How do I even start with this... This Double Chocolate Banana Bread is UNREAL! It is the banana bread to end ALL banana bread. This is the banana bread that will make you forget you're eating banana bread and make you think you're eating an indulgent dessert!
Chocolate and bananas are a match made in heaven, but here in this rich, moist loaf cake studded with dark chocolate chunks and topped with a thick luscious dark chocolate ganache... Well... it's pure perfection!
If you love chocolate and you love banana bread, then I promise this recipe will make you swoon!
It's EXTRA moist and topped with a silky Dark Chocolate Ganache! It's baked in a loaf pan, which makes it great for easy slicing and snacking, and it's a perfect recipe for when you have ripe bananas to use, but you want something a little more exciting than classic banana bread. This is one of those cake recipes that is appropriate for a casual brunch or to serve for dessert at a dinner party. The chocolate ganache is what makes it extra special!
It is so simple to make! It's just a matter of blending the wet ingredients, then blending the dry ingredients and then combining them until you get a nice batter. Do not over mix because a few small lumps are ok with these types of "quick bread" recipes. There is a lot of liquid, so over-mixing can lead to a gummy texture.
What you can expect from this lovely loaf is an even, tender, ultra moist crumb that's packed with chocolate flavour from both cocoa powder AND melted chocolate!
It is a chocolate-lover's dream.
INGREDIENTS FOR DOUBLE CHOCOLATE BANANA BREAD:
This recipe requires basic pantry ingredients so it is accessible and easy to make any day of the week! You'll need flour, cocoa powder, baking soda, baking powder, salt, oil, dark chocolate and of course ripe bananas. You will also need eggs and yogurt or sour cream -- whichever you have on hand.
STEP BY STEP INSTRUCTIONS FOR DOUBLE CHOCOLATE BANANA BREAD:
This recipe is EASY! You start with the mashed bananas in a bowl and then add all of the remaining ingredients. Do not mix vigorously once the dry ingredients are added. In fact, if a few small lumps remain, that will be OK because they will blend themselves out as you pour the batter into the pan.
- STEP 1). Blend dry ingredients. Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Sift it if your cocoa powder is very lumpy.
- STEP 2). Blend wet ingredients. Place mashed bananas in a large mixing bowl (or you can mash the bananas right in the bowl with a fork – you will need 240g of banana flesh which is about 2 medium bananas). Stir in brown sugar. Add yogurt and whisk until combined. Whisk in eggs one at a time until smooth. Mix in oil.
- STEP 3). Mix in warm melted chocolate. Add dry ingredients and chocolate chips all at once and fold together gently with a spatula until just combined. Do not over-mix. A few small lumps are just fine.
- STEP 4). Bake for 45-50 minutes until dark brown on the surface and firm to the touch. A skewer inserted into the center should come out clean. Transfer pan to a wire rack and let cool for 15 minutes, then turn the loaf out of the pan to cool completely on the rack.
HOW TO MAKE THE GANACHE FROSTING:
This ganache is enhanced with a tiny bit of butter and honey to make it extra silky and shiny!
- STEP 1). First you heat the cream with butter and honey in a saucepan until it comes to a simmer.
- STEP 2). Place the chopped chocolate in a bowl and pour the barely simmered cream over the chocolate.
- STEP 3). Let the mixture stand for 2 minutes without stirring to let the cream evenly and slowly melt the chocolate.
- STEP 4). Stir from the center until the mixture is smooth, thick and glossy. The cream and chocolate will form a smooth emulsion.
- STEP 5). Let the ganache cool at room temperature until it reaches a spreading consistency. If your climate is hot, then place the bowl in the fridge for about 15 minutes.
- STEP 6). Spread that ganache on thick and enjoy!
EXPERT BAKING TIPS:
- Use very ripe bananas. Bananas are ready for cake/bread-making when they are well spotted.
- Avoid using frozen bananas if possible. I do not recommend using frozen bananas as they have a different flavour and release a lot of moisture which can sometimes make the cake a bit stodgy. Freezing bananas also breaks down their cell structure so that the crumb of the finished cake is not as fine and uniform... instead it will be a little more dense. Having said this, the recipe will still work with frozen bananas, it just doesn't produce the best results.
- Use dark chocolate with at least 55% cocoa solids. I do not recommend milk chocolate since it has twice as much sugar as dark chocolate and will affect the taste and texture of the loaf. Also, the ganache will not work with milk chocolate.
If you love bananas, then check out Christina's other Banana Bread & Muffin recipes:
Double Chocolate Banana Bread
- 1 ½ cups 215g all-purpose flour
- 2 tablespoon 12g cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 237ml mashed ripe banana (from about 2 medium bananas)
- ¾ cup 165g packed light brown sugar
- ½ cup 120ml plain low fat yogurt
- 2 large eggs at room temperature
- ¼ cup 60ml sunflower oil
- 3 ½ oz 100g dark chocolate, melted
- ½ cup 85g dark chocolate chips
- 7 oz 200g dark chocolate (60% cocoa), finely chopped
- ⅔ cup 160ml 35% whipping cream
- 1 tablespoon butter
- 1 tablespoon honey
- Pinch of salt
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving about 1-inch overhang along the sides.
- Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Sift it if your cocoa powder is very lumpy.
- Place mashed bananas in a large mixing bowl (or you can mash the bananas right in the bowl with a fork – you will need 240g of banana flesh which is about 2 medium bananas). Stir in brown sugar. Add yogurt and whisk until combined. Whisk in eggs one at a time until smooth. Mix in oil. Mix in warm melted chocolate. Add dry ingredients and chocolate chips all at once and fold together gently with a spatula until just combined. Do not over-mix. A few small lumps are just fine.
- Bake for 45-50 minutes until dark brown on the surface and firm to the touch. A skewer inserted into the center should come out clean. Transfer pan to a wire rack and let cool for 15 minutes, then turn the loaf out of the pan to cool completely on the rack.
- For the ganache topping, place chopped dark chocolate in a heatproof bowl. Combine cream, butter, honey and salt in a saucepan over medium-low heat until it just starts to simmer. Remove from heat and pour it over the chopped chocolate. Let stand for 2 minutes, then stir from the center until smooth and silky.
- Let the ganache stand for about 40 minutes until thick and spreadable, or refrigerate for about 20 minutes. Spread over cooled banana bread and enjoy!