The richest and yummiest Double Chocolate Banana Fudge Loaf ever! Perfect for using up any overripe bananas you have in your fruit bowl!
Hello my lovely baking friends! Have I got a fabulous little treat for you today. Seriously, you’re going to love me for this one.. I pinky promise. Hold tight, because I have the richest, yummiest Double Chocolate Banana Fudge Loaf recipe for you.
Naturally because this loaf contains bananas, I’m considering it to be a breakfast food. Who’s with me? Anyone…. anyone??
But really, to say I’m in love with this loaf is the understatement of the year. I ate three slices while it was still warm. Three. And then I felt sick. In hindsight, two would have been a better option! Dave asked me afterwards what I would like for lunch and I said nothing… I ate too much of the loaf’. To which he jokingly replied ‘don’t you mean the cake?’. Umm no! Three slices of loaf sounds far healthier than three slices of cake, thank you very much!
So what makes this loaf so totally delicious? Well, the most important thing is that the banana keeps everything so moist. Dry cakes and loaves are my pet hate so this is perfect for me! I adapted this recipe from a Smitten Kitchen recipe and changed around a few things to suit me and my chocoholicness. I also used dark chocolate melts in the loaf mixture and then sprinkled a few choc chips over the top. You could definitely use chocolate chips in both the mixture and on top instead, but I like the richness the melts give the loaf, in contrast to the yummy little bits on top!
My original plan was to spread a bit of butter over the top of my slices (because we all know that a lick of butter over a slice of banana loaf is the bestest thing ever – yep, that’s totally a made up word), but to be honest it didn’t need it at all. The slices were so rich and fudgy that they were perfect as is. So no butter for me in the end!
See… I told you this was moist and drool worthy. Mmmm, yum!
This is the perfect recipe for when you’re trying to use up overripe bananas. And seriously, the riper the better. Even if they look all brown and yuck, it means they’re just right! Whenever I have really ripe bananas, I peel them and pop them into ziplock bags in the freezer so that they’re ready to go whenever the urge for a smoothie, banana cake, banana muffins, or THIS delicious loaf comes calling.
This would make a great little lunchbox treat and a fabulously yummy alternative to a traditional chocolate cake. But if you do decide to send it to school in your little ones lunch boxes, make sure you keep a slice or two for yourself! Kids can’t have all the fun, right?
This Double Chocolate Banana Fudge Loaf can be stored in an airtight container at room temperature for up to 4 days. You can also freeze it in individually sealed portions… perfect for a quick and easy snack on the go!
If you’re after more yummy ways to use up ripe bananas, check out my ABCD Muffins, Walnut & Chia Banana Bread, Raspberry Banana & Yoghurt Muffins, Healthy Strawberry Ice-Cream, Banana & Raspberry Cake with Cream Cheese Frosting, Chocolate Chip Banana Bread or Banana & Strawberry Cake… hmmm I’m starting to think I may just have the teensiest little obsession with bananas!
Double Chocolate Banana Fudge Loaf
Ingredients
- 3 bananas very ripe, mashed
- 150 g butter
- 120 g (3/4 cup) brown sugar 3/4 cup
- 1 tsp vanilla extract
- 1 egg
- 150 g plain flour
- 35 g cocoa
- 1/4 tsp salt
- 1 tsp bi-carb soda
- 1/2 cup dark choc melts
- 1/4 cup choc chips
Instructions
- Preheat oven to 175 degrees (160 if using fan-forced).
- Grease a loaf tin with butter.
- Mash bananas into a bowl.
- Add the brown sugar, melted butter, egg and vanilla. Whisk well.
- Sift the plain flour, cocoa, salt and bi-carb soda over the top.
- Stir until just combined.
- Add 1/2 cup dark chocolate melts.
- Pour mixture into the prepared loaf tin.
- Sprinkle over 1/4 cup choc chips.
- Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don't overcook though - you want a moist, fudgy loaf).
- Leave to cool for 20 minutes and then place onto a wire rack to cool completely.
- Store in an airtight container for up to 4 days at room temperature (you can also freeze the slices too).
Double Chocolate Banana Fudge Loaf – Thermomix Method:
1. Preheat oven to 175 degrees (160 if using fan-forced).
2. Grease a loaf tin with butter.
3. Place plain flour, cocoa and bi-carb soda into the TM bowl.
4. Sift by pressing Turbo 5-6 times then set aside in a seperate bowl.
5. Place the butter and bananas into the TM bowl and mix on 100 degrees, Speed 2.5 for 2 minutes.
6. Scrape down the sides of the bowl.
7. Mix on Speed 5 for 10 seconds.
8. Add the brown sugar, egg, salt and vanilla and whisk on Speed 6 for 20 seconds.
9. Add the flour mix and chocolate melts and mix on Speed 5 for 10 seconds.
10. Scrape down the sides and mix for a further 5 seconds.
11. Pour mixture into the prepared loaf tin.
12. Sprinkle over 1/4 cup choc chips.
13. Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don’t overcook though – you want a moist, fudgy loaf).
14. Leave to cool for 20 minutes and then place onto a wire rack to cool completely.
15. Store in an airtight container for up to 4 days at room temperature (you can also freeze the slices too).
Oh YUM! Just YUM! Love the new look too! x
Thanks so much Jody!!
Man, this looks so good! Chocolate and banana is just so much yum for my tum!
My mouth is watering as I am sitting at my desk eating crackers. Where’s my piece of chocolate banana loaf! Btw you are absolutely right, this is loaf not cake! Therefore three pieces is very acceptable! 🙂
Delightful. Pinned it. Thanks 🙂
Thank you!
WOW!!! Chocolate is totally for breakfast in my book!! Yum!!!!!!
I couldnt agree more!
This looks so awesomely chocolatey I think, actually I know that I would love it! 😀
Thanks Lorraine!
I promised myself my diet was going to start this week but I might have to make an exception. Good golly, this looks sublime! I love banana bread and chocolate – so together I bet they’re AMAZING. Thanks for sharing.
I totally agree!
If you pinky promise, then I know this will be worth baking. 🙂
Hehe I definitely do!
A loaf that’ll pass for a cake, indeed hehe. We may not be able to have any other meal after this. Double chocolate sounds and looks so tempting!
Julie & Alesah
Gourmet Getaways xx
P.S. Would love to see you visit our site when you have time 😉
Oh thanks guys!
This loaf looks amazing! Can’t wait to try the recipe 🙂
Thanks Olivia 🙂
Lucy, I would love to have a thick piece of this gorgeous banana bread right now with my morning coffee! Sounds so moist and decadent!
What an amazing looking cake and I love the fact that it has bananas in it! I would eat this for breakfast any day!
Thank you Eva!
I made it and it was soooooo good! thanks again! xx
That’s so wonderful to hear – thank you!
Um…This looks AMAZING! I was planning on making my recipe for banana bread for the rest of work lunches this week…and then came across this! I’m so excited to test it out! Nothing better than banana and chocolate loaves! Thank you for the post! 🙂
Oh I think you’ll love it!!!
Wat can v use instead of an egg in d receive I lkd it and I want to try it without an egg as I am pure veg
Hmm I’m not 100% sure as Ive never made it without egg. You could try pureed apple instead.
Oh. My. Goodness. My 7yo and I made this cake this morning and it is beyond divine!!! Fudgy is the perfect word for it – so delicious! Thank you for sharing your lovely recipes :).
Yay!!! So glad you enjoyed it Nicole! xx Hehe yes it is very fudgy!!
Holy Guacamole… you so had me at double chocolate and then you did me with the fudge bit. HEAVEN xx
Hehehe yes the fudge bit… soooo good!
we are going to make this today but it won’t be as good as yours!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! love jack & angus & eddie xxxxx
Yay!! Of course it will! It will be absolutely delicious! xx
hi! These look delicious! Was just wondering, when you freeze your bananas do you defrost them before using or just mush them up a bit!!??
Hi Laura, I usually defrost my bananas before using them (if I’m running short on time – I just pop them into the microwave on defrost). 🙂 xx
awesome….can we use baking powder instead of baking soda??
Yes that will be fine 🙂
Looks devine!
What size loaf tin?
Hi Julie, just a standard sized loaf tin is fine. I’ve made it in a few different ones and it’s always worked out perfectly. Approximately 22cm by 13cm works well – but don’t stress too much if it’s not exactly that.
This was yum and very moist although in my fan forced oven at 160 I would have probably cooked for 50 mins for a less crisp top! Thank you.
So glad you enjoyed it xx
Well you are right there is certainly no need to spread with butter. i love the dark interior and I can see why you ate 3 pieces. hope all is going well.x
Haha exactly! All is great here! xx
This is in the oven now – thank you for showing me what was missing in my life!!!
Yay!!! Enjoy!!!
This is an amazing recipe Lucy…so super moist and fudgy! It has replaced every chocolate cake recipe i have!! My new go-to!!! Thanks Lucy.
Thank you! It’s my fave too! xx
Could I make this in a round cake tin?
Hi Lauren,
I can’t see why not!! xx
So easy to make and so, so delicious. This recipe Definitely a keeper for this household. Thank you
Thank you Margaret! I’m so happy you liked it too! xx
This seriously is the greatest fool proof loaf..ever..my 9 yr old makes it every time in the thermomix and it taste amazing every time! Thank you!!
Hi Mel, oh that makes me sop happy to hear!! And what an awesome little chef you have!!
I made these into muffins and iced with chocolate buttercream icing. Absolute hit.
That’s fantastic!!!! Thank you for the tip!
Making this for the second time. It is so good…..LOVE IT
Yay!!! I love to hear comments like that! Thank you 🙂
These were amazing so moist, I made them as muffins amazing. Thank you so much.
Yay!!! So glad you liked them!!
Hi there! I’m gonna try this recipe with my Thermomix and would like to confirm that step 5 really require 100 degrees? Also what can I replace chocolate melts with if I can’t find them. Is chocolate user for baking the same? Thanks 🙂
Hi there, yes that’s correct. If you can’t find chocolate melts you can use any baking chocolate. 🙂