Triple Chocolate Banana Bread

If you like chocolate, you’re definitely going to LOVE this Triple Chocolate Banana Bread!  With a triple load of chocolate, it’s deliciously decadent and easy to make! In fact, it’s so good that you’re going to start buying extra bananas to ripen just so you can make this!

If you love chocolate, you're definitely going to LOVE this Triple Chocolate Banana Bread! With a triple load of chocolate, it's deliciously decadent and easy to make!

How to Make Triple Chocolate Banana Bread

Pin It
Pin now to save it for later!

Quick breads (such as banana bread or muffins) are breads that don’t require yeast and there are a few simple tips that will ensure you get great results every time!

  • Do not overmix.  Over mixing the batter will make your bread dense and chewy.  Fold the wet/dry mixtures by hand just until combined.
  • Grease and flour your pan (and double check you’re using the correct sized pan asked for in the recipe).
  • Bake quick breads on the middle rack of your oven.
  • Insert a toothpick in the middle about 10 minutes before you expect the bread to be done to test for doneness.  Overbaking will cause a dry loaf.
  • Quick breads can be frozen up to 3  months in a freezer bag or sealed container.  (If desired, glaze once defrosted)

Triple Chocolate Banana Bread-21

What is Half and Half?

This recipe contains Half and Half. Half & half is a dairy product sold in most North American supermarkets.  It is made up of half cream and half whole milk and will be found in the dairy case.  You can generally substitute any light cream in it’s place (approximately 10-12% MF) or create your own mixture using heavy cream and milk.

This recipe uses regular cocoa powder, not Dutch-processed cocoa powder.  There is a difference between the two, Dutch-processed is not acidic and doesn’t react with the ingredients the same way as regular cocoa.

Be sure to check your bread at 45-50 minutes to make sure it doesn’t over bake!  If you aren’t freezing your banana bread, you’ll want to store it sealed in the refrigerator. Nuts (such as walnuts) can be substituted for the chocolate chips in this recipe.

Triple Chocolate Banana Bread-20

Items you’ll need for this recipe:

* 9×5 loaf pan * unsweetened cocoa powder * chocolate chips *

Triple Chocolate Banana Bread

If you like chocolate, you’re definitely going to LOVE this Triple Chocolate Banana Bread!  With a triple load of chocolate, it’s deliciously decadent and easy to make! In fact, it’s so good that you’re going to start buying extra bananas to ripen just so you can make this!

Did you make this recipe?

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 4 small bananas , mashed (approx. 1 1/3 cups)
  • 1/2 cup chocolate chips
  • Topping
  • 1/4 cup half & half
  • 2 tablespoons brown sugar , packed
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla
  • 6 tablespoons chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan.
  2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
  4. Bake 50-60 minutes, or until a toothpick comes out clean.

Topping:

  1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
  2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Adapted from allrecipes

More great ways to enjoy ripe bananas:

 

The BEST Banana Cake! This cake is moist and delicious... literally the best banana cake I've ever had!

The Best Banana Cake

No Bake Banana Split Icebox Cake! This is not only easy to make, it tastes AMAZING!!! <3

Banana Split Icebox Cake

Pecan Coconut Banana Bread Recipe with a streusel topping! If you're looking for the perfect banana bread recipe, this is it!

Pecan Coconut Banana Bread

banana cheesecake

Banana Cheesecake 

 

If you like chocolate, you're definitely going to LOVE this Triple Chocolate Banana Bread! With a triple load of chocolate, it's deliciously decadent and easy to make!

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

120 comments on “Triple Chocolate Banana Bread”

  1. What is half and half

  2. It doesn’t say when to add the vanilla but I’m assuming that it’s after you take the half/half off the heat.

  3. Is 1/2 teaspoon of butter for the frosting a misprint?

  4. Great recipe! I only used 1/4 white sugar and eliminated about 2 tbls of butter because I reduced the sugar.

  5. Are the bananas used for the Triple Chocolate Banana Bread over ripe (dark skin) or are they just normal yellow skin bananas ??? I have another Banana Bread recipe, but it uses over ripe bananas.

  6. Oh, that looks good! I can picture this on a winter day with a big cup of tea or coffee. Yum!

  7. Visiting from Party Palooza link party. How chocolaty, it looks so indulgent and yummy. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!

  8. Is there any way to print this recipe?

  9. I found the print button! Can’t wait to make this!

  10. Hi Holly,
    Your Triple Chocolate Banana Bread looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Very good i am diabetic
    and use splenda white and brown sugar it works great!

    • Thanks So much for sharing this, I was just thinking, WAY TOO MUCH SUGAR for me!

    • I love the chocolate banana cake, my mother always made it for my birthday when I was young, she is gone now, just seeing this brings back memories, good ones.
      funny the things we remember about our child hood.I think she just used a choc. cake mix @ added the banans, althow I made it once for my kids they were not a fan.
      I had a stroke 5 yrs ago @ nothing is as it ue to be . I can not cook anymore because my left arm @ arm does not work now, most day I ask GOD Y did you let me live like this.
      the hospital told my family I was dead. Another doctor from a different hospital came @ looked at me, took blood from my brain @ I opened my eyes , could not walk, talk. sit up
      but I was back in the world again. I had to stay in hospital 3 @ one-half monthes. the girls in rehab told me I I wouldwalk out of the hospital @ I did.
      with a cane.
      my arm still does not work today after 5 yrs, @ I know it never will. they say most people that have a stroke @ live have another a few years later @ die with that one.
      so I probably will not be here living when you read this, @ that’s ok with me. I am 62 now
      I’ve had a good life.

      BETH THOMAS

      • Some of our fondest memories revolve around those recipes from our childhood, I am sure your mother’s chocolate banana cake was delicious!

      • Beth, u are too young to be thinking about dying!!! I’m 65 soon and I’m looking forward to Medicare and not working. I figure I could live another 20 years……

      • Dear Beth,
        This is the first time I comment on anything online but your story made me do it. I am extremely sorry to hear about your illness…. I would like to share with you my mother’s story. She had an ischemic stroke in summer 2010. August. September another 2. She lost sight of one eye and could barely talk or do anything by herself…. My mother who once was a teacher and an active woman and mother of 4, was dying painfully before our eyes…. Luckily, my mother is a strong woman and loves life. She insisted she wanted to improve and she did!!!! My mother today can walk muche better than few years back, can use the toilet by herself, move her limbs better than before, hardly uses a wheelchair and headed straight to the kitchen: her kingdom!!!!
        Please have hope and faith in God. I hope you’re doing better today. I wish you the best of luck. I’ll pray for you dear Bethz

  12. I have this in the oven right now! Does the drizzle harden when it cools? Or should it be served fresh only?

  13. Triple chocolate AND banana? I am so in.

  14. amazing recipe! beautiful photos! i am such a chocolate girl – i could dive right into this. :)

  15. Can I use evaporated milk instead of half and half?

  16. I just made this gluten free using gluten free better batter flour. No other subs. It is delish.

  17. I LOVE how this recipe is listed under the breakfast category! Now I can have it for breakfast, and if my husband questions my choice, I can refer his to your website! :D

  18. Made this today what a great twist on banana bread. Only thing I changed was the half and half. I didn’t have any so I used heavy whipping cream. Was delicious.

  19. I have this cooling on my counter now =) cannot wait to try it! (I added walnuts too because why not?!)

    question about the topping though, I have it sitting on the stove cooling as well, but am I supposed to remove the bread first from the pan before covering it, or cover it and then remove it?

    I feel it could get messy using the topping before removing it from its pan, but wondered what everyones opinions are?

  20. Any tips/suggestions on making this with with pumpkin …in place of bananas? I scored big time at my local Dollar General store and got the large cans of Libby pumpkin for only 1 penny each!!! I cleared their shelf of 11 cans …LOL and no, none are out dated.

    I love pumpkin all year round!

    Thank you

    • I love pumpkin too! Such a great way to add moisture and flavor without a lot of fat.

      I have not tried this with pumpkin so I can’t say for sure.. but I am going to put it on my list because I love that idea!

  21. I made this yesterday and it is delicious! Thanks for sharing this recipe!

  22. Thanks for this recipe! I made this a few days ago and it was phenomenal. To be honest, I didn’t add the topping because I usually like my cake, or bread, plain but the flavor was absolutely fabulous, nevertheless. My simple variation, which really worked out perfectly, was: I only used 1/4 cup (light) butter instead of 1/2 cup and substituted the other 1/4 with a whole cup of plain low fat yogurt. The bread was so moist and delicate, loaded with choco flavor! This is definitely a keeper!

  23. There are wheat allergies in my family. Can oat flour be used for this recipe? What adjustments would I need to make?

  24. On the brown sugar…..light brow sugar or dark brown sugar? I have dark brown sugar but didn’t want to make until I was sure which to use. Thanks….this looks absolutely delicious!!

  25. Made these today as muffins, doubled the recipe, baked for 20 minutes and they are wonderful! I also added 1T. vanilla and cinnamon, came out delicious! Will bake these again and again :)

  26. This looks amazing, Holly!

    Thanks so much for sharing this recipe.

    I’m going to try it with evaporated milk (because that’s what I have on hand) and as muffins to reduce the baking time. (That means I can eat them sooner!)

    Thanks, again. Pinning!

  27. can I use milk instead? I don’t have half and half or evaporated milk

  28. Anyway to adapt this for Type 2 diabetics? :)

    • I don’t follow a diabetic lifestyle so I’m not sure the best way to adapt this recipe. Hopefully someone else has some suggestions!

  29. Just made this and looked great, until I went back into the kitchen and the middle caved in (crying now)!!
    I dont do well with from scratch recipes…. Not sure what went wrong…

    • Oh no, how disappointing! There are a few different things that could cause your bread to sink in the middle.

      Ensure that you have used the amounts of baking powder/soda called for in the recipe.
      Ensure that you don’t have excess moisture in your bread (while the recipe calls for 4 small bananas, you might be better to go by the measurement 1 1/3 cups.
      Ingredients should be at room temperature.

      Hopefully some of these tips help!

  30. I used regular yellow bananas because I did not know it called for dark ripe bananas until after the bread was in the oven. It came out okay, but the banana flavor is not as strong as I would like. I taste lots of chocolate.

  31. Do the comments in the write up mean that we should use Dutch Chocolate instead of cocoa powder?

  32. Do you let the bread coolas well before drizzling the topping?

  33. Oh my goodness! The photo alone has sucked me in and I can’t wait to try it. Chocolate is my downfall! Going to have to wait until the temp outside goes down. Right now the thought of firing up that oven is giving me a hot flash lol!! Definitely pinning for later though and sharing your link. Thanks!

  34. Very good – doesn’t taste anything like bananas…we ate it hot from the over in bowls with ice cream and the sauce. The sauce was very runny (not like pic) but good.

  35. Hello. I want to know what do you mean by half & half? Half and half of what? Please reply. Thank you.

  36. Just made. The chocolate topping was shiny and smooth but too thick to drizzle so I added about 3T more of the half and half. Waiting for dinner to finish, but pretty sure I’m going to have to slice into bread : )

  37. I’m looking at trying your chocolate banana bread but the topping says half and half, what is half and half.? Thankyou

    • Half and half is found in most North American grocery stores near the cream. It is a dairy product consisting of half cream + half milk. Any light cream should work in its place.

  38. Is there any nutritional information available?

  39. Can this be made with a butter substitute, I.e., coconut oil, or vegetable oil?

    Thank you.

  40. If I can’t find regular cocoa powder, will Dutch processed still work? Thanks! Looks delicious!

    • I haven’t tried it so I can’t say for sure. This swap can be a bit tricky as there is a chance the bread my not rise as dutch process is more neutral and doesn’t react with the baking soda the same way. If you do try it, I’d love to hear how it works out for you.

  41. Just made the triple chocolate banana loaf and turned out awesome. I know my son in law is going to love it. Great recipe. Tks

  42. I made the triple chocolate banana cake today, using gluten free flour plus 1tsp xanthum gum and just 3 bananas. I didn’t ice it but everyone is loving it! Thanks for great recipe. I’m trying the pecan, coconut and banana one next!

  43. Lots of summer events and birthdays coming up. Your page and recipes are the best.

  44. Can you pls explain what half & half is.

    • Half & half is a dairy product sold in most North American supermarkets. It is made up of half cream and half milk. You can generally substitute any light cream in it’s place (approx 10-12% MF).

      • I think the confusing part is you don’t say where and when this “half and half” goes in the recipe. There is no mention of it in the actual recipe. Can you please clarify that. I have made banana bread a number of times and I would like to give your version a try. Looks so good

  45. Do you use dark or light brown sugar?

  46. So does this recipe only make one loaf?

  47. The only way you could POSSIBLY make banana bread any more delicious = chocolate. This looks perfect!!

  48. White type of chocolate chips do you use – milk, dark or semi-sweet? Or does it depend on personal taste?

  49. Just finished making this chocolate banana bread, and it is amazing! My husband had it with a scoop of ice cream and said it’s one of his new favorites!

  50. Can I use only white sugar?

  51. Why are the measurement in cup not in gram or ozs which would be better

  52. Made this this morning although I halved the recipe which made just enough for a dozen medium size muffins which I topped with a few chocolate chips (which was quicker than making the drizzle). My granddaughters said it was definitely a keeper.

  53. Thank you so much for this recipe…my hubby loves it so much one of his favorites

  54. What kind of flour? All-purpose flour? cake flour?

  55. Could one add walnuts? If so, how? Yes, I AM a novice…and grateful to y’all!!!

  56. I made two of these so far and purchased more bananas for the next go round. So, so good. I can’t even begin to explain how much my husband and I loved it.

  57. instead of white sugar can I use granulated sugar

  58. Making this right now for the second time. It was sooooo good the first time. The topping was excellent and the bread itself was so nice and moist. Hoping it comes out just as good. Can’t wait to dive into it with a little vanilla ice cream on top!

    • I am so glad you liked this bread recipe, Candi! I think a scoop of ice cream on the top sounds perfect right now!

  59. Thank you for this recipe. Can you tell me how many does it serve…pending you only eat one slice? Lol!

  60. i like the recipee kindly be sending to me the recipe

  61. I make this cake three times!!! Just perfect! So easy to find all ingredients and so easy to do!
    Thank you!
    You are the best! :-))

  62. Making muffins out of the batter instead of bread because that’s what my toddler likes. :) That, and the fact that they bake faster so I can eat them faster. I just put them in for about 25 minutes with a few extra choc chips over the top instead of the topping. Also, I love your brownie mix recipe! You’re feeding my chocolate cravings during my pregnancy. Ha!

  63. I am a little confused. When you say white sugar are you referring to granulated sugar or powdered sugar?

    Best regards
    Freda Bohman

Leave a Reply

Your email address will not be published. Required fields are marked *