Chocolate banana bread
There’s not much that brings joy to our lives like a piece of homemade banana bread. It’s pretty perfect as it is. But here’s a double chocolate twist that gives it an interesting, new, more decadent dimension…
The chocolate in this comes from cocoa powder and a drizzle of dark chocolate over the top. Both add depth and richness, but the thing we like about this is that it’s not overly sweet – most of the sugar comes from the bananas (the riper they are, the better). Choose a quality cocoa that’s all-natural, with no added sugar.
This freezes well (if you can make it last), and can be made without nuts if you prefer.
You will need:
- 1/3 cup (40g) coconut oil, melted
- 2-4 tbsp honey*
- 2 eggs
- 1 cup of ripe bananas (3 medium bananas), mashed
- 1/4 cup (4 tbsp) milk of choice
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp natural vanilla seeds (optional)
- Pinch fine sea salt
- 1 1/4 cups (150g) wholegrain spelt flour
- 1/2 cup (45g) cocoa powder
- 1/2 cup (75g) roughly chopped walnuts or pecans (optional)
- 1/4 cup (35g) dark chocolate, melted (we used 85%) (optional)
Method:
- Line a loaf tray with baking paper, or grease well. Heat the oven to 165°C/325°F/gas 3.
- Whisk together the melted coconut oil and honey until well combined.
- Add the eggs and whisk for a few seconds, then whisk in the banana and milk, then the bicarbonate of soda, vanilla and salt until combined.
- Fold in the flour and cocoa powder with a large metal spoon until just combined. Finally stir in the nuts (if using).
- Spoon the mixture into the loaf tin and bake for 45-50 minutes until crusty on top and a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool.
- Once cool, drizzle the melted chocolate over the top of the cake. Allow to cool and set.
- Store in a sealed container in a cool, dark place for 2-3 days, or in the fridge for 5-7 days. This also freezes well, in slices, for up to 3 months.
NOTES
*If our bananas are super ripe and sweet, we find 2 tbsp of honey enough. But you might want to increase this if your bananas aren’t ripe, or you have a sweet tooth!
- Add raisins for extra chewiness and sweetness
- Swap the vanilla for ground cinnamon or add 1 tsp cinnamon in addition
- You can replace the coconut oil for a high quality vegetable oil, or quality, non-salted butter (we recommend one that’s grass-fed, like Kerrigold)
- Swap the honey for brown rice syrup or maple syrup
Recipe adapted from our Easy Banana Bread
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