This Triple Chocolate Banana Bread recipe is packed with ripe bananas, yogurt, and three different kinds of chocolate chips. Sweet, moist, easy, and so delicious! Great for breakfast, brunch, or dessert.
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.
Chocolate Banana Bread
Nothing can beat THIS –> banana bread recipe, but this chocolate banana bread recipe is definitely a solid competitor. It’s made with cocoa powder and three different kinds of chocolate chips!
Dry items needed include: all purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and kosher salt.
Wet items needed include: plain Greek yogurt, vegetable oil, eggs, vanilla extract, and bananas.
Chocolate chips you need: dark, semisweet, and milk.
Tips for moist banana bread
- 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!
- Start checking the bread at 50 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.
- Wrap banana bread in plastic wrap while slightly warm to keep it from drying out overnight.
How to keep chocolate chips from sinking in banana bread
Storing This Chocolate Banana Bread Recipe
A loaf of banana bread doesn’t last long in my house, but sometimes I’ll make a two loaves and freeze one for later. Here’s how to store it properly.
- To store on the counter: Place cooled banana bread on a plate and cover with plastic wrap, 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 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!
This is such a great quick bread to make during the week and dole it out for breakfast. Slice and serve. Nothing to cook or bowls to wash. Mornings before school are hectic enough. And I keep telling myself it’s healthy because of the eggs, Greek yogurt, and fruit. Plus, dark chocolate is loaded with nutrients and one of the best sources of antioxidants on the planet.
Oh, the lies we tell ourself so we can eat cake in the morning. Lol.
Other Banana Recipes
- Quick One-Bowl Banana Muffins
- Chocolate Chip Toffee Banana Bread Muffins
- Almond Butter Banana Bread
- Breakfast Coffee Banana Smoothie
Watch It Being Made
Triple Chocolate Banana Bread
- 1/4 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups mashed very ripe bananas (about 3)
- 2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup dark chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup milk chocolate chips
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides.
- In a large bowl, whisk together the yogurt, oil, eggs, vanilla, and bananas.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Gently fold the wet ingredients into the dry ingredients. Fold in the 3 kinds of chocolate chips.
- Pour the batter in the prepared pan, gently tapping it on the counter to evenly spread it out.
- Bake for 50-55 minutes (testing with a toothpick in a few different places after 50 minutes), until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in pan for 10 minutes, then remove loaf from pan and transfer to a wire rack. Slice and serve!