Double Chocolate Banana Bread
The most decadent moist chocolate banana bread with a thick layer of dark chocolate ganache!
Ingredients
Banana Bread
- 1 ½ cups 215g all-purpose flour
- 2 tablespoon 12g cocoa powder (I prefer this one)
- 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
Ganache:
- 7 oz 200g dark chocolate (60% cocoa), finely chopped
- ⅔ cup 160ml 35% whipping cream
- 1 tablespoon 14g butter
- 1 tablespoon 15ml honey
- Pinch of salt
Instructions
- 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!
