Chocolate Banana Bread

Eve 12/07/14

Deep, dark and very chocolaty, this banana bread has it all! Ripe bananas and dark cocoa powder make this bread so delicious. 

So chocolaty, everyone has gotta have a bit of chocolate in their life, right? Full on banana flavour and full on cocoa flavour gives this bread such an intense taste. You will love it at first bite! 

You guys know I love bread. May it be yeasted bread or a sweet loaf, I have a little soft spot in my heart for it. Sweet breads are so easy to make and take only a matter of minutes to put together. They are just a muffin, bread style.

My blog should seriously be called " Baking the Bread". 
That would be awesome!

This bread is moist and completely irresistible. What makes it so moist are the key ingredients; oil, soft dark brown sugar and the banana. These ingredients are the base of this bread and they are what give the bread the wonderful moistness and "fudge-factor". That's right, this bread is fudgy!

Could this get any better?!

Did you know that cocoa powder has many health benefits? What a great excuse to make more chocolate cake! Unsweetened cocoa powder is made by grinding the cocoa beans from cocoa pods. Before grinding, they are first fermented, dried and roasted. This creates the "chocolate" flavour we all know and love. When ground, the cocoa butter is removed, leaving behind dry, unsweetened cocoa powder.

5g cocoa powder contains 17 calories, 1g of protein, 1g of fat which of saturates is 0.6g. 
5g dark chocolate contains 28 calories, 0.5g of protein, 2 g of fat which of saturates is 1.2g.

Cocoa powder wins the nutritional battle however, you sadly can't eat cocoa powder plain. Cocoa has the real taste of pure chocolate, great for baking. When adding melted chocolate to a cake batter, it alters the sweetness and moisture levels. 
I prefer cocoa powder as you have more "control". 

Nerd alert!

Cocoa is rich in flavonoids. There are many different types of flavonoids but cocoa is a rich source of two types; epicatechin and catechin. Flavonoids help protect your blood vessels and prevent inflammation in the body. Studies have also shown that flavonoids can decrease the chances of developing type 2 diabetes. But that doesn't mean eat a pound of cocoa a day. Many other foods, such as oranges and raspberries are high in flavonoids too!

This bread is uber tasty! Imagine a dark chocolate fudge cake meets a luscious, seriously banana-y banana bread. Incredibly rich and decadence without being over the top. 

You will need 2 and a half large bananas for this recipes and they must be extremely ripe, almost rotten, for the perfect banana taste. When the bananas in your fruit bowl are very brown and yucky looking {No mold though!}, throw them whole, peel and all into the freezer. This way you will never waste a banana and also, banana bread can always be on the menu. 

Whenever you crave a banana cake, bread, cupcakes, or pancakes, simply put them into a baking tray and put into a moderate oven for 15 minutes, turning half way through cooking to make sure the banana is defrosted. All you need to do is to chop of the top and squeeze the banana mush into a bowl.

Not the most appetizing thing in the world but it has a ton of flavour!

Chocolate Banana Bread
Posted by Eve
Makes one x 900g loaf/ serves 8 - 10

  • 60ml Oil
  • 50g Soft dark brown sugar
  • 80g Caster sugar
  • 1 Egg
  • 250g Ripe bananas, mashed
  • 90g Plain flour
  • 40g Cocoa Powder
  • 1 1/2 tsp. Baking powder 
  • 1/2 tsp. Baking soda
  1. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease and flour a 900g loaf tin.
  2. Beat the oil and sugars together well until combined. Add the egg and whisk in well until lighter in texture and colour.
  3. Add the banana and whisk in well. Sieve in the rest of the ingredients and fold in until the mixture is uniform in texture and appearance.
  4. Pour into the prepared tin and make a small indent in the middle of the batter, like a trench. Bake for 45 - 50 minutes until risen and and when a skewer is inserted, it comes out clean. Leave to cool in the tin for 20 minutes before tuning out on to a wire rack. 
  5. Serve warm or cooled with coffee


This bread should be stored in an air-tight container for up to 1 week at room temperature. 

Chocolate Banana Bread
1 slice, plain (8 slices per bread)