Why You’ll Love This Recipe
- Ultra Chocolaty – With three types of chocolate, every bite is packed with rich and sweet flavors.
- Moist and Tender – Thanks to ripe bananas and melted butter, this bread stays soft and moist.
- Easy to Make – Simple ingredients and straightforward steps make this a no-fail recipe.
- Great for Leftovers – Enjoy it fresh or store it for later; it tastes just as good the next day.
- Perfect for Any Occasion – Serve it as a snack, dessert, or even a special breakfast treat.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Unsalted butter
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Semisweet chocolate chips
- Milk chocolate chunks
- White chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mix together the mashed bananas, melted butter, brown sugar, egg, and vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the semisweet chocolate chips, milk chocolate chunks, and white chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 75 minutes
- Servings: 10 slices
- Calories: 330 kcal per slice
Variations
- Nutty Twist – Add chopped walnuts or pecans for a crunchy texture.
- Dark Chocolate Lovers – Swap milk and white chocolate for dark chocolate chips.
- Spiced Banana Bread – Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-Free Version – Replace butter with coconut oil and use dairy-free chocolate chips.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week. Wrap tightly to prevent drying out.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.
- Reheating: Warm slices in the microwave for 15-20 seconds for a soft and melty texture.
FAQs
How do I know when the banana bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it's ready.
Can I use frozen bananas?
Yes, thaw and drain any excess liquid before mashing them.
What can I use instead of brown sugar?
You can substitute white sugar, but brown sugar adds more moisture and flavor.
Can I make this recipe into muffins?
Yes, bake at 350°F (175°C) for about 20-25 minutes.
Why is my banana bread dense?
Overmixing the batter can make it dense. Stir just until the ingredients are combined.
Can I use oil instead of butter?
Yes, but butter gives a richer flavor. Coconut or vegetable oil can be used as a substitute.
How can I make this bread extra moist?
Use very ripe bananas and don’t overbake. You can also add a spoonful of sour cream or yogurt.
Can I use self-rising flour?
No, because it contains baking powder, which may affect the texture. Stick to all-purpose flour.
What’s the best way to mash bananas?
Use a fork or potato masher for a smooth consistency.
Can I add peanut butter?
Yes, swirl in a few tablespoons of peanut butter for extra flavor.
Conclusion
Triple Chocolate Banana Bread is a dream come true for chocolate and banana lovers. Its moist texture, rich flavors, and melty chocolate make it a delightful treat for any time of day. Whether you're baking for family, friends, or just yourself, this recipe is sure to impress. Try it today and enjoy the ultimate chocolatey indulgence!
Triple Chocolate Banana Bread
Triple Chocolate Banana Bread is the ultimate treat for chocolate lovers. This rich and moist banana bread is loaded with semisweet chocolate chips, milk chocolate chunks, and white chocolate chips, making every bite irresistibly indulgent. Perfect for breakfast, an afternoon snack, or dessert, this easy-to-make recipe is a must-try for anyone who loves the combination of chocolate and bananas.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chunks
- ½ cup white chocolate chips
Instructions
- Preheat Oven – Set the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mix Wet Ingredients – In a large bowl, combine mashed bananas, melted butter, brown sugar, egg, and vanilla extract.
- Prepare Dry Ingredients – In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Combine Mixtures – Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in Chocolate – Gently mix in semisweet chocolate chips, milk chocolate chunks, and white chocolate chips.
- Bake – Pour batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep the bread soft and tender.
- For extra richness, add a tablespoon of sour cream or yogurt.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
