Triple Chocolate Banana Bread is super moist and full of chocolate flavor. This is a chocolate lover’s banana bread for sure. Sorry bananas, chocolate takes center stage here. But you still get that banana flavor, it’s just more of an undertone.
This is a recipe from Spend With Pennies I spotted on Pinterest. You can find it and many other enticing banana recipes on my Going Bananas! Pinterest Board. Yes, it’s necessary to have a Pinterest Board just for bananas.
This banana bread is a triple chocolate whammy. The first dose of chocolate comes from cocoa powder in the batter.
Second dose? Semi-sweet chocolate chips tossed into the batter. Enough to notice they are there, but not enough to overpower the bread.
Finally, a thick and rich chocolate glaze on top. Don’t be shy with it.
All in all, a truly decadent banana bread to make snack time extra special!
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ¼ cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 1⅓ cups mashed banana
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ¼ cup half-and-half
- 2 tablespoons packed brown sugar
- 1 teaspoon butter
- ½ teaspoon vanilla
- ⅓ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees and grease and flour a9X5-inch loaf pan.
- In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Using an electric mixer, beat butter and sugar together until fluffy. With mixer on low speed, add eggs one at a time and then beat in bananas and vanilla extract.
- Add flour mixture and stir until incorporated. Fold in chocolate chips.
- Pour batter into prepared pan and bake 50 to 60 minutes, until toothpick comes out clean.
- For glaze, in a small saucepan heat half-and-half and brown sugar until sugar dissolves and it just starts to simmer. Stir in butter and vanilla extract. Add chocolate chips, remove from heat, and let sit for 1 minute. Stir until smooth. Let glaze cool slightly and then drizzle on cooled bread.
Recipe Source: adapted from Spend with Pennies
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