Do you like the moist, dense texture and fruit flavor of banana bread? Do you like the rich and delicious taste of chocolate? Well then, hold on to your seat because I’ve got a recipe I think you’re gonna like! Chocolate Banana bread, are you ready? Let’s get started!
Rich, chocolate banana bread baked with chocolate chips and topped in smooth and creamy chocolate ganache! This banana and chocolate combo is a true taste sensation of drool-worthy proportions! So come along with me, as I walk you through how I made this indulgent dessert.
Very Simple To Make
To make this dessert is quite simple, all you’ll need to do is combine all the dry ingredients and liquid ingredients separately, then combine the two and stir in the chocolate chips. Bake, frost, and enjoy. From start to finish this recipe takes an hour and 15 minutes.
What Makes Chocolate Banana Bread Special?
This banana bread is a triple chocolate experience! The banana bread batter was made with rich cocoa powder, combined with delicious chocolate chips and baked, then drizzled in smooth chocolate ganache! This delicious banana bread is a chocolaty gold mine!
How Should You Serve Chocolate Banana Bread?
This sweet treat tastes best at room temperature, you can eat this whenever you want be it in the morning with a cup of Joe, or some tea, as a snack between meals, or dessert after dinner. It also goes great with chopped nuts and white chocolate.
Our banana bread recipe yields 9 servings, this amount is good if you’re having a couple of friends over for some tea, serving it to the kids after school as a snack, or if you’re just having it for dessert with the family. Wherever you bring this treat, one thing’s for certain, everyone will want to know your secret!
Mixing bowls– Use at least 3 mixing bowls to separate the ingredients and a heatproof bowl to melt the chocolate.
Electric Mixer– Use a stand mixer or hand mixer for this recipe.
Loaf Pan– Use a loaf pan to bake the banana bread.
Wooden Spoon– use a regular wooden spoon to stir in the chocolate chips.
Main Ingredients Of This Dish
Hersey’s– I used this brand for both the chocolate chips and cocoa powder
King Arthur– For this recipe, I switched things up and used this brand of AP flour.
Trader Joe’s– This butter gave the banana bread a nice moist texture.
Vegetable Oil– Ran out of butter? Don’t sweat it, just use oil as a sub! Use 1/2 cup of oil to replace the butter in this recipe.
Buttermilk – Allergic to eggs? No problem, just use 1/4 cup of butter milk to replace each egg in the recipe.
All The Ingredients
- Flour– Combined with all other dry ingredients.
- Cocoa Powder– Mix with the flour for color and flavor.
- Baking soda– Contributes to the increased volume of the banana bread post-baking.
- Baking Powder– Stirred into the flour mixture.
- Butter– Creamed with both of the sugars.
- Salt– Gives flavor of the banana bread.
- Brown Sugar– Gives a moist texture to the cake.
- Granulated Sugar– Combine with the brown sugar and the beaten with the butter
- Eggs– Combined with mashed bananas and added to the butter mixture.
- Banana-Peeled, mashed, and mixed with the eggs.
- Chocolate Chips– Mixed into the banana bread batter.
- Vanilla– Gives the banana bread extra flavor.
- Chocolate Chunks– Melted and combined with the heavy cream.
- Heavy Cream– Combined with the chocolate chunks to make the topping.
How Did We Make It?
- Preheat the oven to 350 degrees at least 15 minutes before baking.
- Combine all the dry ingredients in one bowl and set aside.
- In a smaller bowl, combine the mashed bananas and eggs.
- Cream the butter, brown sugar, and white sugar until smooth then stir in the banana and egg mixture.
- Combine the wet and dry ingredients, fold in the chocolate chips, and bake for about 45-60 minutes until a skewer to the center come out clean.
- While the banana bread is baking, make the chocolate ganache. Melt the heavy cream and chocolate over medium heat using the double boiler method. Stir constantly until smooth.
- Once both the banana bread and topping are cool, remove from the pan and drizzle with the chocolate topping.
- Slice and serve.
Adding The Chocolate Chips
Once the batter has been mixed, I gently folded in the chocolate chips until it was evenly distributed. Why didn’t I do it sooner? Adding the chips any sooner wouldn’t have been a good idea as they could have melted during the mixing process.
Creaming The Butter And Sugar
After prepping the dry ingredients and the banana mixture, next was the creaming the butter and sugars. For this step, I used an electric mixer to beat them until soft, light, and smooth.
If you don’t have access to an electric mixer, but you still want to make this tasty dessert, you can just cream the ingredients manually. Place the ingredients in a bowl and use a wooden spoon to mashed and stir until you’ve reached the required consistency.
Storing Chocolate Banana Bread
Covered and at room temperature, this chocolate banana bread can last for up to 3 days. For a longer-term storage solution, cover the bread and refrigerate. This will keep for up to 7 days. In the freezer, however, this can last even longer, simple place the banana bread in the fridge until the ganache firms up, then wrap in cling and freeze for up to a month.
This banana bread is moist, tender, and absolutely delicious! Savor the yummy taste and texture of this toothsome treat, but don’t keep it all to yourself, share some with your family and friends. Go ahead and demonstrate your baking prowess, I’m sure they’ll be impressed!
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup chocolate chips
- 1/2 tsp salt
- 4 small bananas (mashed)
- 1/2 vanilla extract
- 6 tbs chocolate chips
- 1 cup chococlate chunksor buttons
- 1/2 cup heavy cream
- Prepare a loaf pan by greasing or ling with parchment.
- Preheat the oven to 350°F or 180°C.
- Combine the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl.
- In a small bowl, mashed the bananas and combine them with the eggs.
- Cream the butter and sugar until light and fluffy, then stir in the egg mixture, add the flour mixture, and fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 45-60 minutes.
- To make the topping: Place chocolate and heavy cream in a bowl and melt over medium heat over a double boiler while stirring until smooth.
- Once the banana cools, drizzle the chocolate on top of it (topping must also be cooled).
- Slice and serve.