Triple Chocolate Banana Bread is moist chocolate bread made with three kinds of chocolate and ripe bananas for a delicious treat or snack. Try my Chocolate Chip Banana Bread for another yummy way to use up ripe bananas and satisfy your sweet tooth.

Inside of Double Chocolate Banana Bread Recipe

Triple Chocolate Banana Bread

This triple chocolate banana bread is definitely a triple chocolate threat but in the sweetest way! The bread is made with cocoa powder, milk chocolate, and semi-sweet chocolate to give it all that chocolate flavor. Then, the added bananas in the mix are the perfect complement to the chocolate.

Adding Chocolate Chips to Double Chocolate Banana Bread Recipe

Chocolate Banana Bread Ingredients

Bananas: This recipe is the perfect recipe to use up those super ripe bananas.

Chocolate: As the name states, there are three kinds of chocolate in this recipe–milk chocolate, semi-sweet chocolate, and cocoa powder. Reserve a few chocolate chips to use as a topping.

Room Temperature Ingredients: Make sure the eggs and sour cream are at room temperature before using.

Overhead of Triple Chocolate Banana Bread

How to Store Triple Chocolate Banana Bread

This banana bread can be stored at room temperature for up to 3 days. You will want to put it into an airtight container or plastic bag and try to store it whole, not in slices. This will ensure that your banana bread does not dry out too quickly.

One Slice of Double Chocolate Banana Bread Cut

Can I Freeze this Bread?

Yes! You will want to make sure you allow the bread to cool completely. Just wrap the banana bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag.

Be sure to label it with the date.  Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month.  To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

Hand Holding Double Chocolate Banana Bread

Just look how moist this bread is!

More Quick Breads

5 from 1 vote

Triple Chocolate Banana Bread

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Triple Chocolate Banana Bread is moist chocolate bread made with three kinds of chocolate and ripe bananas for a delicious treat or snack.


  • 2 cups (250 g) all-purpose flour
  • ½ cup (59 g) cocoa powder
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • cup (73 g) vegetable oil
  • 1 cup (200 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • cup (77 g) sour cream, room temperature
  • 3 ripe bananas, mashed (approximately 1¼ cups)
  • 1 cup (168 g) milk chocolate chips, plus extra for topping
  • 1 cup (168 g) semi-sweet chocolate chips, plus extra for topping


  • Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying with nonstick spray. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
  • To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
  • Pour the batter into the prepared loaf pan and sprinkle a couple of tablespoons of chocolate chips on top. Bake for 60 minutes. After 60 minutes, tent the bread with aluminum foil and bake for an additional 20 minutes.
  • Remove the bread from the oven and let cool in the pan. When cool, remove the bread from the pan and cut into slices and serve.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Fiorella! I work with iambaker and am happy to help with questions. You could use full-fat plain Greek yogurt. I hope this helps and have a fantastic day!

  1. Hi…may I know what is the purpose of tenting the bread? The bread baked well after 60 minutes. Thanks!

    1. Tenting is traditionally used to prevent excess browning and burning on the top of a baked item while the interior continues to bake.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.