Print
two loaves of triple chocolate banana bread by NutFreeWok.com

Triple Chocolate Banana Bread Recipe

This recipe as written is free of peanuts, tree nuts, soy, fish, and shellfish. See the blog post for instructions on how to make it egg-free or milk free. 

Course Breakfast, Snack
Cuisine American
Keyword banana bread, chocolate
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 236 kcal
Author Sharon Wong

Ingredients

  • 2-3 ripe bananas 2 large or 3 medium sized
  • 2 eggs
  • ½ cup organic sugar
  • 1/3 cup non-fat plain yogurt or vanilla
  • ¼ cup butter melted
  • 1 teaspoon Rodelle organic chocolate extract
  • 1 1/2 cups all purpose flour
  • ½ cup Rodelle gourmet baking cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup chocolate chips or baking pieces reserve 1-2 tablespoons for topping

Instructions

  1. Preheat oven to 350 degrees farenheit and make sure there’s a baking rack in the middle.
  2. Line a loaf pan with parchment paper.
  3. Peel bananas and mash them in a large mixing bowl, mash bananas with a potato masher or a fork just until the bananas don’t have a banana shape but is still chunky.
  4. Crack two eggs in the banana bowl and use a fork to lightly scramble them.
  5. Melt butter in a small bowl in the microwave for about 20-30 seconds (50% melted and then stir otherwise the butter will splatter and make a mess).
  6. Add sugar, yogurt, melted butter, and chocolate extract to the banana and stir to combine, break up large pieces of banana with a fork.
  7. Add flour, baking cocoa powder, baking soda, salt, and mix until just barely combined.
  8. Add chocolate chips and gently fold into the batter, do not overmix.
  9. Pour the batter into the parchment paper lined loaf pan, spread out the top evenly, sprinkle with the remaining chocolate chips, use the back of a spoon to gently press in the pieces, and wait 10 minutes before baking.
  10. Bake for 50-55 minutes, the banana bread will smell amazing at about 45 minutes, test the banana bread at about 50 minutes with a skewer, the banana bread is ready when a skewer comes out clean (actual baking times will vary depending on the size of the bananas).
  11. Allow it to cool for as long as you can resist, the banana bread is moist like a fudgy brownie 10 minutes out of the oven but tastes best when cooled to room temperature. I usually bake banana bread after I make dinner, take it out of the oven, lightly cover with a piece of parchment paper to cool overnight, and wrap with plastic wrap the next morning.