Triple Chocolate Banana Bread
Published
Published
This Triple Chocolate Banana Bread recipe is packed with ripe bananas, cocoa powder, sour cream, and three different kinds of chocolate chips. Sweet, moist, easy, and so delicious! Great for breakfast, brunch, or dessert.
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I have another home for all those ripe bananas on your countertop. You know the ones – you bought them last week, planning to eat one a day, but haven’t. Because bananas. And now they’re all brown and basically have to go into banana bread.
Nothing can beat my ultimate banana bread recipe, but this chocolate banana bread recipe is definitely a solid competitor. It’s made with overly ripe bananas and sour cream, which make it very moist, then cocoa powder and three different kinds of chocolate chips make it super chocolaty!
Helpful Tips
- Use overly ripe (a lot of black!) bananas. This will deliver the best natural sweetness with plenty of banana flavor, but also provide moisture.
- Thoroughly mash those bananas. This makes it easier to test for doneness.
- Gently fold wet and dry ingredients together with a spatula for tender texture.
- Don’t over mix! Just mix until the ingredients are combined. Over-mixing will results in a tough crumb.
- Start checking the bread at 55 minutes. When just a few moist crumbs cling to the tester, remove the bread immediately. Don’t bake it one minute longer.
- Test banana bread for doneness in three places: center, and both sides.
Triple Chocolate Banana Bread
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium mashed very ripe bananas, (see note)
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup dark chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a standard 9×5 loaf pan with parchment paper, leaving an overhang on the two longer sides.
- In a large bowl, whisk together the sugar and butter. Whisk in the eggs and vanilla until combined. Then stir in the mashed bananas and sour cream.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt; stir together until just incorporated and smooth. Don’t over-mix.
- Using a rubber spatula, gently fold in all 3 different chocolate chips.
- Pour the batter into prepared loaf pan and spread evenly. Top with a few more chocolate chips, if desired.
- Place in oven and bake until a toothpick inserted in the center comes out clean, about 60-70 minutes (but start checking after 55 minutes! All ovens run differently.)
- Cool in pan for 10 minutes, then transfer to a wire rack to cook completely. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Triple Chocolate Banana Bread Step By Step
Gather your ingredients. Preheat oven to 350 degrees F. Line a standard 9×5 loaf pan with parchment paper, leaving an overhang on the two longer sides.
In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup melted unsalted butter. Whisk in 2 large eggs and 1 teaspoon vanilla until combined.
Then stir in 3 medium super ripe mashed bananas (about 1 1/3 cups) and 1/2 cup sour cream.
Add in 1 & 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon each baking powder, baking soda, and salt; stir together until just incorporated and smooth. Don’t over-mix.
Using a rubber spatula, gently fold in 1/3 cup each dark chocolate chips, semi-sweet chocolate chips, and milk chocolate chips.
Pour the batter into prepared loaf pan and spread evenly. Top with a few more chocolate chips, if desired.
Place in oven and bake until a toothpick inserted in the center comes out clean, about 60-70 minutes (but start checking after 55 minutes – all ovens run differently.)
Cool in pan for 10 minutes, then transfer to a wire rack to cook completely.
Slice and enjoy!
Proper Storage
- To store on the counter: Place cooled banana bread on a plate and cover with plastic wrap or foil, or store in an airtight container, and set on the countertop for 2-3 days.
- To Freeze: You can extend the life of this banana bread by freezing it. Wrap the loaf or individual slices in plastic wrap and also foil, then place in a freezer-safe plastic bag, removing as much air as possible. For optimal taste, serve within 2 months.
- To Thaw: To thaw slices, unwrap and simply leave on the counter for 20-30 minutes or pop it in the microwave for about 30 seconds. To thaw an entire loaf, remove from the plastic bag, but leave the plastic wrap and foil on, set it on the counter and wait about 4 hours and then enjoy!
More Easy Banana Recipes
- Quick One-Bowl Banana Muffins
- Banana Oatmeal Pancakes
- Banana Cream Lush
- Breakfast Coffee Banana Smoothie
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
My Triple Chocolate Banana Bread recipe was originally published 2/24/19. It was retested, reworked, and republished to be better than ever 1/20/26.
The recepie was well written and well understood. I love all the nutrition facts. It was absolutely delicious. Everything that I have tried of your recepies come out delicious and perfect.
And a side note, your family was wonderful when they helped you out. You are a doll. Thanks for the recepies, looking foward to more.
This is absolutely delicious!!! I may never make banana bread any other way ever again! This is knock your socks off good!!! And sooo easy to make!
Just made this, this morning. It’s easy and delicious. Thank you
Update. Well we’re in the midst of a deep freeze and there was no way I was getting on the road I wanted to make these.. so I used what I had some dark chocolate chips some Hershey chips , Hershey bar and some Lindor choc
balls chopped I used2. Yummm, the rest of the recipe followed as written. Thanks As my from a California native living my bestlife in Alabama
After our first bite, my husband and I said this is one of the things I’ve ever tasted. So delicious!
Delicious! I turned them into muffins to share w others. I baked at 425 degrees for 7 minutes, then reduced heat to 350 degrees for 11-12 minutes.
Such a treat! ❤️
I can’t imagine making banana bread any other way ever again! This is so delicious! I want to immediately buy more bananas to ripen on my counter so I can make another loaf. Thank you for yet another amazing recipe.
Delicious! Made just as written, and it turned out perfectly… of course I had to have some warm with butter..So good!
Moist and chocolatey. Was easy to make and a different way to use up ripe bananas thanks.
I made chocolate banana bread tonight for the very first time, and it was absolutely scrumptious!! I did modify slightly using what I had on hand. So glad tried I stumbled across your recipe! Thank you.
Before my tale of woe, I must say I think this will be my go-to chocolate cake.
I bought high quality chips to start. Everything was moving along smoothly until I checked the cake the first time. How often does one press the oven off rather than oven light off! I couldn’t understand why the cake wasn’t done each time I checked. Finally realized what had happened, so I turned the oven back on and kept testing. After poking the toothpick all over the surface area, I took the pan out of the oven to rest for 10 minutes. To my surprise, after 10 minutes, the entire cake had collapsed because the middle was still raw! Back in the oven it went, having to wait until temp reached 350 again. After many testings, I decided it was done. Out of the oven to cool off, and hopefully, the cake didn’t dry out. Not only did it not dry out, but the very center was still a bit mushy.
After all of this, we ate it anyway, and it was delicious. I’ve been baking for more years than I’d like to recall, and this is a first time incident. So a warning to all, don’t turn off your oven until the cake is baked!!!
Looks amazing!!
This looks sooo good and it does say ‘Banana Bread’ so it’s a breakfast dish, right ;) Yep, I’m having this for breakfast – Delish!!
I was going to make your quick bowl banana muffins for a visit with a neighbor, but this looks too good to pass. I just have to buy the three types of chocolate chips. Can’t wait!