A soft, moist and fudgy chocolate banana bread loaf that is loaded with chocolate chips and topped with chocolate ganache. Turn this recipe into chocolate banana bread muffins for a decadent treat!
Hey guys! I know it’s been a while since I last shared a recipe. Things have been crazy busy with me and I’ve not been able to take photos of my bakes. The sandy, dusty weather really isn’t helpful either, making photography quite difficult.
I actually have a ton of new recipes that I’m excited to share in the coming days so do stay tuned! If you don’t already then make sure to follow me on any of my social media pages, or share with me your email address (just enter it in the box on the right side of this page) to receive notifications whenever I post a recipe.
Kicking off my list of ‘To Die For Must Make Right Now’ recipes is this UNBELIEVABLE chocolate banana bread loaf. You guys, I’ve been trying to perfect a banana chocolate muffin and bread loaf for ages and this has become by far one of the best banana breads I’ve ever eaten!
I have a thing for banana baked goods. I make these muffins several times throughout the month and banana cake is one of my favourite cakes so I’m thrilled to be adding this version of banana bread to my repertoire. It took me several attempts to perfect this recipe because I had a specific taste and texture in mind and I wanted it to be just right.
Chocolate Banana Bread Loaf
- Flavour: this cake loaf tastes chocolate-y with a wonderfully deep banana flavour. The vanilla extract and soft brown sugar leave a beautiful caramel-vanilla undertone too.
- Texture: the crumb is thick, super soft and moist with just the right amount of bite. Banana breads are dense in nature but this one is more like a chocolate fudge cake meets fluffy banana muffin in texture.
This recipe is super easy and uses the muffin method. Basically you just dump everything into a bowl and bake. The ingredient list is also simple and minimal. Just the usual things you need to make muffins.
- Unsweetened cocoa powder: I love a 100% natural brand of cocoa powder. We use a good amount to ensure that deep chocolate-y flavour so good quality cocoa powder is a must.
- Soft brown sugar: As with most of my muffin recipes, I love adding soft brown sugar because it gives such a nice texture and flavour. You can use either light or dark brown sugar, just make sure that it’s the soft kind.
- Super ripe bananas: Always use very ripe and spotted brown bananas when you bake. They give the cake a natural sweetness and a more intensified flavour. The crumb also changes depending on how ripe your bananas are, making it softer and lighter.
- Sour cream: To boost the moisture in the bread loaf I recommend using sour cream. It makes the crumb so moist and melt-in-your-mouth delicious.
- If you are out of soft brown sugar, you can use all white. However, I highly recommend getting your hands on brown sugar. It really does make a world of a difference.
- Sour cream can be substituted with thick Greek yoghurt. The crumb might be slightly more dense which is totally fine as we’re making a banana bread here not a sponge cake 😊.
You can totally throw in some chocolate chips or nuts, this is optional, as well as topping the loaf with chocolate ganache. I was going for a triple threat situation here but the loaf (or muffins) is just as tasty without either addition.
To make muffins with this recipe, follow the ingredients and steps mentioned in the recipe card below. When it comes time to bake, make sure to bake them at a higher temperature first then lower it to get those beautiful big muffin tops 😉. (Complete directions mentioned in the notes).
If you make this or any of my other recipes please tag me @dutchbakerblog on Facebook, Instagram or Twitter 💜. I love to see what you’re making!
Enjoy my friends.
Chocolate Banana Bread Loaf
8 – 10servings
Makes 1 8×4 or 9×5 cake loaf or 12 muffins.
1 cup (125gms) all purpose flour
1/2 cup (48gms) unsweetened cocoa powder
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100gms) white sugar
1/4 cup (50gms) soft brown sugar*
1/2 cup (125mls) vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
2 overripe, spotted bananas mashed well (1 cup)
1/4 cup (60mls) sour cream**
1/2 – 3/4 cup (80 – 125gms) chocolate chips
- Chocolate Ganache (Optional)
100 gms semi sweet or dark chocolate
1/2 cup (125mls) whipping/heavy cream
- Preheat oven to 180C/350F. Line an 8×4 or 9×5 cake loaf pan with baking paper. Alternatively line a cupcake tray with cupcake cup liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In a separate mixing bowl, whisk the oil, soft brown sugar and white sugar together. Add in the egg and vanilla and whisk until well combined.
- Whisk in the mashed bananas to the oil and sugar mix then fold in the flour mix alternating with sour cream taking care not to over mix. Batter will be slightly thick and lumpy. Fold in the chocolate chips or any extra add ins.
- Spread the batter in the prepared baking pan and bake for approximately 50 minutes. Start checking at the 45 minutes mark by pushing a knife or toothpick through the middle. If it comes out clean or with a few moist crumbs attached then it is ready. Remove from the oven and cool 15 minutes. Once it’s cool enough to touch, place on a wire rack and pour the prepared ganache over the top. Store bread loaf in an airtight container to continue cooling.
- For the chocolate ganache
- Chop the chocolate and add to a bowl. Heat the cream until it’s warm and pour it over the chocolate. Let it sit for about 5 minutes.
- Whisk the chocolate/cream mixture until smooth and combined and the chocolate has melted completely. Allow it to thicken for 10 – 15 minutes before drizzling on top of the cake loaf.
- *You can use all white sugar if desired.
- **Sour cream may be substituted with Greek yoghurt.
- To make muffins, follow steps through step 4. Divide the batter between cupcake cups making sure to fill all the way to the top. Bake for 8 minutes at 200C then, keeping the muffins in the oven, lower the heat to 180C and bake until muffins are cooked through about 12 – 15 more minutes.
- I always allow cakes and muffins to cool for a few minutes only on a wire rack then continue to cool completely in an airtight container. Cake loaf can be stored at room temperature for up to 3 days or in the fridge for up to a week.
- To freeze, wrap the cake/muffins well in cling film then place in an airtight container and store in the freezer for up to 3 months.
Recipe by the dutch baker.