Fudgy Chocolate Banana Bread
Fudgy chocolate banana bread. Who can argue with that? The crumb is light and tender but very chocolatey. It is sheathed with an irresistible chocolate gloss. Surprisingly, 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.
A good banana bread can last up to 5 days. Theoretically speaking, of course. 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
Makes 1 loaf
75 g (1/2 cup) cake wheat flour
1.25 ml (1/4 teaspoon) fine salt
25 g (3 tablespoons) cocoa powder
5 ml (1 teaspoon )baking powder
2.5 ml (1/2 teaspoon) bicarbonate of soda
90 g soft brown sugar
45 ml (3 tablespoons) honey
60 g Medjool dates, pitted and roughly chopped
2 eggs
110 ml coconut oil
3 smallish bananas, over-ripe
5 ml (1 teaspoon) vanilla extract
Chocolate ganache
100 g Lindt 70% dark chocolate
1/3 (80 ml ) cup coconut cream
For more ideas of what to do with a couple of sad looking bananas:
Sugar-crusted Brown Butter Banana Bread
22 Comments. Leave new
Di, this looks amazing- am already a big banana bread fan am keen to give this version a try. Will report back…..
I’m sure rugby and banana loaf will work on Saturday!
Biltong for the boys and banana bread for the gals!
Hi Caroline. I can’t decide between the brown butter banana loaf or the chocolate. I think I’m just going to make both again! Happy weekend.
Now that looks like my kind of banana bread! Very fudgy indeed 🙂 Love the chocolate ganache, looks divine!
Made banana bread with this wonderful ganache. The ganache didn’t taste coconutty at all, just. Gorgoeous oozy deliciousness that was lapped up by boys and girls alike!
Made banana bread with this wonderful ganache. The ganache didn’t taste coconutty at all, just. Gorgoeous oozy deliciousness that was lapped up by boys and girls alike!
Hello there! Is it possible to replace wholemeat flour by regular flour? If so, would it be same amount ( 80gr)?
Thank you Di
Hi Nadia. You can definitely replace it with regular flour. The texture of the bread will be softer and more tender, but equally delicious. Happy baking.
This ganache! Like eating a banana bread truffle. Somehow one loaf isn’t quite enough anymore?
Never realised banana bread could be so decadent, with a couple of healthy swaps included. Thanks June!
1000 merci for your answer 🙂
Nutritional facts on your recipes would be great!
Hi Stacey. Thanks for stopping by. I’ll definitely look into this option.
Hi Di, what wholewheat flour do you use? Thanks
Hi Di, me again, sorry. Where
Does one find medjool dates?
Thanks
Hello Thandi. I usually buy the Medjool dates from Woolworths. Pick n Pay also stocks them as does any good fresh produce market.
Finely ground wholewheat/wholemeal flour is best.
Hi Di
Is the odourless coconut oil fine for this cake?
Thanks
That’ll work perfectly well Thandi.
Was a nice change from the traditional banana bread but I love the original classic recipe more. However many of my family members loved this recipe
So many ways to Banana Bread, but in the end, we always go back to the classics, don’t we. This one is almost chocolate cake.