Crazy for Crust

Triple Chocolate Banana Bread

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Triple Chocolate Banana Bread – this EASY banana bread recipe makes the BEST banana bread! It’s my mom’s banana bread recipe and thanks to my partnership with Almond Breeze, it’s got TRIPLE the chocolate!

Sliced Triple Chocolate Banana Bread on a wooden table.

As you all know, my daughter loves dancing. This year she is on a jazz production team at the local studio; it’s kind of a competition team light. The regular competition teams require 5-7 hours of dance per week, plus do all the competitions (about one a month January-July). We only have 2 hours of dance and 2 competitions, which I needed to ease myself into this whole “dance mom” life. Even though I am the furthest thing from a dance mom, I’m happy she found something she loves. She even tried out for – and made – the middle school dance team for next year.

Last weekend we had the second of two competitions. Luckily this one was close, only a 30 minute drive, in downtown Sacramento. The way these comps work is that you’re in limbo until a few days before and then you get your time of arrival, which is two hours before your dance time. Jordan’s call time was at 7:43am. In the morning. On a Saturday. **crying**

Basically that meant that we had to get up earlier on Saturday than we do for school during the week, so breakfast had to be FAST. Luckily, I still had some of the triple chocolate banana bread left over. Sure, it’s full of chocolate, but it’s banana bread, and I served with with eggs. That’s a good breakfast, right? 😉

Three sliced of Triple Chocolate Banana Bread on a white napkin on top of a wooden table.

Triple Chocolate Banana Bread

This TRIPLE Chocolate Banana Bread is a variation of my mom’s BEST banana bread recipe. That recipe has never done me wrong. I’ve made so many variations on it, including peanut butter banana bread, blueberry banana bread, and banana muffins with it. But I’ve never turned it chocolate before, and now that I have, I’m mad at myself because it’s OH SO GOOD.

If I’m being 100% honest with you, the triple chocolate banana bread I gave Jordan was from loaf #2…because I ate loaf #1…by myself.

Butter on top of a slice of Triple Chocolate Banana Bread on a wooden table.

How to Make Triple Chocolate Banana Bread

One of the best things about this triple chocolate banana bread recipe is how versatile it is. I’ve made it lower fat by substituting some applesauce for oil. I’ve made it lower sugar by reducing the amount to 3/4 cup. I’ve made it with whole wheat and white whole wheat flour. I’ve used milk, nonfat milk, buttermilk – it pretty much works with almost any substitution.

When I made the bread this time, I added cocoa (obviously) and I also made it accidentally dairy-free, by using vegetable oil instead of butter, and almond milk instead of regular. Plus, the almond milk is CHOCOLATE, hence the TRIPLE chocolate in the title.

Carton of Chocolate Almond Breeze brand almondmilk

As you all know, I’ve worked with Almond Breeze for a long time now. I absolutely love their almondmilk, and I use it almost every single day in my cereal and smoothies. I also try and use it in baked goods whenever I make them for the family. I often test recipes from this blog (like vanilla cupcakes or coffee cake) to see if the sub works and if I can add it as an option for people allergic to milk or dairy. Guess what? Almondmilk works in banana bread recipes, fabulously.

You’ll notice that I use a blender to combine the wet ingredients. If you want, you can smash the banana with a fork, but there’s something about that blender that just makes the bread so good. I don’t know why, but it’s how mom did it, and mom knows best!

photo collage - Sliced Triple Chocolate Banana Bread

Enjoy a big slice of triple chocolate banana bread, and maybe even a glass of chocolate almondmilk along with it!

Slices of Triple Chocolate Banana Bread on a white napkin.
4.19 from 11 votes
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Servings: 8 servings

Triple Chocolate Banana Bread

Total Time:
1 hr 15 mins
Triple Chocolate Banana Bread - this EASY banana bread is the BEST RECIPE! It's my mom's banana bread recipe with TRIPLE the chocolate!


  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened cocoa
  • 2 tired bananas
  • 2 eggs
  • 7 tablespoons Almond Breeze Chocolate Almondmilk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 cup chocolate chips — plus a few more for the top of the bread


  1. Preheat oven to 350°. Spray 9x5” loaf pan with nonstick cooking spray.
  2. Stir sugar, oil, and cocoa in a large bowl. Set aside.
  3. Add the bananas, eggs, almond milk, vinegar, and baking soda to a blender. Mix until liquefied.
  4. Pour half of the banana mixture into the sugar mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
  5. Stir in the chocolate chips.
  6. Pour into loaf pan. Sprinkle top with a sprinkling of chocolate chips.
  7. Bake approximately 40-50 minutes, or until a toothpick comes out almost clean from the center of the bread.

Nutrition Information

Amount per serving (1 /8th slice of bread) — Calories: 528, Fat: 25g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 1425mg, Carbohydrates: 74g, Fiber: 6g, Sugar: 45g, Protein: 8g

Mom’s Banana Bread

Eight slices of Banana Bread next to a butter knife with butter.

Cinnamon Sugar Blueberry Banana Bread

Sliced Cinnamon Sugar Blueberry Banana Bread on a wooden table.

Cream Cheese Banana Muffins

One Cream Cheese Banana Muffin on top of other Banana muffins.

This post has been sponsored by Almond Breeze. All opinions are 100% my own.

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  1. Exactly how does one “tire” a banana?

    • LOL, it’s what we call old bananas in my house. They’re old and “tired”. If you need to make them spotty faster, put them next to an avocado or apple in a bowl. It’ll age them faster.

      • You can actually age bananas in the oven. Put them in the oven at 300°F for about 35 mins. They ripen up really fast. 🙂

  2. Thank you Dorothy! This is one of the best recipes I’ve tried for banana bread. I doubled the recipe and had two loaves. The tops had a nice dome and rose high, with the nice crackle top. I didn’t have chocolate almond milk but plain almond milk worked out well. I let the loaves cool overnight and sliced into one this morning. The entire loaf was devoured by my family before 8 am. This recipe is going into my “go to” files for all time.

  3. This is my virgin of the cake , very delicious . Thank you for the recipe

  4. Just made this yesterday, but used unsweetened vanilla almond milk, and added a bit of vanilla, plus some unflavored protein powder and ground flaxseed for extra nutrition (my husband and I are regular gym goers). We ended up taking most of it into his work, saving a loaf for ourselves, and every bit at his work got eaten. My husband wants me to make more for this weekend!

  5. Love this bread. So delicious and moist!

    One thing in the recipe instructions….need to add the salt in there somewhere. I just put it in the dry ingredients, but it threw my daughter off when she was making the bread herself.

  6. Can i replace the chocolate almond milk with chocolate soy milk?

  7. Looking forward to trying this recipe but the measurement of 7 Tablespoons drives me nuts!! 

    1/4 cup = 4 Tablespoons

    Soooo you need 1/4 cup plus 3 Tablespoons 
    This is more accurate AND easier in my opinion. 

  8. Salt in the ingredients, but not in the instructions. So I accidentally left it out.  It’s in the oven now…! Hope it tastes ok!

  9. I love the looks of all of these banana breads – the chocolate and blueberry, but I hate bananas. Is there any way I could make these without bananas?

  10. Hi Dorothy! I bookmarked this delicious looking bread. I’m curious. How does the vinegar help the recipe? Thank you!

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