Triple Chocolate Banana Bread

Moist and chocolatey banana bread made with three kinds of chocolate for a delightful treat.

Scale

250 g (2 cups) all-purpose flour
50 g (1/2 cup) unsweetened cocoa powder
1 tsp (6 g) baking soda
1/2 tsp (2 g) baking powder
1/2 tsp (3 g) salt
115 g (1/2 cup) unsalted butter, melted
150 g (3/4 cup) granulated sugar
100 g (1/2 cup, packed) light brown sugar
2 large eggs
360 g peeled very ripe bananas (about 3 medium to large bananas; ~1 1/4 cups mashed)
60 g (1/4 cup) sour cream or Greek yogurt
5 ml (1 tsp) vanilla extract
150 g (1 cup) semi-sweet chocolate chips
75 g (1/2 cup) milk chocolate chunks
75 g (1/2 cup) white chocolate chips

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Preheat the oven to 175°C (350°F). Line a 9 x 5-inch loaf pan with parchment paper.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Combine melted butter, granulated sugar, and brown sugar in a large bowl.
Add the eggs one at a time, mixing until smooth.
Stir in the mashed bananas, sour cream, and vanilla extract.
Fold the dry ingredients into the wet mixture gently.
Add the chocolate chips and chunks, folding them into the batter.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
Cool the loaf in the pan for 15 minutes, then remove it to cool further before slicing.

For best results, use very ripe bananas for added sweetness and moisture. Avoid overmixing the batter to keep the crumb tender.