Description
Triple Chocolate Banana Bread Recipe
Ingredients
For the Bread:
3 large ripe bananas, mashed
1/2 cup (115g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (85g) semi-sweet chocolate chips
For the Topping:
1/4 cup (45g) semi-sweet chocolate chips, melted
Optional: Extra chocolate chips for sprinkling on top
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Mix Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Combine Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine Wet and Dry:
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix. Stir in the chocolate chips.
Pour and Bake:
Pour the batter into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Glaze:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the melted chocolate over the top.
Serve:
Slice and serve warm or at room temperature. Perfect with a glass of milk or coffee!
Storage Tips:
Store in an airtight container at room temperature for up to 3 days.
Freeze slices wrapped in plastic wrap for up to 3 months.
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 8-10
This Triple Chocolate Banana Bread is rich, moist, and loaded with chocolate flavor—perfect for chocolate lovers!
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure your bananas are very ripe with brown spots for maximum sweetness and moisture. Mash them thoroughly in a large bowl. Add the melted, slightly cooled butter, both sugars, eggs, and vanilla. Whisk vigorously until the mixture is completely smooth and emulsified. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt to prevent lumps. Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula until just combined—a few streaks of flour are okay. Overmixing leads to tough bread. Finally, fold in the chocolate chips. Pour the thick batter into your prepared pan, smooth the top, and add the optional extra chips before baking.
Serving Suggestions
This decadent bread is versatile. For a simple treat, enjoy a slice slightly warmed. Elevate it into a dessert by serving with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel or raspberry sauce complements the chocolate beautifully. For breakfast or brunch, pair it with fresh berries and a cup of strong coffee to balance the sweetness.
How-to Summary
To make Triple Chocolate Banana Bread: Mash ripe bananas and mix with wet ingredients. Whisk dry ingredients separately. Gently combine wet and dry mixtures, fold in chocolate chips, and bake in a preheated 350°F oven for 50-60 minutes. Cool, then drizzle with melted chocolate.
Frequently Asked Questions
Can I use whole wheat flour? Yes, but substitute only half the all-purpose flour with whole wheat to keep the bread from becoming too dense.
What if my bananas aren’t ripe enough? Place unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes until the skins blacken. Let cool, then use.
Can I make this dairy-free? Absolutely. Use a plant-based butter and ensure your chocolate chips are dairy-free.
Why did my bread sink in the middle? This is often due to underbaking or opening the oven door too early. Ensure a toothpick test comes out with just moist crumbs, not wet batter.
Can I add nuts? Yes, 1/2 to 3/4 cup of chopped walnuts or pecans can be added with the chocolate chips for a crunchy texture.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a tough, rubbery texture. Mix until just combined.
- Using under-ripe bananas: They lack the necessary sweetness and moisture, leading to a less flavorful loaf.
- Not properly measuring flour: Spoon flour into the measuring cup and level it off. Scooping directly packs in too much flour.
- Skipping the cooling step in the pan: Transferring the bread immediately can cause it to break. The 10-minute rest is crucial.
Conclusion
This Triple Chocolate Banana Bread is the ultimate fusion of a classic quick bread and an indulgent chocolate dessert. By following the detailed steps and avoiding common pitfalls, you’ll create a consistently moist, rich, and deeply chocolatey treat. It’s perfect for using up ripe bananas, impressing guests, or satisfying a serious chocolate craving. Store it properly or freeze slices for a ready-made sweet snack anytime.