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.
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
- 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
- 120g milk chocolate
- 120g cream
- Heat the cream and pour it over the chocolate.
- Set aside to cool before pouring over the loaf.
Recipe by adventureswithsugar.com