Triple Chocolate Banana Bread is an incredibly moist sour cream banana bread made extra chocolately from cocoa powder, chocolate chunks, and mini chocolate chips. The result is a dense sweet quick bread that is loaded with both chocolate and banana flavor. Enjoy it with coffee for breakfast or as a sweet snack!
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or heavily grease with butter.
In a large bowl, cream together butter and sugars. Add eggs, bananas, vanilla and sour cream. Mix until well combined.
In a small bowl, combine flour, baking soda, cinnamon, salt, and cocoa powder. Add large spoonfuls of the dry ingredients to the wet and stir just enough to fully incorporate all of the ingredients. Fold in the chocolate chips.
Pour batter into prepared pan. Cook in preheated oven for about 60 minutes or until a toothpick inserted into the middle comes out clean.
Notes
You may use two mini loaf pans in place of a single standard size loaf pan if you wish. Cooking time will be reduced, so remove from oven when center is cooked.
If you have a lot of ripe bananas, you may want to double or triple this recipe.
This banana bread freezes well. Just slice, wrap tightly with plastic wrap, and freeze until ready to eat. For longer storage you may also want to use freezer paper to keep it from getting freezer burn.
You can either add the mini chips to the batter like I did or you can spread on top of the batter before placing in the oven.