Confession: I buy bananas every time I go to the grocery store.  Because they’re delicious and I like to eat them?  Sure.  But more importantly, so that I always have a few ripe bananas on hand to make some banana bread.

Banana bread is pretty universally liked.  I’ve yet to give a foil-wrapped loaf to someone and have them not be completely stoked about the deliciousness that’s inside.

When I was in college I would regularly “banana bread bomb” my friends and landlords, leaving mini loaves on their doormats, getting an exclamation point heavy text a few hours later, “I just got home from the worst day and OH MAN THIS IS DELICIOUS!!!!!!!!”

If only I’d found this recipe earlier!  I’ll share my classic banana bread recipe with you ASAP, but to wrap up my self-proclaimed “chocolate week,” I needed to share this recipe with you.  It came from one of my new favorite baking blogs, Buns In My Oven, authored by an adorable woman named Karly, who I seriously want to hug.  Her blog is chock-full of  beautiful, mouth-watering photos of incredible baked goods.  I’m so glad that I found it, because it’s been such a source of inspiration.

So, I recently saw this recipe posted and scrolled through it, checking off ingredients in my mental inventory.  There were only a few items I didn’t have, and so I improvised a little.  But this bread came out perfectly.  I’m definitely going to make it again and “banana bread bomb” some friends with this new spin on a classic (you’re welcome in advance, friends).

Triple Chocolate Banana Bread

Recipe adapted from Buns In My Oven

Makes four mini loaves or one 9″ loaf.

You will need:

1 and 2/3 c. all-purpose flour
1/4 c. cocoa powder
1 t. baking soda
1/4 t. cinnamon
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. oil
2 T. chocolate spread (I used Nutella)
3 bananas, very ripe, mashed
2 T. sour cream
1 t. vanilla
2/3 c. walnuts, toasted and chopped (to toast, place walnuts on a baking sheet, lined with parchment paper or foil and bake at 350 for about 8 minutes — they’re done when you start to smell them)
1/2 c. milk chocolate chips

1. Preheat oven to 350 degrees.  Spray a loaf pan(s) with cooking spray.

2. Stir together flour, cocoa powder, baking soda, cinnamon, and salt in a large bowl.  Set aside.

3. In the bowl of your stand mixer, beat together the sugar and eggs until light and fluffy.  Drizzle in the oil, then add the chocolate spread.  Beat in the mashed bananas, sour cream, and vanilla.

4.  Fold in the dry ingredients, then the nuts and chocolate chips.

5. Pour into loaf pan and bake 45 minutes to an hour (if you’re using mini loaf pans, check on these at 30 minutes — mine took about 40 minutes).