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Home » Other Sweets » Triple Chocolate Banana Bread

Triple Chocolate Banana Bread

By Olivia, 99 Comments

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Easy, one-bowl Triple Chocolate Banana Bread. Loaded with chocolate chips and topped with a dark chocolate ganache.

Close up of a cut chocolate banana bread.

We have an excessive amount of bananas in our freezer. Really, it’s reaching epic proportions. I’ve mentioned before that I consider bananas to have a ridiculously short life span. There’s a 1-2 day window when I consider them edible. Anything outside of that is just… no. Ryan actually prefers them when they are (what I consider) over ripe, aka rotten. You know, when they start to have brown specks on them and the banana smell is WAY too strong. No thank you. It’s usually around this point that they get shoved into the freezer to be used at some undisclosed later date, almost exclusively in banana bread.

Overhead shot of the loaf with the chocolate glaze.

I love banana bread. It’s so easy to make, and super versatile. You can jazz it up with chocolate chips or pineapple chunks, add some walnuts or coconut – the possibilities are endless. You can have it for breakfast, as an afternoon snack, or even dessert. This triple chocolate banana bread most certainly falls into the dessert category (though I won’t judge you if you sneak a piece for breakfast).

Close up of the glaze on the loaf.

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I have made banana bread before, and even fancied it up for a tropical Bundt cake (which was delicious), but I’ve never made a rich, chocolatey version, so that was my priority this week.

Overhead shot of the loaf with a couple slices out.

For this Triple Chocolate Banana Bread, I swapped out some of the flour for cocoa powder, and added some espresso powder to intensify the chocolate flavour. Adding espresso powder to chocolate baked goods is my favourite thing to do. You can’t often taste the coffee flavour itself, but it really adds a richness to the chocolate, which I love.

Angled shot of the loaf.

I had some leftover ganache from last week’s Mocha Chocolate Cake, so I decided to kick this chocolate banana bread up a few notches – because it clearly wasn’t chocolatey enough already. I originally intended to sprinkle chopped walnuts on top of the ganache to help cut some of the sweetness, but I loved the pattern of the ganache drizzle too much to cover it up.

Close up of a cut slice.

This triple chocolate banana bread is delicious. It’s incredibly moist and chocolatey. If you want to tone it down a bit (and I wouldn’t blame you), you can skip the chocolate chips and ganache and have a delicious plain chocolate banana bread. Or you can swap the chocolate chips for walnuts or some other kind of nut. Really, it’s so versatile and fun to experiment with different combinations. Whatever you decide on, you won’t be disappointed!

Oh and the best part about this recipe? You can totally do it in one bowl.

Notes & tips for this Triple Chocolate Banana Bread:

  • You can do this easily in one bowl, just add the dry ingredients directly into the wet instead of mixing them in a separate bowl.
  • This bread is not super sweet and has a strong chocolate flavour. If you’d like to tone that down and prefer it sweeter, reduce the cocoa powder to 1/4 cup and increase the flour to 1 1/4 cups.
  • I use Dutch-processed cocoa powder, but regular cocoa powder will work too.
Chocolate banana bread with a couple slices taken out.
Print Rate
4.41 from 20 votes

Triple Chocolate Banana Bread

Easy, one-bowl Triple Chocolate Banana Bread. Loaded with chocolate chips and topped with a dark chocolate ganache.
Course Dessert
Cuisine Bread, Cake, Loaf
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 526kcal
Author Olivia

Ingredients

Chocolate Banana Bread:

  • 1 cup all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder sifted, I use Dutch-processed
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp espresso powder (optional for flavour)
  • 1 cup overripe bananas mashed (approx. 2 large bananas)
  • 3/4 cup vegetable oil
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips optional

Ganache (optional):

  • 5 oz dark chocolate chopped
  • 5 oz heavy whipping cream
US Customary - Metric

Instructions

Chocolate Banana Bread:

  • Preheat oven to 350F. Grease and flour a 9" x 5" loaf pan (I use homemade cake release). Line with parchment (optional).
  • In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.**
  • In a medium bowl, whisk together mashed bananas, oil, sugar, egg, and vanilla.
  • Add dry ingredients to wet and mix until combined. Fold in chocolate chips.
  • Bake for 55-65 mins or until a cake tester comes out mostly clean.
  • Cool in pan on wire rack for 10mins, turn out and cool completely on wire rack.

Ganache:

  • Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth.
  • Cool completely before drizzling over loaf.***

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Notes

*This bread is not super sweet and has a strong chocolate flavour. If you'd like to tone that down and prefer it sweeter, reduce the cocoa powder to 1/4 cup and increase the flour to 1 1/4 cups.
**One-bowl method - Skip this part and just add the dry right into the wet.
***I had leftover ganache stored in the fridge that I zapped in the microwave for 30 seconds.
Calories: 526kcalCarbohydrates: 50gProtein: 5gFat: 35gSaturated Fat: 24gCholesterol: 39mgSodium: 207mgPotassium: 420mgFiber: 5gSugar: 28gVitamin A: 265IUVitamin C: 2.1mgCalcium: 56mgIron: 4.3mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Photo collage.

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August 30, 2015

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    Recipe Rating




  1. Michelle Alexandre says

    April 5, 2019 at 10:22 AM

    I absolutely love this banana bread recipe, it is my go to recipe, always. I don’t usually do the ganache but it’s still amazing! Quick question, when making muffins can I use the muffin liners or should I spray the tin and flour it?

    Reply
    • Olivia says

      April 8, 2019 at 10:01 AM

      Hi Michelle! So glad you like this recipe — either way should work for muffins!

      Reply
  2. D. Powell says

    March 2, 2019 at 12:56 AM

    I don’t remember ever having a banana loaf as absolutely delicious as this one. I did sub semi- sweet chocolate chips in place of the milk chocolate chips and it was wonderful. Thank you, thank you, thank you.

    Reply
    • Olivia says

      March 2, 2019 at 9:33 AM

      Hi there! Thanks for the great feedback, so glad you liked it!!

      Reply
  3. Eliana says

    February 23, 2019 at 6:41 AM

    Greetings from Argentina 🙂 I´ve made this and it´s absolutely delicious. Could I FREEZE this (in loaves)?
    Thanks!

    Reply
    • Olivia says

      February 23, 2019 at 12:47 PM

      Hi Eliana! So glad you like it! It should freeze just fine.

      Reply
  4. Kathy says

    November 30, 2018 at 4:58 PM

    4 stars
    I made this before but use the wrong chocolate for the top! Was disappointed! Gonna try it again!!

    Reply
    • Olivia says

      December 1, 2018 at 9:53 AM

      Hi Kathy! Let me know how your next attempt goes!

      Reply
      • Kathy says

        December 2, 2018 at 7:13 AM

        I forgot the chocolate chips is that ok??

        Reply
        • Olivia says

          December 5, 2018 at 4:33 PM

          Yes, that will be fine!

          Reply
  5. Michael says

    July 7, 2018 at 4:53 PM

    I’m not a big banana person. Is there anyway to leave the banana out and it just be triple chocolate bread and taste ok?

    Reply
    • Olivia says

      July 10, 2018 at 9:26 AM

      Hi Michael! No, that would be too drastic of a change for the recipe to work properly.

      Reply
  6. dolzen says

    September 15, 2017 at 2:12 AM

    can i use all purpose cream as substitute for whipping cream?

    Reply
    • Olivia says

      September 15, 2017 at 8:50 AM

      I’ve never used it, but you can give it a try! 🙂

      Reply
  7. SY says

    March 21, 2017 at 2:01 AM

    5 stars
    I made this today as well. I followed exactly to the recipe. It’s super yummy and moist! Thank you so much! I am so so so gonna try more and more of your recipes.

    Reply
    • Olivia says

      March 21, 2017 at 9:00 AM

      So glad you liked it! 😀

      Reply
  8. Juliana Tan says

    March 12, 2017 at 7:39 AM

    5 stars
    I made this today and my friend enjoyed it. It’s moist and yummy! Gave her some to take home for her daughter.

    Reply
    • Olivia says

      March 12, 2017 at 1:16 PM

      So glad you liked it Juliana! 🙂

      Reply
  9. Samantha says

    March 7, 2017 at 2:18 PM

    When do u add the expresso powder?

    Reply
    • Olivia says

      March 7, 2017 at 3:09 PM

      Hi Samantha! You add it in with the dry ingredients.

      Reply
  10. Farzi says

    December 3, 2016 at 6:54 AM

    5 stars
    Just made this~ it was a very easy recipe to follow ‘n it’s turned out so yummmy <3 tanxxx

    Reply
    • Olivia says

      December 3, 2016 at 10:55 AM

      Hi Farzi! I’m so glad you liked it 🙂

      Reply
  11. Shaylene says

    September 19, 2016 at 4:04 AM

    5 stars
    Hey Olivia! I tried my hand at this recipe and it turned out amazing! It was moist and YUM!

    Reply
    • Olivia says

      September 19, 2016 at 8:56 AM

      Hi Shaylene! I’m so glad you liked it! 🙂

      Reply
  12. Lale says

    July 26, 2016 at 6:45 AM

    Hi, your pictures look amazing 😀 I want to try your recipe today and was wondering if i can make it vegan by not using the egg. Do you think it will work? A lot of times people use banana instead of eggs, so maybe it will work without it…

    Cant wait to try it 😀

    Reply
    • Olivia says

      July 26, 2016 at 8:30 AM

      Hi Lale! I’ve never tried it without using an egg. There’s already a lot of banana in the recipe, so I’m not sure how that would work. Let me know how it turns out if you give it a try!

      Reply
  13. Chan says

    June 11, 2016 at 9:54 PM

    4 stars
    Hi! I have baked this recipe twice now, and it is absolutely delicious, however I found that when I try to take the bread out of the pan, it completely falls apart! I’m new to baking, but I followed your instructions exactly and I’m not sure what I’m doing wrong! If I stick a toothpick in the center, it comes out clean so I’m not sure what to do!

    Reply
    • Olivia says

      June 12, 2016 at 9:30 AM

      Hi Chan! I’m sorry to head about your troubles with this bread. It should be rather dense and not fall apart at all. Are you greasing and flouring the pan? And then waiting 10 mins after it comes out of the oven to remove it from the pan?

      Reply
      • Chan says

        June 12, 2016 at 10:38 AM

        Yes I am! I noticed the bread, if I put it in the refrigerator, becomes quite heavy and it’s very good, but unfortunately it falls apart 🙁

        Reply
        • Olivia says

          June 12, 2016 at 10:59 AM

          That is so strange!! Are you using fresh or frozen bananas?

          Reply
          • Chan says

            June 15, 2016 at 4:52 PM

            I use fresh overripe bananas. This time however, I’m going to try to make it with frozen bananas!

  14. Rukhsana says

    May 18, 2016 at 3:46 AM

    I loved this recipe,banana and chocolate are my fvrt

    Reply
    • Olivia says

      May 18, 2016 at 9:16 AM

      Thanks Rukhsana! 🙂

      Reply
  15. Tina says

    April 11, 2016 at 3:51 PM

    5 stars
    What I want to know is, how do you have ” leftover” ganache? Ha ha. I loved this recipe, thanks

    Reply
    • Olivia says

      April 11, 2016 at 3:56 PM

      Lol! Too true 🙂 Thanks Tina!

      Reply
  16. haniya says

    April 3, 2016 at 4:55 AM

    5 stars
    hi olivia.thanks for sharing. I tried this recipes and I like it so much…so, I used this recipes in my blog too.

    Reply
    • Olivia says

      April 3, 2016 at 10:37 AM

      Hi Haniya! I’m so glad you liked this recipe. Please link to my recipe in your post!

      Reply
  17. Katherine says

    February 18, 2016 at 8:50 PM

    5 stars
    This bread/cake was perfect! I did your variation of more flour, less cocoa powder for a sweeter loaf and it was perfect! I LOVE the balance of banana and chocolate. I made sure not to mash the bananas too much because I like chunks of banana in my bread. I also did the ganache, but used milk, butter and chocolate since I didn’t have heavy cream. SO good and the neighbors loved it too! I sent my friend the link, and her husband told her she needed to write it down, haha! Thanks for posting!!

    Reply
    • Olivia says

      February 18, 2016 at 9:25 PM

      Thank you so much Katherine! I’m so glad you liked it!! Good call on the chunks of banana, I like that too! 🙂

      Reply
  18. Stephanie says

    January 31, 2016 at 10:34 AM

    Hi Olivia, what temperature and how much time would you bake this bread in muffin tins?

    Thank you!

    Reply
    • Olivia says

      January 31, 2016 at 10:43 AM

      Hi Stephanie! I would bake them at the same temperature and maybe start checking them at 2omins!

      Reply
  19. Dannie says

    January 30, 2016 at 6:22 PM

    5 stars
    Made this today- it is wonderful! Kids and husband love it, too. Not too sweet, not at all dry, it’s the Mac daddy of banana breads. Husband says it is better than any loaf slice he has gotten anywhere, period. (And he loves anything Starbuck’s serves, especially the lemon loaf…) Hey, speaking of that, how about a super moist lemon loaf recipe? There’s room in my life for that as well…

    Reply
    • Olivia says

      January 31, 2016 at 10:40 AM

      Ahh thank you so much! A lemon loaf recipe is on my radar actually! Maybe in February 😀

      Reply
  20. K says

    January 30, 2016 at 12:45 AM

    5 stars
    Love Love Love!! I followed your instructions to reduce cocoa and increase flour. WOW! I don’t like things too sweet…so it was perfect. But hey it was done in half the time for me…a 9 inch loaf pan…just measured. Thankfully I kept an eye but not complaining :).
    PS: The first time ever that I am leaving a comment on any blog.

    Reply
    • Olivia says

      January 30, 2016 at 1:36 PM

      Hi K! Crazy that it was done in half the time for you…my banana bread always takes at least 50mins! I’m so glad you liked the recipe and really appreciate you commenting! 🙂

      Reply
  21. Janeen says

    January 12, 2016 at 2:36 PM

    5 stars
    Made this cake. What can I say – another cracker! My oversupply of frozen bananas is now diminished. Based on previous comments, I used “lady finger” bananas which are quite sweet and substituted some of the oil for apple sauce. The cake was light and delicious, will be making this one again.

    Reply
    • Olivia says

      January 12, 2016 at 3:23 PM

      Awesome! Good call on the applesauce, I’m going to try that in a few recipes soon :).

      Reply
  22. Manal says

    January 1, 2016 at 1:55 PM

    I am so trying this… I laughed so hard reading all about the bananas reaching an epic amount in the freezer and your take on their life span before hiding them in the freezer… It’s as it was me who wrote this…. Too funny and wonderful to see that am not alone…

    Reply
    • Olivia says

      January 1, 2016 at 4:45 PM

      It’s a never-ending stream of them going into my freezer it seems! I hope you love this recipe :).

      Reply
  23. Iris says

    October 26, 2015 at 3:35 AM

    4 stars
    Hi Olivia.

    Saw the picture of the cake and made it. Very easy recipe to follow. The cake was very nice but I found it a bit to oily. Is it possible to reduced the oil quantity? . Definitely will make it again.

    Reply
    • Olivia says

      October 26, 2015 at 9:35 AM

      Hi Iris! You can try reducing the oil for sure. Try 1/2 cup next time and see?
      Alternatively, you can use butter and cream it with the sugar before adding the rest of the wet and dry. Let me know how it turns out!

      Reply
  24. Joey says

    October 12, 2015 at 7:02 PM

    Do you have a recommendation for what kind of dark chocolate I should get? Are you talking about semi sweet chocolate chips, a dark chocolate candy bar like Hershey’s? Everyone I ask says any good melting chocolate that you would eat? But that doesn’t help since I don’t eat dark chocolate on it’s own. Please help!

    Reply
    • Olivia says

      October 12, 2015 at 7:13 PM

      Hi Joey! Great question. You can really use any chocolate for this, but it will taste better if you get a higher-end brand. I typically use Callebaut because it’s easily available to me, but a more common brand like Lindt would work well too. In a pinch, Hershey’s or semi-sweet chocolate chips would totally work, but the high quality stuff would taste better (my personal opinion) and give a smoother ganache overall. Hope this helps!

      Reply
  25. emme says

    October 1, 2015 at 5:43 AM

    Oh. My. Gosh. I can’t wait to try this it looks AHmazing! Thank you for sharing!

    Reply
    • Olivia says

      October 1, 2015 at 10:11 AM

      Thank you! I hope you like it :D.

      Reply
  26. Ss says

    September 26, 2015 at 1:02 PM

    2 stars
    I had the exact same problem. It was bitter and salty and just didn’t taste right. I used 100% cocoa powder, Dutch processed unsweetened. Could that be it? Bananas were ripe with black spots outside, but definitely not gooey. May be that’s why? Oh well, here’s to tweaking and giving another try!

    Reply
    • Olivia says

      September 26, 2015 at 2:19 PM

      I also use Dutch-processed unsweetened, so I’m not sure that’s the issue. Hmm.

      I just went and tried a piece because I still had some in my freezer (hah!). It’s not an overly sweet bread, but that’s the way I like it :). It has a pronounced banana and chocolate flavour.

      If you’d prefer it sweeter, you could try adding another 1/4 cup sugar and skipping the salt, or reducing the cocoa powder by 1/4 cup and subsequently increasing the flour by 1/4 cup.

      Please let me know how it turns out for you!

      Reply
      • Ss says

        September 26, 2015 at 5:00 PM

        Yep, figured the exact adjustments that you mentioned. It turned out much better! Also replaced dark choc chips with milk ones. Thanks for the advice! Do you freeze the cake?? Does it not harden to a brick? I was thinking how to store it so that it doesn’t dry out. Do you cover it with something?

        Reply
        • Olivia says

          September 26, 2015 at 7:18 PM

          Glad you liked it better!

          I do freeze stuff, all the time! Generally I slice everything up, place parchment between each piece, and store it in an airtight container. Once frozen I sometimes transfer to an freezer ziplock bag. Stuff won’t last forever for sure, but a few good weeks (sometimes months depending) :).

          If you plan to eat it within a few days, I would wrap it in plastic wrap and store it in the fridge. The fridge isn’t great for baked goods, as it will dry them out (unlike the freezer), but it won’t go bad as fast if you left it on the counter. It would survive fine on the counter for a couple days (wrapped), unless you’re in a really hot climate!

          Reply
        • Olivia says

          September 26, 2015 at 7:22 PM

          Oh and if you do freeze it, you can take it out slice by slice and thaw it on the counter (or nuke it in the microwave if desperate 🙂 ).

          Reply
  27. Karen says

    September 24, 2015 at 6:52 PM

    4 stars
    I made this bread yesterday since I’m always looking for something new to make using the overabundant amount of bananas I have at home.

    It looks really promising at first but when I baked the bread, I thought it was weird that the oven didn’t have the usual sweet aroma when baking until the last 10 minutes and I got worried. When I took it out of the oven and let it cool, I ate a slice and was a bit disappointed. It was bitter and I couldn’t really taste anything but cocoa powder and trace amounts of espresso powder. Since I didn’t use ganache, I was hoping it would be a bit more sweet as a standalone bread. For the record, I used all the ingredients that were optional besides the ganache.

    Today I ate another piece and it tasted better than the first time. It was very rich, moist and bitter like dark chocolate which I liked (I really love chocolate!) so it wasn’t a bad thing; I can appreciate the taste now! However, my family couldn’t appreciate the taste and so I now have to eat the whole rest of the loaf myself, but I’m not complaining! All in all it’s a good recipe, but maybe next time I will substitute the brown sugar for white sugar to make it sweeter to taste. Thank you for the recipe, it’s always good to try something new!

    Reply
    • Olivia says

      September 24, 2015 at 9:52 PM

      Hi Karen! Thanks for your feedback. I’m surprised that you didn’t find it sweet! To me, the banana bread isn’t sweet like a cake, but it’s definitely sweet, especially with the chocolate chips! I’m curious, what kind of cocoa powder did you use? I’m not sure what else could have caused the lack of sweetness other than bananas that weren’t quite at the over-ripe stage. Hmmm.

      At any rate, I’m glad you ended up liking the recipe after all! Too bad your family didn’t, but like you said, more for you! :).

      Reply
  28. Margaret says

    September 15, 2015 at 12:58 PM

    1 star
    The most decadent banana bread ever! Chocolatie but not over sweet! Rich and moist and good for you!

    Reply
    • Olivia says

      September 15, 2015 at 3:41 PM

      Thanks so much Margaret! I’m so happy that you liked it! 🙂

      Reply
  29. Ai Ping | Curious Nut says

    September 11, 2015 at 11:40 PM

    Gahhh… my kinda bread. Chocolate!!!

    Reply
    • Olivia says

      September 12, 2015 at 10:08 AM

      So yummy, right??

      Reply
  30. Mairead Rodgers says

    September 9, 2015 at 4:33 AM

    I’m with you on needing to freeze bananas all the time. I have a ton of them in the freezer. I make a banana bread that has mashed strawberries and chocolate chips in it, but this looks so decadent I might have to try it 🙂

    Reply
    • Olivia says

      September 9, 2015 at 11:20 AM

      Yum! Yours sounds delicious too 🙂

      Reply
  31. K says

    September 6, 2015 at 6:50 PM

    5 stars
    What is espresso powder and where in the supermarket would I find it??

    Reply
    • Olivia says

      September 6, 2015 at 7:13 PM

      It’s a type of instant coffee, you can find it in the coffee aisle or order it online! I use the Nescafe brand one :).

      Reply
  32. suki says

    September 3, 2015 at 12:12 PM

    Omg! That looks so good. I am trying to diet and this really calls me!!!

    Reply
    • Olivia says

      September 4, 2015 at 7:48 PM

      Haha! Thanks Suki! 🙂

      Reply
  33. Jason Sandeman says

    September 3, 2015 at 10:05 AM

    5 stars
    Too much chocolate? Never! I am going to convert this to a muffin recipe and do this for the kids at the daycare fund raiser. I also live adding espresso to chocolate. Thanks for the inspiration!

    Reply
    • Olivia says

      September 3, 2015 at 10:59 AM

      Thank you Jason! I hope you love it 🙂

      Reply
  34. Oana says

    September 1, 2015 at 9:55 AM

    5 stars
    I should visit your blog more often, that’s for sure. I totally missed your last two recipes – they are both stunning! But look at this easy bread – packed with chocolate and banana and it has such a great texture. Sometimes I see banana breads that are so dense, but yours looks great – totally gonna give this a try asap.

    Reply
    • Olivia says

      September 2, 2015 at 8:41 AM

      I know what you mean, depending on the recipe they can be dense and gummy, not good! I hope you try it and love it! <3

      Reply
  35. ChiChi says

    September 1, 2015 at 12:42 AM

    Overripe bananas are not for me , but I will always say yes to banana bread. And a BIG YES to your triple chocolate banana bread. I *heart* it

    Reply
    • Olivia says

      September 2, 2015 at 8:39 AM

      Thank you! 😀

      Reply
  36. Jessica @ Sweetest Menu says

    August 31, 2015 at 3:23 PM

    Did someone say triple chocolate?! Your photos are absolutely incredible Olivia! I love your blog!

    Reply
    • Olivia says

      August 31, 2015 at 6:06 PM

      Thank you so much Jessica!! 🙂

      Reply
  37. Julia (@Imagelicious) says

    August 31, 2015 at 11:01 AM

    This looks divine! Chocolatey, moist!!! Yum!

    Reply
    • Olivia says

      August 31, 2015 at 11:38 AM

      Thanks Julia! xo <3

      Reply
  38. Amallia @DesireToEat says

    August 31, 2015 at 6:43 AM

    wow amazing pictures. The chocolate banana bread look so tempting!

    Reply
    • Olivia says

      August 31, 2015 at 11:38 AM

      Thanks Amallia! 🙂

      Reply
  39. Kim @sweet_on_treats says

    August 31, 2015 at 5:37 AM

    Will you and this banana bread please marry me? ? And…ganache should never be optional, haha ?

    Reply
    • Olivia says

      August 31, 2015 at 11:38 AM

      Haha good point! I thought, you know, in case someone thought this was *too* much chocolate. As if that’s a thing…

      Reply
  40. Liz @ I Heart Vegetables says

    August 31, 2015 at 5:29 AM

    Oh my goodness, this looks heavenly!! I love chocolate + banana combinations! This looks perfect!

    Reply
    • Olivia says

      August 31, 2015 at 11:37 AM

      Thanks so much Liz!

      Reply
  41. Lisa @ Panning The Globe says

    August 31, 2015 at 4:41 AM

    Two of my favorites – bananas and chocolate! I love this – thanks for the great recipe.

    Reply
    • Olivia says

      August 31, 2015 at 11:37 AM

      Thanks Lisa! 🙂

      Reply
  42. June @ How to Philosophize with Cake says

    August 31, 2015 at 3:07 AM

    That is a good idea, to freeze overripe bananas! But this is an even better idea–so much chocolate! I’ll take a slice of this for breakfast 🙂 Love the ganache drizzle too.

    Reply
    • Olivia says

      August 31, 2015 at 11:37 AM

      Thanks June! Freezing bananas is the way to go! They get ultra gross and mushy after thawing, but they are easier to mash that way :).

      Reply
      • Josephinne B says

        January 15, 2016 at 4:35 PM

        4 stars
        I’ve not made this as yet, but very temping as I’ve had bananas in my freezer for a few months and forgotten about and they REALLY look gross, like mush in liquid. My question is – are they still OK to use?

        Reply
        • Olivia says

          January 15, 2016 at 4:57 PM

          Hi Josephinne! YES, they are perfectly fine 🙂 Banana’s get mega-gross in the freezer. I usually just cut off and end and squeeze the banana out. Pretty picture, right? ;). Just mash them all up and you’re good to go. I almost never use fresh over-ripe bananas because I have so much in my freezer!

          Reply
        • Olivia says

          January 15, 2016 at 4:57 PM

          Hi Josephine! YES, they are perfectly fine 🙂 Banana’s get mega-gross in the freezer. I usually just cut off and end and squeeze the banana out. Pretty picture, right? ;). Just mash them all up and you’re good to go. I almost never use fresh over-ripe bananas because I have so much in my freezer!

          Reply
  43. Kathleen @ Yummy Crumble says

    August 30, 2015 at 11:57 PM

    This banana bread looks insane! I love all the chocolate ganache. It looks so decadent.

    Reply
    • Olivia says

      August 31, 2015 at 11:36 AM

      Thanks Kathleen!! It’s one pretty intense bread ;).

      Reply
  44. Amanda | The Cinnamon Scrolls says

    August 30, 2015 at 4:19 PM

    I’m EXACTLY the same! I’m so picky about my banana’s ripeness. I can’t eat them if they start to smell too sweet, and don’t even talk to me if they have a single tiny brown spot, oh no. Can’t do it. My bananas always end up in baking too, haha. Looks like I’ve found my newest way to eat bananas, though. Looks divine!

    Reply
    • Olivia says

      August 30, 2015 at 4:47 PM

      Haha, yesss. Why am I not surprised you’d be the same way? 🙂

      Reply
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