Triple chocolate banana bread is a deliciously easy twist on classic banana bread. Incredibly moist, full of bananas and packed full of chocolate chunks, you’ll be going back for a second slice!
If you’ve been reading Crumbs and Corkscrews for a while, you’ll be forgiven if your chin has dropped to the floor when you saw a banana bread post! But, if you’re new around here, let me explain…
Banana’s and I do not get on well together. In fact, I’m a ‘little bit’ allergic to them. But you guys absolutely love them as I get so many requests for a recipe.
So with a bunch of bananas destined for Ian turning brown in the fruit bowl, I decided to put on my big girl pants and give banana bread a go.
With a willing volunteer, aka Ian, happy to test taste as much as possible, I now have an epic triple chocolate banana bread recipe to share with you all.
Is it really a bread?
Let’s start with the obvious one, shall we?
I guess banana ‘bread’ is a bit of a misnomer. It’s not really a bread in the toast it and spread jam on it sense. There’s no yeast and no proving, and texture-wise it’s definitely more of a cake.
Maybe it’s because most people typically bake it in a loaf pan.
Or perhaps thinking it as bread, doesn’t make it too much of a guilty pleasure, when you go in for a second or third slice.
Whether you want to call it cake or bread, there’s one thing I’m certain of and everyone loves it!
Do I have to use over-ripe bananas?
Simply, no you don’t have to use over-ripe bananas. However, there’s a very good reason for doing so – sugar!
Have you ever tasted an over-ripe banana?
I bet you’ll find that it’s a lot sweeter than a normally ripe banana. That’s because bananas are naturally really starchy, but as they ripen the starch begins to break down into natural sugars; the riper they get, the sweeter they are.
So perhaps this is why over-ripe bananas are recommended.
And maybe it’s because they get very soft, and therefore easier to mash with a fork. You’ll end up with fewer lumps, so a smoother batter.
How do I tell if a banana is ready?
What you are looking for here is a banana where the skin has turned almost black.
If the banana skin is still green or just yellow, then you’ll want to leave them for a day or two longer.
If the skin has started to show brown spots, the starch has started to convert into sugar. You could use the bananas now; you just might have to mash them a little harder.
Can I speed up the ripening process?
While it’s best to let nature do its thing and leave the bananas to ripen for an extra day or two, there is a cheat’s way to ripen them quickly. Here’s how…
- Pre-heat oven to 150C/300F
- Place unpeeled bananas on a baking tray
- Bake for 10-15 minutes until the skins start to turn black
What you’ll need to make this recipe
I’m sure that the main reason that banana bread remains so popular is not only is it delicious but it’s so easy to make, there’s nothing fancy required.
For this triple chocolate banana bread, you’ll need:
- Over-ripe bananas – you’ll need 2-3 medium-sized bananas with skin that’s started to turn black
- Eggs – take them out of the fridge 15 minutes before you’re ready to use them so they come up to room temperature
- Melted butter – I prefer to use salted butter, but if you are using unsalted add half teaspoon of salt to the recipe
- Self-raising flour or All-purpose flour – self-raising already includes a raising agent. If you can’t get self-raising flour, use all-purpose flour and 2 teaspoons of baking powder
- Soft brown sugar – most recipes call for caster or superfine sugar, however, for a chocolate banana bread, a light brown sugar will bring caramel tones that will enhance the chocolate flavour
- Cocoa powder – I prefer to use intense cocoa powder for a rich chocolate flavour and that really deep, dark colour, but regular cocoa works just as well
- Espresso powder – If you’re not a fan of coffee you can leave this out, but it really helps bring out the chocolatey flavour. You won’t be able to taste coffee.
- Dark, milk and white chocolate – what is a triple chocolate banana bread without three types of chocolate!
For equipment, all you really need is a large mixing bowl, hand mixer or whisk, silicone spatula, a fork to mash the bananas and a loaf pan to bake it in.
View my Amazon shopping list with equipment and ingredients.
How to make triple choc banana bread
Full measurements and instructions can be found on the printable recipe card
I’ve all told you how delicious this triple chocolate banana bread is, but the real beauty it’s simplicity. Just like my guilt-free bran loaf, everything goes in one bowl! And here’s how to do it…
Grab that one mixing bowl and add the bananas; give them a really good mash with a fork until they’re smooth. I also like to mash them with a handheld mixer to get rid of any lumps, or you can do this all in a stand mixer.
Add in the melted butter, melted dark chocolate and eggs then mix well again. You’ll end up with a very wet banana mixture; don’t worry it’s meant to be.
Next, you’ll want to sieve the flour, baking powder and cocoa powder into the banana mixture and fold through. If including the coffee powder, add that in as well. Then add the sugar and mix through again. It will start to look more like a cake batter now. Add in any extra milk and white chocolate chips and mix through once last time.
Finally, pour the chocolate banana batter into a non-stick loaf tin and bake for an hour at 180C/350F.
Step by step live video
Frequently asked questions
Yes, you can, but they are not as sweet. If your bananas are ripe enough, pop them in a pre-heated oven at 150C/300F for 10-15 minutes until their skin turns black.
A 2lb loaf will make between 10-12 slices.
The banana bread is best kept in an air-tight container.
The banana bread will keep for up to 3-5 days.
Yes. Once it has cooled, you can freeze for up to 1 month. Make sure it is well wrapped before freezing and defrost thoroughly before eating.
Tips to make the best banana bread
Even though it’s really easy to make, here are a few handy tips to give you the absolutely best tasting triple chocolate banana bread.
- Mash the bananas with a handheld mixer – Or you can use a stand mixer. I find that mashing the bananas this way gives you a light and airy batter mix, rather than using with a fork.
- Use self-raising or cake flour – Most recipes call for all-purpose flour, but self-raising or cake flour includes a raising agent, that combined with the baking powder, will give you lighter banana bread.
- Use a soft light or dark brown sugar – Recipes will usually suggest using white sugar, which works perfectly well. But to bring out that chocolate flavour try using brown sugar; not only will it add a caramel favour it will give the bread that intense, dark colour too.
- Add melted chocolate into the batter – The cocoa powder will give you a chocolate flavour. But if you’re looking for a chocolate banana flavour that reminds you of the ones you used to cook on a campfire, then adding 100g of melted dark chocolate to the batter gives you that extra flavour.
- Don’t overmix the batter – You’re looking for a light, moist loaf rather than a brick. So for the best texture mix the ingredients well, until they are just combined. Although I prefer to make a smoother batter, lumps of banana are ok.
Other banana bread variations
If you want to step up the recipe, then be my guest! Have a look in your cupboards and see what you have that you could mix-in for endless flavour combos. Here are some of favourites from the Crumbs and Corkscrews Facebook page:
- Peanut Butter – add a good couple of spoonfuls when pouring the batter into the loaf tin and swirl through.
- Salted Caramel – with flavours of a banoffee pie, add sliced banana on top of your loaf and cover in a homemade salted caramel sauce.
- Strawberry Cheesecake – bake a layer of cheesecake filling inside the banana loaf for more of a dessert-style bread, and finish with a strawberry glaze.
- Choc Chip – instead of triple chocolate, leave out the cocoa powder and melted chocolate and go for a simple chocolate chip bread instead.
Triple Chocolate Banana Bread
- Preheat oven to 180ºC/ 350F, and line or grease a 2lb non-stick loaf tin.
- Melt the butter in a saucepan over a low heat or in a microwave in 30 second blasts. Allow to cool for 5 minutes.
- Melt the dark chocolate using a double boiler over low heat or in a microwave in 30-second blasts. Allow to cool for 5 minutes.
- In a large mixing bowl, add the bananas and mash with a fork and handheld mixer until smooth.
- Pour over the melted butter and chocolate, then add the eggs. Mix together until well combined. The mixture will be very wey and runny.
- Sieve the self-raising flour, baking powder and cocoa powder into the wet mixture and gently fold in with a silicone spatula. If you want to include the Espresso powder, add that in now.
- Add the sugar into the batter and mix through. Make sure all the ingredients and well combined, but be careful to not over mix.
- Add in the milk and white chocolate chips, and fold through.
- Pour the mixture into the loaf time and level off. Scatter over any left over chocolate chips or slice a ripe banana lengthways and lay on the top.
- Bake for 60 minutes, until a skewer comes out clean.
- Allow the loaf to cool in the tin before turning out onto a cooling rack.
- Use a 2lb non-stick loaf tin and spray with a non-stick baking spray, especially in the corners of the base of the tin. The addition of the spray helps the baked bread slip easily out of the tin when cooled.
- The banana bread is best kept in an air-tight container and will keep for up to 3-5 days.
- Once it has cooled, you can freeze the banana bread for up to 1 month. Make sure it is well wrapped before freezing and defrost thoroughly before eating.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.