Happy weekend! I gave my old double chocolate banana bread a bit of a facelift and now it’s darker than ever. I love it! Moist, fudgy, dense but soft and packed with chocolate and just enough banana to make you feel like you got in your daily serving of fruit (spoiler: I don’t really think you did).
The recipe is just a little different from the earlier one, and the photos are all new and shiny so I decided to republish this today. Let’s bake!
This cake is a riff off this Chocolate Speculoos Cake just with banana and extra dark cocoa along with milk chocolate chips for the best double chocolate kick ever. This is a dark and fudgy cake if I haven’t already mentioned, so feel free to use a milder cocoa if you prefer.
The cake is best eaten after it cools completely because the flavours need some time to blend together and at first, it doesn’t taste all that sweet. The banana takes a while to make its presence felt!
The chocolate chips form gooey, melty pockets in every bite and the balance between bittersweet chocolate and fruity banana is just perfect. The longer it sits at room temperature (covered), the more moist you will find it becomes. So if you prefer, store it in the fridge where the texture is more predictable. Warm up a slice before eating though, so good!
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ¾ tsp baking soda
- Pinch of salt
- 1 ripe banana
- ¾ cup caster sugar
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk with 2 tsps lemon juice, set aside for a few minutes)
- ½ cup milk chocolate chips (or dark if you prefer)
- Preheat the oven to 175 C and grease a 9×5 loaf pan.
- Sift the flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In a mixing bowl, mash the banana very well. Add the sugar, vanilla and oil. Mix well till combined.
- Add the buttermilk/soured milk alternating with the flour mixture. Fold gently to combine and do not over-mix.
- Fold in the chocolate chips. The batter is quite runny so add more chocolate chips on top if you like, instead of adding too many in the batter itself where they may end up sinking to the bottom.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes till a toothpick poked into the center of the cake comes out with no wet batter on it.
- Allow to cool completely before slicing. I cut into this cake while it was still slightly warm and found that the banana flavour is more pronounced a few hours later. Store in an airtight tin at room temperature for 2 days, then transfer to the fridge if you live in a humid area. Happy baking!
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