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BEST Triple Chocolate Banana Bread Recipe

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Triple Chocolate Banana Bread – this EASY banana bread recipe makes the BEST quick bread! It’s my mom’s recipe that I turned into an easy chocolate banana bread with chocolate chips.

If you love chocolate and banana then you will LOVE this bread!

Overhead shot of sliced triple chocolate banana bread loaf

Triple Chocolate Banana Bread

This TRIPLE Chocolate Banana Bread is a variation of my mom’s BEST banana bread recipe. That recipe has never done me wrong. I’ve made so many variations on it, including peanut butter banana bread, blueberry banana bread, and banana muffins with it. But I’ve never turned it chocolate before, and now that I have, I’m mad at myself because it’s OH SO GOOD.

Why you’ll love this bread:

  • It’s always moist – never dry
  • FULL of triple the chocolate: cocoa, chocolate chips and chocolate milk
  • Works every time – it’s no fail!

Close up of triple chocolate banana bread with end slice cut off and butter on top

Ingredients in Chocolate Banana Bread

Sugar: I always use granulated sugar in my quick breads

Oil: Using oil makes these accidentally dairy free, and it also makes them easier to mix (no mixer needed!)

Cocoa Powder: Use regular unsweetened cocoa powder in this recipe

Bananas: Banana bread is the perfect way to use up those overripe bananas. Bananas get sweeter as they ripen, so be sure to use those brown spotted ones.

Eggs: The bread needs eggs for structure and the fat in the yolk keeps the bread moist.

Chocolate Almond Milk: I love using chocolate almond milk in this – or you can use chocolate milk or any kind of milk.

Baking Soda: This is how I leaven my bread, with the help of the next ingredient.

Vinegar: The acid in the vinegar activates the baking soda to make this bread nice and moist.

Salt: Needed since we are using oil, which is a neutral flavor.

All-Purpose Flour: Be sure to measure your flour correctly.

Chocolate Chips: I love banana bread with chocolate chips!

Close up of triple chocolate banana bread with end slice cut off

How to Make Triple Chocolate Banana Bread

1. Pan: This recipe is written for a 9×5-inch baking pan. Be sure to grease it or spray it with nonstick cooking spray.

2. Mix: Stir sugar, oil, and cocoa in a large bowl. Set aside.

3. Blender: Add the bananas, eggs, almond milk, vinegar, and baking soda to a blender. Mix until liquefied.

4. Mix: Pour half of the banana mixture into the sugar mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!

Alternate One Bowl Method: Place bananas in your mixing bowl and mash with a fork. Then add the other ingredients and stir, no blender needed.

5. Chocolate: Stir in the chocolate chips. Pour into loaf pan. Sprinkle top with a sprinkling of chocolate chips.

6. Bake: Bake approximately 40-50 minutes, or until a toothpick comes out almost clean from the center of the bread.

Substitutions

One of the best things about this triple chocolate banana bread recipe is how versatile it is.

  • Oil: Substitute ½ cup softened or melted unsalted butter for the oil.
  • Lower fat: Use ¼ cup applesauce and ¼ cup oil.
  • Lower sugar: Reducing the amount to ¾ cup.
  • Flour: Use half all-purpose and half whole wheat flour.
  • Almond Milk: Use any nondairy milk (almond/soy/oat), use chocolate nondairy milk, regular milk or chocolate milk (any fat content).
Close up of triple chocolate banana bread with end slice cut off

FAQ

How do I make banana bread more moist?

Making sure to use enough oil, measure your flour correctly, and not overtaking are important for moist banana bread. The vinegar in this recipe also helps activate the baking soda which keeps the bread soft.

Is banana and chocolate a good combination?

It’s so good together! The flavors complement each other.

Can bananas be too ripe for banana bread?

Only if they are molded or have lots of rotten spots inside.

How do you know banana bread is done baking?

Make sure to do the toothpick test in the center of the bread. If it comes out with just a few crumbs or clean, then the bread is done.

Why did my quick bread fall in the center?

Bread falls in the center when it’s not baked all the way. That’s why you should test it in the center – a few crumbs are ok but if it’s not done down the middle it will collapse as it cools.

Can I use dutch process cocoa?

This recipe hasn’t been tested with dutch process but you can use Hershey’s Special Dark Cocoa for a dark chocolate bread.

Other Favorite Banana Bread Recipes

Have you made this recipe?

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  • 1 cup (200g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • ½ cup (40g) unsweetened cocoa
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons chocolate almond milk (see notes for substitutions)
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cups (217g) all-purpose flour
  • 1 cup (170g) chocolate chips (plus a few more for the top of the bread)
  • Preheat oven to 350°. Spray 9×5” loaf pan with nonstick cooking spray.

  • Stir sugar, oil, and cocoa in a large bowl. Set aside.

  • Add the bananas, eggs, almond milk, vinegar, and baking soda to a blender. Mix until liquefied.

  • Pour half of the banana mixture into the sugar mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix! Stir in the chocolate chips.

  • One bowl method: place bananas in a large bowl and mash with a fork. Add oil, sugar, and cocoa and stir. Mix in eggs, milk, vinegar, and baking soda, then stir in flour. Stir in the chocolate chips.

  • Pour into loaf pan. Sprinkle top with a sprinkling of chocolate chips.

  • Bake approximately 40-50 minutes, or until a toothpick comes out almost clean from the center of the bread.

  • Oil: Substitute ½ cup softened or melted unsalted butter for the oil.
  • Lower fat: Use ¼ cup applesauce and ¼ cup oil.
  • Lower sugar: Reducing the amount to ¾ cup.
  • Flour: Use half all-purpose and half whole wheat flour.
  • Almond Milk: Use any nondairy milk (almond/soy/oat), use chocolate nondairy milk, regular milk or chocolate milk (any fat content).

Serving: 1/8th slice of bread | Calories: 528kcal | Carbohydrates: 74g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 1425mg | Fiber: 6g | Sugar: 45g

Nutritional information not guaranteed to be accurate

Click here for easy ways to use overripe BANANAS

This post was originally sponsored by Almond Breeze in 2017. All opinions are 100% my own.

As you all know, I’ve worked with Almond Breeze for a long time now. I absolutely love their almondmilk, and I use it almost every single day in my cereal and smoothies. I also try and use it in baked goods whenever I make them for the family. I often test recipes from this blog (like vanilla cupcakes or coffee cake) to see if the sub works and if I can add it as an option for people allergic to milk or dairy. Guess what? Almondmilk works in banana bread recipes, fabulously.

Overhead shot of sliced triple chocolate banana bread loaf with recipe title on top of image

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