Classic banana bread is taken to a new level with this Triple Chocolate Banana Bread. Chocolate lovers will go wild for this moist banana bread topped with a delightful thick chocolate glaze. A few over ripe bananas and you have a dessert any one would love.
But you know what? If you're craving a slice of this delicious chocolate banana bread for breakfast, go for it – no judgment here!
Many of us remember the wonderful aromas that would fill the house when our mom's cooked banana bread for us. Brown bananas never went to waste! The over-ripe bananas adding a slightly sweet, delightful taste the the moist, tender bread.
If you enjoy quick bread, you might also like this old fashioned orange bread with pecans or this yummy lemon bread with a baked in glaze.
Recipe Ingredients
Butter, eggs, brown sugar, granulated sugar, vanilla, bananas, all-purpose flour, baking powder, baking soda, unsweetened baking cocoa, chocolate chips, and heavy cream.
Step-by-step Directions
Preheat the oven to 350 degree Fahrenheit. Spray a 9 by 5-inch loaf pan with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and baking powder; set aside the dry ingredients for a moment.
In a medium bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs and mashed bananas and mix until combined.
Pour the wet ingredients into the dry ingredients and stir to combine.
Fold in the chocolate chips.
Pour batter into the prepared loaf pan and spread out evenly.
Bake the chocolate banana bread for 50-60 minutes until a toothpick inserted into the center comes out clean. Set aside to cool in the pan.
In a medium skillet, heat the heavy cream and brown sugar over medium heat, stirring often until the sugar is dissolved and the mixture begins to lightly bubble. Stir in the butter and vanilla extract until the butter is melted.
Remove the saucepan from the heat. Add the chocolate chips.
Whisk until melted and the frosting is smooth. Pour the frosting into a small bowl to cool for 10-15 minutes.
Remove the bread from the loaf pan and drizzle the frosting over the top.
Slice the bread and serve.
So, don't throw out those extra bananas! Try this Triple Chocolate Banana Bread and see what your family thinks about it. If you want to enhance the chocolate flavor, try adding dark chocolate chips in place of the semi-sweet. Does this recipe have too much chocolate for your family? Eliminate the glaze and have double chocolate banana bread.
Recipe FAQ's
It can be frozen, but it’s best to do so without the frosting on top. It will stay fresh in the freezer for up to three months.
You can store it, covered, at room temperature up to 3 days. Or, in an airtight container in the refrigerator for up to a week.
Let the banana bread cool a bit, then drizzle the glaze over the bread.
Other recipes you might like
- Apple Cinnamon Muffins
- Raspberry Crescent Ring
- Lemon Cream Cheese Pastry
- Pancake Tacos - Strawberry Cheesecake
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Recipe
Triple Chocolate Banana Bread
Ingredients
Banana Bread
- 1 ½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ cup Butter softened
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar packed
- 2 Eggs
- 4 Bananas peeled and mashed (small to medium)
- 1 cup Semi-Sweet Chocolate Chips
Frosting:
- ⅓ cup Heavy Cream
- 2 tablespoons Brown Sugar packed
- 1 teaspoon Butter
- ½ teaspoon Vanilla Extract
- ⅓ cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 5-inch loaf pan with non-stick cooking spray; set aside.
- In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and baking powder; set aside the dry ingredients for a moment.
- In a medium bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs and mashed bananas and mix until combined.
- Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the chocolate chips.
- Pour batter into the prepared loaf pan and spread out evenly.
- Bake the chocolate banana bread for 50-60 minutes until a toothpick inserted into the center comes out clean. Set aside to cool in the pan.
- In a medium skillet, heat the heavy cream and brown sugar over medium heat, stirring often until the sugar is dissolved and the mixture begins to lightly bubble. Stir in the butter and vanilla extract until the butter is melted.
- Remove the saucepan from the heat. Add the chocolate chips.
- Whisk until melted and the frosting is smooth. Pour the frosting into a small bowl to cool for 10-15 minutes.
- Remove the bread from the loaf pan and drizzle the frosting over the top.
- Slice the bread and serve.
Notes
- The bread keeps well at room temperature for up to three days.
- It can be frozen, but it’s best to do so without the frosting on top. It will stay fresh in the freezer for up to three months.
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