About Banana Chocolate Bread
This chocolate loaf cake has two star ingredients, Banana which gives it softness & moisture and Chocolate which gives it a rich texture. It’s decadent and probably the best banana bread you will ever have. This recipe has a balanced sweetness and no frosting (you can add if you like) and thus you can have it for breakfast or as a tea time cake.
Slice the bread evenly & serve warm or cold as per your taste with some chocolate sauce drizzled on top or by itself. You can also add semi-sweet chocolate chips to this recipe if you like, I have not added the same because I was going for lesser sweetness.
Banana Chocolate bread | Moist Banana Chocolate Loaf| Christmas Recipes 2024
Description
This rich and decadent chocolate banana bread has the best texture, sweetness and melt-in-the-mouth feeling.
You can also add semi-sweet chocolate chips to this recipe if you like (150g approx) , I have not added the same because I was going for lesser sweetness.
This chocolate bread recipe is thus very versatile and much of tweaking/variations can be done here.
This recipe gives 8-10 slices and best is to use a scale for measuring the ingredients, although I have shared Cup measurements (US cup) for people who don't have a scale, but sometimes cup measurements differ depending on the cup size used by the person making it.
Ingredients
Ingredients
Instructions
Instructions
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Preheat the oven on convection mode at 170 deg, if using an oven with a fan, select 160 deg with fan on.
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Now line an 8-inch loaf tin, if using a non stick no need for parchment paper although using it helps in taking the bread out once baked.
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Puree the ripe bananas in a mixer by pulsing.
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In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt and cocoa powder.
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Using a whisk or fork, mix until well combined. Set aside
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In a separate large bowl whisk butter, sugar and oil, using a hand or stand mixer on a medium-high speed.
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Whisk for atleast 2 minutes or till the batter is fluffy & light
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Now add the egg & whisk till combined & fluffy
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Add the banana puree & vanilla extract and whisk a little to combine.
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Now with the help of a spatula, fold in the pre-sifted flour mix to the batter gently, careful not to over mix.
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If you wish to add chocolate chips, you can add at this stage or skip altogether (I have not used chocolate chips or chunks)
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Pour the batter evenly into the prepared cake tin, Tap the cake tin lightly on the counter to remove any large air bubbles.
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Now bake in the preheated oven for 60- 65 minutes, or until a skewer or knife comes out mostly clean, as long as there isn't any wet uncooked batter it's done.
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Let the bread cool down in the cake tin for about 20 minutes before transferring to a wire rack or serving plate otherwise it will break.
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Slice the bread evenly & serve warm or cold as per your taste with some chocolate sauce drizzled on top or by itself.
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Note
- To avoid the cake from getting dense & tough, pls ensure you are using over ripe bananas only, and just the right amount of them, more bananas will make the cake heavy.
- Using the correct quantity of flour is important to have a soft cake, else it will also result in dense cakes.
- Pls avoid using expired corn starch, baking soda or powder as they have lost the effective properties now to give you a softer cake.
- This banana chocolate bread stays fresh at room temperature for 2 days, post which keep it in an air tight container in fridge and it will last 5 days at most.
- You can freeze this bread too, once the bread has cooled down, wrap in plastic wrap & foil so that no moisture or air can get in and freeze for up to 3 month , before serving thaw & warm a bit.
