Let’s be real here: even though this is called banana bread, which means it’s breakfast food, turning it into a triple chocolate treat puts it squarely into dessert territory.
Sure, it has a few healthy ingredients in it (coconut oil! Greek yogurt! BANANAS!) but it is so rich, so moist, so decadent, that instead of being a cousin to banana bread, it’s more like a sibling to chocolate cake.
(More realness: I’ve never been shy of having dessert for breakfast.)
The three kinds of chocolate in this banana bread are: dark chocolate cocoa powder (I used Ghirardelli), dark chocolate chunks (I chopped up a Lindt EXCELLENCE 70% bar), and milk chocolate chips (I use Guittard). So three very premium, very delicious, very chocolate-y brands, which when combined with my signature banana bread recipe, make one incredible breakfast. I mean dessert.
I admit that the first time I made this, I used too little flour, forgot to butter my loaf pan, and mixed ini too much sour cream (which I’ve replaced with Greek yogurt in this recipe). The result was a very moist cake, that couldn’t make it out of the pan without crumbling. (Don’t worry, my co-workers and I still ate it.)
This second attempt was perfect. The outside looks glossy and rich, and the inside was tender, with just the right balance of sweetness from the super ripe bananas and milk chocolate, and bitterness from the dark chocolate and dark cocoa powder.
I love that there were bits of chocolate and banana in each bite. I typically like banana bread (and other sweet things like brownies) to be chilled, but this triple chocolate banana bread was begging to be eaten warm. The chocolate pieces melt into ooey gooey bites, nestled in the moist bread.
Call this cake, call this bread, call it breakfast, call it dessert. I’m calling it mine.
Triple Chocolate Banana Bread
1 teaspoon butter to grease loaf pan
1/2 cup packed dark brown sugar
1/2 cup sugar
1/2 cup coconut oil
3 very ripe bananas, mashed
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour, plus more for dusting
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chips
- Preheat oven to 350 F.
- Butter a 9" x 5" loaf pan, then dust with flour.
- In a large mixing bowl, whisk together sugars and eggs. Add coconut oil, mashed bananas, Greek yogurt, and vanilla. Mix to combine.
- Add flour, cocoa powder, baking soda, cinnamon, and salt. Mix until well combined.
- Fold in dark chocolate chunks and milk chocolate chips.
- Pour into prepared loaf pan and bake for an 60-70 minutes, or until a toothpick inserted into the bread comes out clean. (But melted chocolate is expected!)
What’s your favorite breakfast? If I’m craving savory, I like eggs. If sweet, I like rotating between smoothies, yogurt with fruit, oatmeal, banana bread, toast with butter and jam, or leftover cake.