Fudgy Chocolate Banana Bread
Fudgy Chocolate Banana Bread is a moist and delicious loaf with a double dose of chocolate and the goodness of bananas.
Print
Pin
Servings: 16 serves
Calories: 268kcal
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 150 g butter
- 300 g ripe bananas (~1 cup mashed)
- 120 g brown sugar (¾ cup)
- 1 egg
- 1 teaspoon vanilla extract
- 150 g plain flour (1 cup)
- 35 g cocoa powder
- ¼ teaspoon salt
- 1 teaspoon bi-carbonate soda
- 95 g dark chocolate melts (½ cup)
- 55 g choc chips (¼ cup)
Instructions
Conventional Method
- Preheat oven to 160 degrees Celsius (fan-forced).
- Grease and line a rectangular loaf tin (approx 23cm x 13cm) and set aside until needed.
- Melt the butter in a microwave-safe bowl.
- Add the bananas to the melted butter and mash together.
- Add the brown sugar, egg and vanilla extract and whisk until well combined.
- Sift the plain flour, cocoa powder, salt and bi-carb soda over the top. Stir until just combined.
- Add ½ cup dark chocolate melts and stir through until well combined.
- Pour mixture into the prepared loaf tin. Sprinkle the chocolate chips over the top.
- Bake 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).
- Allow to cool in the tin for 20 minutes and then transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 160 degrees Celsius (fan-forced).
- Grease and line a rectangular loaf tin (approx 23cm x 13cm) and set aside until needed.
- Place the plain flour, cocoa powder, salt and bi-carb soda into the Thermomix bowl. Sift 1 second, Turbo, 5-6 times then set aside in a separate bowl.
- Place the butter and bananas into the Thermomix bowl and mix for 2 minutes, 100 degrees, Speed 2.5. Scrape down the sides of the bowl, before mixing for 10 seconds, Speed 5.
- Add the brown sugar, egg and vanilla extract and whisk for 20 seconds, Speed 6.
- Add the flour mixture and the chocolate melts and mix for 10 seconds, Speed 5. Scrape down the sides and mix for a further 5 seconds, Speed 5.
- Pour mixture into the prepared loaf tin. Sprinkle the chocolate chips over the top.
- 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).
- Allow to cool in the tin for 20 minutes and then transfer to a wire rack to cool completely.
Video
Notes
Recipe Notes and Tips
If you can't find Chocolate Melts, you can use any baking chocolate, cut into chunks.
You can substitute the Dark Chocolate Melts with Milk Chocolate Melts if you prefer.
If you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius, and keep a close watch towards the end of the baking time.
This Fudgy Chocolate Banana Bread can be stored in an airtight container for up to 4 days at room temperature. Alternatively, individual slices can be frozen in an airtight container for up to 2 months.
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 206mg | Fiber: 3g | Sugar: 20g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 27mg | Iron: 1.4mg
