Don’t let those old brown bananas go to waste! Give them new life with this delicious triple chocolate banana bread! Make it gluten free if you’d like, too! We’ve taken a basic chocolate chip banana bread and intensified the chocolate flavor with cocoa and dark chocolate butter for a chocolate lover’s delight! Stock up on 6 Dark Chocolate Butters (a seasonal flavor), or add a few to your mix & match pack. We also love our Butter Warmer from Made In for this recipe! It’s the perfect size for melting a round of butter! You can easily modify this recipe as needed to utilize what you have on hand at home.
Adapted from Erin Jeanne McDowell for NYT Cooking
- 3-4 very ripe bananas
- 1 5oz round Dark Chocolate Banner Butter, melted
- ⅓ cup plain Greek yogurt
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups Bob’s Red Mill One to One Gluten-Free (or All-Purpose flour)
- ⅓ cup cocoa powder (if you don’t have cocoa, sub for another 1/4 c. flour)
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup chocolate chips (we prefer mini chips for maximum chocolate bits in every bite)
- ¾ cup chopped toasted nuts (optional)
- Heat oven to 350 degrees. Lightly grease 9×5-inch loaf pan with butter.
- Melt the dark chocolate butter, carefully watching so it doesn’t burn. We used our Made In Butter Warmer
- In a large bowl, mash the bananas using a fork. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until incorporated.
- In a medium bowl, whisk the flour, cocoa, baking soda and salt together. Add the flour mixture to the banana mixture and stir using a wooden spoon or silicone spatula.
- Fold in the chocolate until combined, then pour the batter into the buttered loaf pan.
- Bake until the edges of the loaf start to pull away from the edge of the pan, and a toothpick inserted into the center comes out with a few crumbs attached, about 60 minutes. Again, keep a watchful eye and cover loosely with foil if the top of the loaf is becoming too dark before it’s baked through.
- Separate the loaf from the pan by running a thin knife or spatula along the edges. Let cool in the pan for 10 minutes before transferring to a plate and cooling completely.