Banana Chocolate bread | Moist Banana Chocolate Loaf| Christmas Recipes 2024
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.
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.
- 335 grams or 3 Large over ripe bananas
- 155 grams All purpose flour (Maida)
- 3/4 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 2 tablespoons Corn starch
- 1/2 teaspoon Salt
- 1/3 (35g) cup Unsweetened Cocoa powder (Dutch is better)
- 1/4 (56g) cup Unsalted butter at Room temperature (If you are using salted butter, you can skip adding additional salt)
- 3/4(150g) cups Granulated sugar
- 1/4 (50g) cup Unflavoured oil, I have used Olive oil
- 1 Large egg at room temperature
- 1.5 teaspoon Vanilla extract/ essence
Preheat the oven on convection mode at 170 deg, if using an oven with a fan, select 160 deg with fan on.
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.
Puree the ripe bananas in a mixer by pulsing.
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt and cocoa powder.
Using a whisk or fork, mix until well combined. Set aside
In a separate large bowl whisk butter, sugar and oil, using a hand or stand mixer on a medium-high speed.
Whisk for atleast 2 minutes or till the batter is fluffy & light
Now add the egg & whisk till combined & fluffy
Add the banana puree & vanilla extract and whisk a little to combine.
Now with the help of a spatula, fold in the pre-sifted flour mix to the batter gently, careful not to over mix.
If you wish to add chocolate chips, you can add at this stage or skip altogether (I have not used chocolate chips or chunks)
Pour the batter evenly into the prepared cake tin, Tap the cake tin lightly on the counter to remove any large air bubbles.
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.
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.
Slice the bread evenly & serve warm or cold as per your taste with some chocolate sauce drizzled on top or by itself.
- 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.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.
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