Chocolate Banana Bread – forget Double Chocolate Banana Bread, we are making Triple Chocolate Banana Bread! Deliciously decadent and easy to make, it’s so good you’re going to start buying extra bananas to ripen just so you can make this!
How to Make Chocolate Banana Bread
Double Chocolate Banana Bread has loads of cocoa, filled with chocolate chips, and drizzled with a chocolate topping. Bananas are great in sweets like banana cookies and of course this recipe takes chocolate chip banana bread to a whole new level.
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)
Chocolate Banana Bread Ingredients
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 its place (approximately 10-12% MF) or create your own mixture using heavy cream and milk.
My Triple Chocolate Banana Bread recipe also 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.
Last Minute Tips
Be sure to check your chocolate banana 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. If you prefer nuts in your chocolate banana bread, nuts (such as walnuts) can be substituted for the chocolate chips in this recipe.
More Banana Recipes You’ll Love
- The Best Banana Cake – Reader favorite! An easy banana cake topped with cream cheese topping.
- Homemade Banana Pudding – Perfect for potlucks, this pudding is best made ahead of time.
- Chocolate Chip Zucchini Banana Bread – So moist, perfect to use up garden zucchini!
- Easy Banana Bread Recipe – EASY! This is one of the quickest banana bread recipes!
- Banana Pancakes – Family favorite
- Chocolate Banana Cake – Ready in 40 minutes
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 4 small bananas mashed, approx. 1 ⅓ cups
- ½ cup chocolate chips
Topping
- ¼ cup half and half or light cream
- 2 tablespoons brown sugar packed
- 1 teaspoon butter
- ½ teaspoon vanilla extract
- 6 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Grease & flour a 9×5 loaf pan.
- Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
- 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.
- Bake 50-60 minutes, or until a toothpick comes out clean.
Topping:
- 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.
- Whisk chocolate chips until smooth. Cool completely and drizzle over bread.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Snack
Cuisine American© SpendWithPennies.com. 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.
REPIN this Best Banana Bread Recipe
Adapted from allrecipes
More great ways to enjoy ripe bananas:
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!
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?
I remove the bread from the pan before adding the topping. :)
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.
I’m so glad you enjoyed it Laura!
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
LOL! Chocolate for breakfast is perfectly acceptable in my books. ;)
I just made this gluten free using gluten free better batter flour. No other subs. It is delish.
Can I use evaporated milk instead of half and half?
I haven’t tried it in this recipe but I have used it as a substitute in several other recipes. I think it would work just fine!
amazing recipe! beautiful photos! i am such a chocolate girl – i could dive right into this. :)
Thank you Jenn! :)
Triple chocolate AND banana? I am so in.
It’s hard to eat just one slice Marye!
I have this in the oven right now! Does the drizzle harden when it cools? Or should it be served fresh only?
It’s doesn’t harden like chocolate, it stays fairly soft.
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
Thank you for your kind words and for sharing your story. Amazing news about your Mother, she sounds like such a strong woman.
Oh Beth I surely hope you are still alive!! I’m going to be 64 next month. I’ve been diagnosed with Dementia. There is this drink mix a lady makes using a recipe they use for horses that works wonderfully! If you want I can get you the address. It’s in Oregon. My sister in law had a stroke and had to have brain surgery. But you’d never know it. She drinks this every day. It’s best mixed with Cranberry juice. And you only need 2oz. If you’re interested let me know. My husband uses it and he doesn’t hurt as much and can sleep better.
And Holly I am now living our dream of traveling around the states. I love cooking and use a Oster Toaster Oven, since this rv only came with a microwave and stove top. I just have to make sure I have a loaf pan!! Lol
Cindy, I love that you are so willing to help Beth! And YAY! I am so happy you are living your dream! I bet you are seeing so many great things!
Hi Cindy, My name is Jenny. I would love to know more about that drink you are talking about that helps with Dementia. Both my mother and sister suffer from it. Please e-mail me at your earliest convenience. Thank you
Beth, i am so sad to hear u say this! i had a massive stroke in my early 50s, cause by auto-immune deseas, and though i lost the use of my dominant right hand, have learned to do almost everything , like typing, with a left hand!! you are still very young and have more years to live a rewarding life, BUT PLEASE DO NOT GIVE UP!! IRETURNED to my f/t job after 1 year, and worked another 9 years b4 retiring!!
i bake almost daily since Covid to gift to friends, neighbors, 1st responders, my doctors, dentist, firemen, and rarely taste my own baking but i love it and it keeps me sane!!
my stroke occured almost 19yrs ago, this June, and my son and 3 beautiful grandbabies are my reason to live!! PLEASE EXERCISE AND DONT GIVE UP:): Kelli
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
I found the print button! Can’t wait to make this!
Great! Enjoy Cheryl!
Is there any way to print this recipe?
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!
Oh, that looks good! I can picture this on a winter day with a big cup of tea or coffee. Yum!
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.
They are dark (overripe).
Great recipe! I only used 1/4 white sugar and eliminated about 2 tbls of butter because I reduced the sugar.
Is 1/2 teaspoon of butter for the frosting a misprint?
It has ½ teaspoon of vanilla, 1 teaspoon of butter. It’s more of a drizzle than a frosting.
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.
Yes, you add it after you take the half and half off the heat.
What is half and half
It’s a cream mixture in North America usually half cream and half milk. It’s about 10-12% fat.
it it like a creamer usually used to add to coffee or hot tea.
I read that you can substitute it with evaporated milk. 1/1 ratio.