I don’t know about you, but whenever I have any overripe bananas that need to be saved, I just toss them in the freezer to be used at a later date. Once frozen, bananas are perfect for making banana bread. Until yesterday, I had no idea how many bananas that I had stashed in my freezer. This morning, I counted at least 2 dozen stray frozen bananas. It’s no wonder stuff keeps dropping out of the freezer every time I open the freezer door…
It’s been quite a while since I baked anything and I had a bunch of bananas that needed to be used up. Baking loaves of triple chocolate banana bread was the just the ticket to using up that freezer full of bananas. The chocolatey aroma that emitted from my kitchen was nothing short of heavenly. It reminded me of rich chocolate brownies… My triple chocolate banana bread is a riff on my chocolate banana bread recipe with the addition of miniature dark chocolate chips. Seriously, how can anyone go wrong with three different chocolate ingredients in a banana bread recipe? You can’t.
Triple Chocolate Banana Bread cooling on a rack… Looks like cake. Tastes like cake. Technically, it’s a quick bread. It’s moist and dense.
Do you see hints of mini dark chocolate chips throughout the bread? Using miniature chocolate chips provides an even distribution of dark chocolatey goodness throughout the loaf. Got bananas? Love chocolate? Make some Triple Chocolate Banana Bread. Enjoy! Tessa
- 3 – 4 RIPE bananas (peeled and mashed well)
- 1/3 cup melted butter
- 1 cup white sugar
- 1 egg (beaten)
- 1 tsp chocolate extract (essence)
- big pinch of salt
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 cup extra dark cocoa powder
- 4 oz miniature dark chocolate chips
Preheat your oven to 350 degrees. Grab a 4 X 8 loaf pan and spray it with non stick cooking spray. In a medium sized mixing bowl mix the mashed bananas, butter, sugar, egg, and chocolate extract. In a small bowl whisk together the flour, baking soda, salt, extra dark cocoa powder and miniature dark chocolate chips. Add the dry ingredients to the wet ingredients and mix well. Spoon the mixture into the baking pan and bake for 1 hour or until a toothpick comes out clean. Let cool on a wire rack. Slice and serve.
*** If using frozen bananas be sure to thaw them first and to peel them well. Frozen bananas once thawed are mushier than fresh. That’s why they work well in banana bread.