Indulge in this Triple Chocolate Banana Bread, a decadent yet wholesome twist on a classic favorite.
Packed with ripe bananas, cocoa, and three types of chocolate, it delivers a rich, moist crumb that’s naturally sweetened and fiber-rich.
With added Greek yogurt and eggs, it’s high in protein and perfect for a satisfying breakfast, snack, or easy dessert, making it a versatile, everyday baking delight.
Triple Chocolate Banana Bread
Equipment
- 1 electric hand mixer
- 2 Mixing Bowls
- 1 small whisking bowl
- 1 9×5-inch metal loaf pan
- 1 wire cooling rack
- Cooking spray
Ingredients
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 2/3 cups mashed ripe bananas about 3 medium
- 1/4 cup 2% milk
- 1/4 cup plain fat-free Greek yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature while you prepare your ingredients. Grease a 9×5-inch metal loaf pan with cooking spray or line it with parchment paper to prevent sticking. This ensures your loaf will release cleanly after baking, keeping its shape intact and edges perfectly tender.
- Cream Butter and Sugar: In a large mixing bowl, add 1/4 cup softened butter and 1 cup granulated sugar. Using a hand mixer on medium speed, beat the butter and sugar together until the mixture becomes pale, fluffy, and slightly airy. This step is crucial because it incorporates air into the batter, which helps create a tender, light crumb for your banana bread.
- Incorporate Wet Ingredients: Reduce the mixer speed to low. Add 1 2/3 cups mashed ripe bananas, 1/4 cup 2% milk, 1/4 cup plain fat-free Greek yogurt, and 2 large eggs to the creamed butter and sugar mixture. Beat gently until all the ingredients are combined into a smooth, homogenous batter. Take care not to overmix, as overmixing can lead to dense bread. The bananas add natural sweetness, moisture, and a rich, fruity flavor.
- Combine Dry Ingredients: In a separate small mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisking ensures the cocoa, flour, and leavening agents are evenly distributed, preventing clumps and ensuring consistent rising and chocolate flavor throughout the bread.
- Blend Wet and Dry Mixtures: With the mixer on low speed, slowly add the dry ingredient mixture to the wet batter. Beat just until the flour is fully incorporated and no streaks remain. Avoid overmixing, which can make the bread tough. At this stage, the batter will be thick, glossy, and rich, ready to be elevated by chocolate.
- Fold in Chocolate Pieces: Remove the mixing bowl from the mixer. Gently fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup dark chocolate chunks using a spatula. Folding by hand ensures that the chocolate is evenly distributed without deflating the batter, giving you pockets of melty chocolate in every slice.
- Transfer to Pan: Scrape the batter into your prepared 9×5-inch loaf pan. Use a spatula to spread it evenly and smooth the top. This helps the bread bake uniformly and prevents peaks or uneven cracks from forming. You can lightly tap the pan on the counter to remove air bubbles, ensuring a consistent texture.
- Bake the Banana Bread: Place the pan in the preheated oven and bake for approximately 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. Baking time may vary slightly depending on your oven, so begin checking around 55 minutes. The result will be a loaf with a deep chocolate color, slightly crisp top, and soft, moist interior.
- Cool in Pan: Remove the bread from the oven and let it rest in the pan for 10 minutes on a wire rack. This allows the bread to firm up slightly, making it easier to remove from the pan without breaking. Cooling briefly in the pan also helps the chocolate pieces set without melting excessively.
- Remove and Fully Cool: Carefully lift the loaf out of the pan and place it directly on the wire cooling rack. Allow it to cool completely before slicing to prevent crumbling. The cooling process also helps intensify the chocolate flavor and allows the bread’s texture to stabilize, giving you perfectly moist slices with a tender crumb.
- Slice and Serve: Once fully cooled, use a sharp serrated knife to cut the bread into 12 even slices. Enjoy as-is for a decadent snack, toast for breakfast, or serve with a dollop of yogurt or nut butter for added protein and flavor.
Notes
- Overripe bananas work best for this bread, as they provide natural sweetness and moisture.
- Avoid overmixing the batter to ensure a tender, soft crumb. Mix only until dry ingredients are incorporated.
- You can adjust the chocolate type or ratio—milk chocolate or white chocolate pieces can be substituted for variety.
- Baking times may vary slightly depending on your oven and loaf pan; start checking at 55 minutes.
- For a more intense chocolate flavor, sprinkle a few extra chocolate chunks on top before baking.
Chef’s Secrets For Perfect Bread
Achieving the ideal Triple Chocolate Banana Bread comes down to a few simple tricks.
Always use very ripe bananas—they add natural sweetness and moisture that makes the loaf incredibly tender.
Incorporating Greek yogurt not only boosts protein content but also keeps the bread soft for longer.
When mixing, combine dry ingredients gently with wet ingredients to avoid overdeveloping gluten, which can lead to a dense texture.
Folding chocolate pieces by hand rather than mixing them in preserves the light crumb and creates melty pockets throughout.
Finally, using instant espresso powder enhances the chocolate flavor without adding a coffee taste, deepening the richness in every bite.
Serving Suggestions For Maximum Enjoyment
This chocolate banana bread is incredibly versatile.
Serve slightly warm with a smear of butter or a drizzle of honey for a simple breakfast treat.
For a more indulgent snack, pair slices with a scoop of vanilla ice cream or Greek yogurt for a protein-rich dessert.
It also pairs beautifully with a hot beverage, like coffee or hot chocolate, making it perfect for cozy mornings or afternoon tea.
For a fun twist, lightly toast slices and top with peanut butter or nutella for a satisfying, chocolatey snack.
Storage Tips For Freshness
To keep your banana bread moist and flavorful, store it in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months.
Thaw completely at room temperature before slicing.
Avoid refrigerating, as it can dry out the bread.
When reheating slices, a few seconds in the microwave or a quick oven toast brings back the soft, tender texture and enhances the chocolate flavor.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Frozen bananas work well if fully thawed and drained of excess liquid.
They can even add extra sweetness and moisture. Just mash thoroughly before adding to the batter.
2. Can I make this bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
Be aware the texture may slightly differ, but the flavor will remain rich and chocolatey.
3. Can I reduce sugar in the recipe?
Yes, you can reduce the granulated sugar slightly, but bananas and chocolate already provide natural sweetness.
Reducing too much may affect the texture and rise of the bread.
4. How do I prevent chocolate from sinking?
Lightly tossing chocolate chips or chunks in a small amount of flour before folding into the batter helps keep them suspended, so every slice has chocolate in every bite.
5. Can I make mini loaves or muffins?
Definitely! Divide the batter into mini loaf pans or muffin tins.
Reduce baking time to 20–25 minutes for muffins or 40–45 minutes for mini loaves. Check doneness with a toothpick.
