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!

Triple Chocolate Banana Bread with a triple load of chocolate

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)

Slice of Triple Chocolate Banana Bread on a white plate

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.

Chocolate banana bread glazed with chocolate topping

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Chocolate banana bread sliced on a cutting board
4.99 from 119 votes↑ Click stars to rate now!
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Chocolate Banana Bread

This banana bread is chocolatey delicious with double chocolate inside and a chocolate topping!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings

Ingredients  

  • 1 ½ cups flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup butter
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 4 small bananas mashed (approx. 1 ⅓ cups)
  • ½ cup chocolate chips

Topping

  • ¼ cup half & half
  • 2 tablespoons brown sugar packed
  • 1 teaspoon butter
  • ½ teaspoon vanilla
  • 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

A serving is calculated as a 1 inch slice.
4.99 from 119 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 442 | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 250mg | Potassium: 331mg | Fiber: 4g | Sugar: 38g | Vitamin A: 555IU | Vitamin C: 4.5mg | Calcium: 65mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Snack
Cuisine American

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Chocolate banana bread slices on a plate with wording

 

 

Adapted from allrecipes

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About the author

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!
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Comments

  1. I know most people will disagree with me, but I don’t like Banana bread, pudding, etc. I like to eat raw bananas, but that’s it! Can I make this with applesauce instead?5 stars

    1. i love raw bananas and in my smoothies, but until you’ve actually tasted a great banana bread, YOU HONESTLY HAVE NO IDEA!!!
      been making my MIL’s recipe for 20 years and all my friends adore it! i’d just like a change, and have tried probably 30+ variations, many excellent!!

  2. Hi Holly, I made this today and when I cut the cake it was crumbly. The only addition was a handful of chopped walnuts. Please advise me what could have gone wrong. Thanks!!

  3. I love reading and using your amazing recipes as I too am a wine and cheese and all types of foods. I live in the beautiful Okanagan Valley of Kelowna BC.Thank you for taking the time to write them down for us. I am making this triple chocolate banana bread tomorrow as it was requested for me to make for my amazing massage teacher/mentor and friend. I will add roasted walnuts to this mix..Thank you again Holly! All the very best in your endeavours.5 stars

    1. I love the Okanagan so much, all of the fruit & wine! I dream about the peaches :) I’m so glad you’ve loved the recipes Magdalina, happy cooking!

  4. We shall see how this comes out…. I substituted gluten free flour for the regular flour since we ate GF in this house…
    I also only had Dutch process cocoa….
    :-/
    The batter was SUPER dense.
    If it’s horrible i know it’s my fault but at least you’ll know what NOT to do!

    1. Do you have any new ideas on if the GF flour did anything? I was wondering because I plan on making this recipe with GF flour.

  5. Hi I tried this and I ran out of butter for the frosting so I subbed coconut oil it seems lime it cam out good but I used semi sweet chips was I supposed to use milk chocolate chips ? I’ve not baked many things thank you . Dw

  6. Made 4 loaves of this delicious Banana bread and everybody loved it. Heaven in the mouth. This is a keeper5 stars

  7. This triple chocolate banana bread is delicious. The only thing that was hard to gauge is the temperature. Direction said 350, 50-60 mins. Because certain ovens are different, my first batch was dry. So I did 325 at 45 mins. It came out real good! I might need to experiment 40 mins instead because the ends were kind of dry. Also, if you want more banana taste, add another banana. I could taste more of the chocolate.5 stars

  8. The bread was excellent! I’ve used some of your instant pot recipes and liked them so much I ordered your book 5 stars

  9. I baked this today and it turned out as delicious as it looks. Side note, I used 1/2 milk chocolate and 1/2 semi-sweet chocolate morsels in the batter. I would make this again and probably serve each slice with a spoon full of sauce directly on the slice, rather than the top (as pictured), and a dollop of Cinnamon flavored whipping cream. This way I can wrap and store the bread without messing up the sauce that would have been on top. Or, I could just slice a piece and warm it with a pat of butter for a bit of sweet and savory. Either way, YUM!!! Looking forward to trying more of your recipes.