Triple Chocolate Banana Bread is super moist banana bread with TRIPLE chocolate throughout. Super easy chocolate banana bread speckled with mini chocolate chips and then slathered in homemade chocolate buttercream frosting makes this Triple Chocolate Banana Bread a chocolate lovers dream!

So, I made banana bread for my hubby after he has been asking for me to make that for him for the past FOUR years. F-O-U-R YEARS!!! And apparently, the internet felt great pity for my poor neglected, ignored husband because my Banana Walnut Bread recipe is now officially known as ” Mike’s Banana Bread”, at least it is on Facebook and Pinterest pages. That’s ok .. I take full responsibilty for being a bad wife. I mean, come on!! The man brings me Dunkin’ coffee practically every day of my life and it takes me four years to make him banana bread? #mybad

To redeem myself, no only did I then make him banana bread two weeks in a row, I kicked my banana bread recipe up a notch… nooooo, I kicked my banana bread recipe up THREE notches and made him my Triple Chocolate Banana Bread. That basically translates into taking our favorite banana walnut bread and transform it into decadent chocolate banana bread, stirring in a bunch of chocolate chips and then whipping up some homemade chocolate buttercream frosting and then frosting that bad boy up!!! …. and then sprinkle on more chocolate chips because … um .. yeah, do calories even matter at this point?

WHAT IS BANANA BREAD?

Banana bread is a moist, cake-like bread that gets it’s name because it is made using over-ripe bananas. It’s is also made using baking powder and baking soda instead of yeast, making it a ‘quick bread’ which simply means you don’t have to wait for any yeast to rise so you are able to bake your bread right away.

SECRET TO THE BEST BANANA BREAD?

Ugly bananas. Ugly bananas make the best chocolate banana bread because bananas that are turning brown are super ripe and therefore are super sweet. So any time you don’t eat your bananas in time and they start to turn brown.. don’t throw them out! .. make Triple Chocolate Banana Bread instead!

SO. MUCH. CHOCOLATE.

Yes, this Triple Chocolate Banana Bread is truly a chocolate lovers dessert. You can certainly tame it down, if you want. Simply leave out the chocolate chips stirred into the batter and this Triple Chocolate Banana Bread is a delicious moist banana bread on it’s own even without the homemade chocolate buttercream frosting.

HOW DO YOU MAKE TRIPLE CHOCOLATE BANANA BREAD?

Easy! To make this Triple Chocolate Banana Bread, preheat your oven to 350 degrees and butter the bottom and sides of a standard loaf pan. Start by adding sugar and butter to a large mixing bowl and beating them together. Add in the vanilla and eggs and mix to combine. In a separate bowl, add all purpose flour, baking soda, baking powder, espresso powder, cocoa and salt and sift together before adding the dry ingredients to your wet ingredients. Lightly mix together until just combined. Remove the peels from your over-ripe bananas and put them into a small bowl. Using the back of a fork, mash your bananas well and then pour them into your banana bread batter.

Add the walnuts and chocolate chips to the batter as well and then using a large spoon or spatula, stir by hand a few swipes until everything is incorporated. Pour the batter into your prepared loaf pan and bake for 50 – 55 minutes or until a toothpick comes out clean when inserted. Let the Triple Chocolate Banana Bread cool for 15 minutes before running a knife around the inside edge of the baking pan and turning the bread out upside down. Turn your banana bread right side up and move to a cooling rack to cool completely. Once completely cooled, add butter to a large mixing bowl along with sifted powdered sugar, sifted cocoa powder, salt, vanilla and milk. Mix well and then frost your Triple Chocolate Banana Bread and garnish with more chocolate chips.

PRO TIPS FOR MAKING TRIPLE CHOCOLATE BANANA BREAD

Don’t overmix your banana bread batter. Mix just to incorporate the ingredients together.
Use room temperature ingredients such as your eggs and butter. Eggs emolsify better at room temp than they do when they are straight from the refrigerator.
ALWAYS take the time to sift your powdered sugar and cocoa for your buttercream frosting. Skip this step and you will have lumps of white powdered sugar in your dark chocolate frosting. Still tasty but not as pretty… and someone will ALWAYS ask you what’s up with that!
Feel free to use dark chocolate cocoa in this recipe .. I have used both regular unsweetened cocoa and dark and personally, I prefer the dark but that is up to your personal favorite!

Enjoy!

TRIPLE CHOCOLATE BANANA BREAD