Chocolate Banana Bread

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Perfect for breakfast, as a snack, or even as a dessert with a dollop of whipped cream on top.

I’m always on the lookout for delicious and easy-to-make recipes. Recently, I stumbled upon a chocolate banana bread recipe that I couldn’t wait to try out. It did not disappoint!

The recipe calls for a combination of rye and cake flour, which gives the bread a unique texture and flavour. The addition of dark chocolate and cocoa powder adds a rich, chocolatey flavour that pairs perfectly with the sweetness of the bananas.

The buttermilk and bicarb help to create a light and fluffy texture, while the muscovado sugar adds a lovely caramel note. The use of strongly brewed coffee is also a nice touch, as it adds a subtle depth of flavour that enhances the chocolate.

To take this already delicious bread to the next level, I decided to make a simple ganache using milk chocolate and cream. The ganache adds a decadent layer of sweetness and richness to each slice.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE CHOCOLATE BANANA BREAD

180 ml oil
2 large eggs
2 tbsp strong brewed coffee
200g light muscovado sugar
120 ml buttermilk
1 tsp bicarb
1/2 tsp baking powder
200g bananas (around 2 large)
100g dark chocolate
30g cocoa powder
80g rye flour
80g cake flour

METHOD

Melt the dark chocolate. Add the oil, buttermilk, coffee, and eggs and whisk to combine.
Mash the bananas and add to the mixture.
Sift all the dry ingredients into a bowl. Gradually add the wet ingredients and mix until a smooth batter forms.
Bake in a 160° C pre-heated oven for 45 – 55 minutes.

FOR THE GANACHE