double chocolate banana loaf

DB banana loafA perfect recipe for chocolate and banana lovers! The taste is so amazing, I’d go out and buy some bananas and wait for them to ripen just to make this cake!

I’ve always felt chocolate went very very well with bananas. Both somehow enhance the taste of each other. It is a food marriage that causes taste buds to go WOW.

This amazing recipe is from Smitten Kitchen. One word to describe her. Genius.

Double Chocolate Banana Loaf (adapted from Smitten Kitchen)

  • 115 grams unsalted butter, melted
  • 120 grams dark muscovado sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 large bananas, mashed (I used 4 medium ones)
  • 125 grams all-purpose flour
  • 60 grams Dutch processed cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 170 grams dark chocolate chips (I used 70% cocoa)
  1. Grease a 9 x 5 inches loaf pan. Preheat oven to 350 degrees F.
  2. Whisk butter into the mashed banana. Add in egg, vanilla extract, sugar and whisk until combined.
  3. Sift in flour, cocoa powder, baking soda and salt. Add in chocolate chips. Using a rubber spatula, mix everything until just combined. It will be lumpy. Do not over-mix.
  4. Scrape batter into prepared loaf pan. Bake for 55-65 minutes until a skewer inserted in the center of the cake comes out clean (unless you hit a chocolate chip; the probability of that happening is very high!)
  5. Let cool in pan on wire rack before slicing and serving.

DB banana loaf1

The texture is moist and extremely chocolaty. There is a slight taste of bananas on the first bite. The cake seems slightly crumbly during slicing, perhaps due to the copious amount of chocolate chips added. I just scraped up the crumbs and fed myself with those. Happy happy day…



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