Chocolate Banana Bread – forget Double Chocolate Banana Bread, we are making Triple Chocolate Banana Bread! Deliciously decadent and easy to make, it’s so good you’re going to start buying extra bananas to ripen just so you can make this!

How to Make Chocolate Banana Bread

Double Chocolate Banana Bread has loads of cocoa, filled with chocolate chips, and drizzled with a chocolate topping. Bananas are great in sweets like banana cookies and of course this recipe takes chocolate chip banana bread to a whole new level.

Quick breads (such as banana bread or muffins) are breads that don’t require yeast and there are a few simple tips that will ensure you get great results every time!

  • Do not overmix.  Over mixing the batter will make your bread dense and chewy.  Fold the wet/dry mixtures by hand just until combined.
  • Grease and flour your pan (and double check you’re using the correct sized pan asked for in the recipe).
  • Bake quick breads on the middle rack of your oven.
  • Insert a toothpick in the middle about 10 minutes before you expect the bread to be done to test for doneness.  Overbaking will cause a dry loaf.
  • Quick breads can be frozen up to 3  months in a freezer bag or sealed container.  (If desired, glaze once defrosted)

Slice of Triple Chocolate Banana Bread on a white plate

Chocolate Banana Bread Ingredients

This recipe contains Half and Half. Half & half is a dairy product sold in most North American supermarkets.  It is made up of half cream and half whole milk and will be found in the dairy case. You can generally substitute any light cream in its place (approximately 10-12% MF) or create your own mixture using heavy cream and milk.

My Triple Chocolate Banana Bread recipe also uses regular cocoa powder, not Dutch-processed cocoa powder.  There is a difference between the two, Dutch-processed is not acidic and doesn’t react with the ingredients the same way as regular cocoa.

Last Minute Tips

Be sure to check your chocolate banana bread at 45-50 minutes to make sure it doesn’t over bake!  If you aren’t freezing your banana bread, you’ll want to store it sealed in the refrigerator. If you prefer nuts in your chocolate banana bread, nuts (such as walnuts) can be substituted for the chocolate chips in this recipe.

Chocolate banana bread glazed with chocolate topping

More Banana Recipes You’ll Love

 

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Chocolate banana bread sliced on a cutting board
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Chocolate Banana Bread

This banana bread is chocolatey delicious with double chocolate inside and a chocolate topping!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Author Holly Nilsson

Equipment

9x5 Inch Loaf Pan with white background
9 x 5-inch Loaf Pan
Stand Mixer on white background
Stand Mixer
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Ingredients  

  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup butter
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 4 small bananas mashed (approx. 1 ⅓ cups)
  • ½ cup chocolate chips

Topping

  • ¼ cup half & half
  • 2 tablespoons brown sugar packed
  • 1 teaspoon butter
  • ½ teaspoon vanilla extract
  • 6 tablespoons chocolate chips

Instructions 

  • Preheat oven to 350°F. Grease & flour a 9×5 loaf pan.
  • Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  • Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
  • Bake 50-60 minutes, or until a toothpick comes out clean.

Topping:

  • Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
  • Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

Video

Notes

A serving is calculated as a 1 inch slice.
4.99 from 165 votes

Nutrition Information

Calories: 442 | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 250mg | Potassium: 331mg | Fiber: 4g | Sugar: 38g | Vitamin A: 555IU | Vitamin C: 4.5mg | Calcium: 65mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Snack
Cuisine American

REPIN this Best Banana Bread Recipe

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Adapted from allrecipes

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Karen orvis says:

    Best banana bread!!!! I save my old bananas just for this bread!!!5 stars