, slightly dense crumb because of the cocoa and banana — baker’s intent for a triple-chocolate experience.

What you’ll need

3 ripe bananas, mashed (about 1 to 1 1/4 cups)
1/3 cup (75 g) melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup (150 g) granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1/2 cup (90 g) chocolate chips

Notes and substitutions:

For a nuttier, gluten-free option try an almond flour version; see inspiration like this almond flour banana bread if you want to swap flours (adjustments will be needed).
Use dark cocoa for a richer, more intense chocolate flavor; Dutch-processed yields deeper color and a smoother taste.
Brown sugar can replace some or all of the granulated sugar for a toffee-like note.

Step-by-step instructions

Triple Chocolate Banana Bread with chocolate chunks and bananas

Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan and set aside.
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
Pour the melted butter into the mashed bananas and stir until blended.
Sprinkle in the baking soda and a pinch of salt, stirring to combine.
Add the sugar, beaten egg, and vanilla extract. Mix until everything is evenly incorporated.
Sift or whisk together the flour and cocoa powder, then fold them into the wet mixture just until you no longer see streaks of flour. Avoid overmixing.
Fold in the chocolate chips gently, reserving a few to sprinkle on top if you like a decorative glaze of chips.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 60–65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Quick bake-note: ovens vary — start checking at 55 minutes and adjust as needed.

Best ways to enjoy it

Serve warm with a pat of butter or a smear of cream cheese for contrast.
For an indulgent dessert, top slices with vanilla ice cream and a drizzle of chocolate sauce.
Pair with coffee, a latte, or a glass of cold milk — the bitterness of coffee balances the sweetness.
Thinly slice and toast for a morning treat; it crisps slightly and the chocolate re-melts.

Storage and reheating tips

At room temperature: wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigeration: keeps up to 7 days but can dry the bread; bring slices to room temperature before serving.
Freezing: wrap whole or slice portions tightly in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: microwave a slice for 10–15 seconds to revive softness, or toast gently for a crisp edge. Always cool completely before freezing to prevent ice crystals.

Food safety: because this contains egg, store leftovers promptly and do not leave at room temperature longer than two hours in warm environments.

Helpful cooking tips

Use very ripe bananas (speckled or nearly black) for the best sweetness and banana flavor.
Measure flour by spooning it into the cup and leveling — scooping can compact flour and make the loaf heavy.
Don’t overmix once the flour and cocoa are added; overworking develops gluten and creates a tougher crumb.
If you want a taller loaf, use a narrower 8.5×4.5-inch pan and reduce bake time slightly — watch for doneness.
To test for doneness, a toothpick should come out with a few moist crumbs; a completely clean toothpick may indicate slight overbaking.
For melty pockets of chocolate, chill the chips briefly before folding them in so they don’t sink as much.

For ideas on different chocolate balances and mix-ins, check this take on adding milk chocolate to banana loaves like the banana bread with dairy milk chocolate.

Creative twists

Nutty: fold in 1/2 cup chopped walnuts or pecans.
Espresso boost: add 1–2 teaspoons instant espresso powder to the batter to amplify chocolate flavor.
Peanut butter swirl: drop spoonfuls of peanut butter on top and swirl with a knife before baking.
Gluten-free: experiment with a 1:1 gluten-free flour blend; expect slightly different texture.
Lower-sugar: reduce sugar to 1/2 cup and add a tablespoon of maple syrup if you want natural sweetness.
Frosted: top cooled loaf with a simple chocolate ganache for a cake-like finish.

Common questions

Q: Can I use less sugar or a sugar substitute?
A: Yes — you can reduce granulated sugar to 1/2 cup with acceptable results. If using substitutes like erythritol or monk fruit, follow the substitute’s conversion and expect a slightly different texture.

Q: My bread is sinking in the middle — what went wrong?
A: Common causes are underbaking, too much leavening, or opening the oven door too often. Check doneness with a toothpick and ensure measurements are accurate.

Q: Can I make this in muffin tins?
A: Absolutely. Fill muffin cups about 3/4 full and bake 15–22 minutes depending on size. Start checking at 15 minutes.

Q: How ripe should the bananas be?
A: The riper the better — heavily speckled or black-skinned bananas give the most banana flavor and sweetness.

Q: Can I omit the chocolate chips?
A: Yes — the loaf will still be chocolatey from the cocoa powder but less “triple” chocolate. Add nuts or dried fruit as alternatives.

Conclusion

If you want more inspiration or variations on triple chocolate banana bread, these trusted recipes offer helpful tweaks and pictures: Triple Chocolate Banana Bread from Liv for Cake provides a visual guide and tips; Spicy Southern Kitchen’s version shares flavor swaps and serving ideas; and Crazy for Crust’s take includes step photos and troubleshooting notes to help you bake the best loaf possible.