I try to pretend that banana bread is a valid breakfast food, especially if sprinkled with oats or nuts, but in this case adding chocolate firmly puts banana bread into the cake category. This is one of the best ways of making chocolate cake, you get squidgy-ness from the bananas and a beautiful crisp top, much like a brownie. If we’re calling it bread you could even slice it up and serve it with nutella. Just a suggestion.
The batter is made from dark cocoa powder and I’ve added chopped chocolate and almonds to the top for extra and crunch. This slices in to about 10 pieces and keeps well in an airtight container, but doesn’t keep well with hungry colleagues around!
If you’re looking for a classic banana bread recipe try my cardamom banana bread (skip the spice or try an alternative).
- 2 bananas mashed
- 125g softened butter
- 125g caster sugar
- 3 eggs
- pinch of salt
- 1tsp baking powder
- 200g plain flour
- 50g cocoa powder
- Heat your oven to gas mark 3 / fan 170 / electric 180.
- Add butter, sugar and banana to a large bowl and mix together until creamy with an electric whisk (you can also use a stand mixer with whisk attachment). It might separate a bit but this is fine!
- Add the eggs in one by one, whisking to combine, and then the salt.
- Mix together the flour, baking powder and cocoa and then fold into the cake mixture in thirds until just combined.
- Pour into a greased and lined loaf tin. Sprinkle with flaked almonds and chocolate chips if you wish
- Bake for 45 minutes on the middle shelf until cooked or until a skewer comes out clean when inserted. Cool in the tin and then turn out and eat!