Yes you read that right, dark chocolate banana bread! Can I get an Amen?! This bread is so delicious and decadent that you wont even MISS the refined sugar. Naturally sweetened, this banana bread tastes good and allows you to eat more than one piece. 😛
Now, I cant take credit for this original idea — Gem over at themothercooker.com is the originator of this recipe and thank goodness it exists! You definitely need to head over and check her out — tons of great recipes and kitchen ideas that are easy to whip up!
Now this recipe (since Gem lives in the UK) is one of the first recipes’ where I’ve had to weigh ingredients. I mean, lets be honest, we don’t really weigh things in America — we use other measurements! So I’ve converted her recipe for all us “yanks”. I was actually excited to weigh ingredients — its a much more precise way of baking — mostly because I’ve been obsessively watching the Great British Baking Show on Netflix. Have you seen it? If you haven’t you totally should. Addicting to the max, let me tell you.
So since I was already in the British mindset — here I am ready to weigh all my ingredients from now on. 😛 JK…I think I’ll stick to my cup measures, but it is always nice to have a scale around just in case. 🙂 Now go get yourself a slice of this heaven.
Dark Chocolate Banana Bread
- 1 1/2 Cups AP Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 Cup high quality cocoa powder
- 1/4 Cup honey
- 1/3 Cup extra dark chocolate chunks
- 4 bananas 3 mushy, 1 just ripe for top
- 2 eggs gently whisked
- 1/3 Cup butter room temperature or melted and left to cool completely
- 2 tbsp vegetable oil
- Sprinkle of demerara sugar
Mix flour, baking powder, baking soda, cocoa, salt, chocolate chunks and in a bowl. Set aside.
Mash bananas and butter together, add whisked eggs, honey and oil. Mix to combine.
Add banana mixture to flour mixture and gently fold to combine.
Pre heat oven to 350F.
Gently add mixture to a pre-greased loaf tin or use a loaf liner. Top with a split banana and sprinkle the sugar over it.
Bake in the middle of the oven for 50 minutes or until a skewer comes out clean.
Cool in pan for 10 minutes then turn out and cool completely. Serve or store in an airtight container for up to 3 days.