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.


  • 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


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


  • 120g milk chocolate
  • 120g cream


  1. Heat the cream and pour it over the chocolate.
  2. Set aside to cool before pouring over the loaf.

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