Triple Chocolate Banana Bread
This Triple Chocolate Banana Bread is a rich, moist loaf filled with ripe bananas, cocoa, and three kinds of chocolate. Easy to make and packed with fiber and protein, it’s perfect for breakfast, snacks, or dessert. A simple, satisfying treat that’s sure to please the whole family.
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.
