This chocolate banana loaf has the best of both worlds – imagine a super moist banana bread meets a melt in your mouth chocolate cake. It is so fabulous and so simple to make I guarantee you will make it time and time again!
I am obsessed with this chocolate banana loaf. Every time I make it I convince myself I am making it for the kids but if I am really being honest, I am actually making it for myself. I could eat this any time of the day…and do. I figure it does have banana in it so I would argue it is perfectly acceptable to eat for breakfast (just donβt tell my kids I said that!). Oh and it also tastes amazing warmed slightly and served with ice cream…just saying.
I would describe this as a chocolate loaf made with bananas rather than a banana bread with chocolate, if that makes sense. Made with cocoa powder, brown sugar and purΓ©ed ripe banana, it really is a chocolate and banana lover’s dream.
Why you will LOVE this Chocolate Banana Loaf
- Chocolate and bananas are a winning combination: The natural sweetness of the bananas perfectly balances out the richness of the cocoa powder and both ingredients are able to shine.
- It has a beautiful texture: The texture of this loaf definitely sits more in cake territory rather than bread territory. By that I mean is eats more like a cake and has a beautifully soft and tender crumb. This recipe uses oil rather than butter and that guarantees a moist loaf that stays moist. Another hero ingredient that ensures a moist loaf is the addition of sour cream which I love to use in baking.
- It is easy to make: This loaf may taste like a cake, but its like a quick bread to make! You simply mix the wet and dry ingredients together in a bowl – thats it!
What you will need
Equipment
- You can make this loaf by hand. I do however like to puree the bananas using an stick/immersion blender first but this is an optional step (see below).
- You will need a 20cm x 10cm loaf tin.
Ingredients
- Ripe bananas:
- I can’t stress the ‘ripe’ part enough. As a banana ripens, its flavour and sweetness intensifies which makes them perfect for baking. You will need 2 large ripe bananas for this recipe.
- As I mentioned above, I like to puree the bananas with a stick blender before using them. By pureeing them, you can fully incorporate the bananas into the chocolate batter and you don’t get bits of un-mashed banana speckled throughout the loaf. Now this is purely an aesthetic thing and has no effect on the flavour of the loaf which means you can absolutely mash the bananas by hand if you prefer.
- Dry ingredients:
- The dry ingredients comprise of plain (all-purpose) flour, baking powder, baking (bicarbonate of) soda, salt and cocoa powder. I like to use dutch-processed cocoa powder (i.e. alkalised cocoa powder) as it generally has a smoother flavour than its non-alkalised counterpart.
- Wet ingredients:
- The wet ingredients comprise of pureed bananas, rice bran oil (or any other flavourless oil), eggs, vanilla extract and sour cream. The eggs and sour cream should be at room temperature before you begin.
- Extra ingredients: I was going to write ‘optional ingredients’ but then thought better of it as I rarely make this loaf without the addition of chocolate chips. The recipe specifies milk chocolate chips as I like the contrast with the dark cocoa powder but by all means use any chocolate chips you like. If you find yourself without any chocolate chips, then simply omit them – the loaf will still satisfy any chocolate cravings.
How to make my Chocolate Banana Loaf
- Combine the dry ingredients in a bowl.
- In a separate bowl, combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix.
- Fold in the chocolate chips.
- Bake!
If you love this recipe, try this…
PrintChocolate Banana Loaf
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour, 15 minutes (plus cooling time)
- Yield: 12 1x
- Category: Quick bread and loaves
Description
This chocolate banana loaf has the best of both worlds – imagine a super moist banana bread meets a melt in your mouth chocolate cake. It is so fabulous and so simple to make I guarantee you will make it time and time again!
Ingredients
- 1 & 1/2 cups (225g) plain (all-purpose) flour
- 1/2 cup (60g) dutch-processed cocoa powder, sifted
- 1 cup (200g) light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking (bicarbonate of) soda
- 1/2 teaspoon salt
- 2 large ripe bananas, pureed or mashed (seeΒ note 1)
- 2 eggs, at room temperature
- 1/2 cup rice bran oil (or other flavourless oil)
- 1/2 cup sour cream, at room temperature (see note 2)
- 1 teaspoon vanilla extract
- 1/2 cup (100g) milk chocolate chips
Instructions
- Preheat the over to 180C conventional or 160C fan-forced. Grease and line a 20cm x 10cm loaf tin with baking (greaseproof) paper allowing it to overhang slightly.
- In a large mixing bowl, whisk together the flour, sifted cocoa powder, sugar, baking powder, baking soda and salt making sure to break up any clumps of flour or sugar.
- In a separate bowl or large measuring jug, whisk together the pureed bananas, eggs, oil, sour cream and vanilla extract.
- Add the banana mixture to the flour mixture and using a spatula or wooden spoon, mix together until just combined and the batter is dark chocolate colour. Be careful not to over-mix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf tin and bake for 50 to 55 minutes or until a skewer comes out clean when tested.
- Allow to cool in the tin on a wire rack for 20 minutes. After that, gently lift the loaf out of the tin using the overhanging baking paper. Carefully remove the baking paper and allow the loaf to cool completely on a wire rack.
- Slice and enjoy!
Notes
- Bananas: I like to use a stick blender to puree the bananas before using as it makes it very easy to incorporate into the batter. You could use a mini food processor as well. Alternatively, you can mash the bananas by hand using a fork – you may however see chunks of banana speckled throughout the loaf once baked. Don’t worry, this won’t have any effect on the flavour of the loaf!
- Sour cream: You can substitute plain yoghurt or buttermilk.
- Storage: Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freezing: You can also freeze the loaf for 2 to 3 months wrapped in two layers of clingfilm and then in foil. I recommend pre-slicing the loaf and placing sheets of baking paper in between each slice before freezing – this makes it easy to defrost individual portions.
Keywords: Chocolate Loaf, Banana
Phyllis Leung says
I love banana and love this recipe ! Easy & Yummy
★★★★★
Victoria says
Thank you! So glad you love it!
Betty Lee says
I just made this cake within 20 minutes of preparation time . The combination of banana n chocolate is just superb !
The cake is so moist and aromatic too !
Great recipe ππΌπ©π»βπ³π
★★★★★