Fudgy chocolate banana bread. Who can argue with that? The crumb is light and tender but very chocolatey with an irresistible chocolate ganache. Most of the ingredients come with benefits, which means you can have your cake and eat it too.
If you’re intimidated by baking, a loaf is a forgiving place to start. Here, the recipe is a straight-forward mix-in-a-bowl story. There’s no creaming and frosting involved, just easy and doable baking. If banana bread is a family favourite, I hope you’ve tried my Brown Butter Banana Bread. It’s the recipe I make most often.
By all accounts, a good banana bread can last up to 5 days. Unfortunately, that’s never been the case in our house. The only reason there’s even a crumb left here for testing, is because I’m getting really good at hiding cake. This fudgy chocolate banana bread is now 3 days old and I have to say, it tastes fudgier, almost caramel-ish, if possible? To finish, I drizzle the loaf with a smooth coconut cream ganache. From the drips, I’m sure you can tell there’s more than necessary, but it is rather glorious, so I’d do it anyway.
Fudgy chocolate banana bread
- 80g (1/3 cup) wholemeal spelt flour or regular wholemeal flour
- 50g (1/2 cup) all-purpose cake flour
- a pinch of salt
- 25g (3 heaped tablespoons) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 90g soft brown sugar
- 3 tablespoons honey
- 60g medjool dates, pitted and roughly chopped
- 2 eggs
- 110ml coconut oil
- 2 large, very ripe bananas
- 1 teaspoon vanilla extract
- 100g Lindt 70% dark chocolate
- 1/3 cup coconut cream
- Preheat the oven to 180º C. Grease and line a 20cm loaf tin with baking paper. Sift the flours, salt, cocoa and raising agents into a large mixing bowl. Place the brown sugar, honey, dates, eggs, coconut oil, bananas and vanilla in a blender or liquidizer. Blitz until smooth and well combined with the consistency of a thick milk shake. Pour the wet ingredients into the sifted flour and fold through until incorporated. Pour the batter into the loaf tin and bake for around 35-40 minutes until cooked through.
- Rest in the tin for 10 minutes before turning out to cool completely.
- For the ganache, place the chocolate and coconut milk in a small heat resistant bowl and microwave for 40 seconds. Whisk until smooth and glossy. Be careful not to overheat. The residual heat of the bowl will be enough to melt the chocolate. Set the ganache aside to cool and thicken. Pour the ganache over the banana loaf and allow to set until until firm.
For more ideas of what to do with a couple of sad looking bananas: