This isn’t the type of banana bread you’ll offer for morning; reserve it for dessert! This delectable triple chocolate banana bread is coated with a thick coating of chocolate ganache and is very chocolaty without being excessively sweet. If you like bananas and chocolate, you will adore this! Next, try my fan favorite flawless banana bread.
Apologies for the long gap between new posts (which I love that YOU like), but something unexpected occurred this weekend, and I unplugged to really appreciate it and let it sink in: I got engaged!
Bluebirdcafela.com shared a post | Bluebirdcafela.com Haasch (@stressbaking) at 5:04pm PDT on June 24, 2018
It’s amazing the types of inquiries people ask when you tell them you’re engaged, like what the date is, even if it occurred just an hour ago.
Or what the color scheme will be, even if I can’t figure out what color shoes will go with my shirt.
Or what sort of cake I’ll be making.
- More chocolate + bananas, please:
- Triple Chocolate Banana Bread
- Is it okay to mix banana and chocolate?
- How do you make Paula Deen’s banana bread?
- How many bananas are in Chrissy Teigen’s banana bread?
- What happens if you add an extra egg to banana bread?
- What food Cannot mix with banana?
- What is chocolate and banana called?
- How does Joanna Gaines make banana bread?
- Why is my banana bread so dense and wet?
- What is the best pan to bake banana bread in?
- Are bananas ever too black for banana bread?
I will not, repeat, will NOT make my wedding cake. There is no way in the world that I would trust myself to create and carry my own cake while dealing with everything else that occurs on a bride’s wedding day. I’m going to leave such pranks to the big-money pastry chefs. I’m not sure what flavor we want, however this may be the most difficult choice I have to make regarding the wedding.
What if we make chocolate or red velvet and it stains my dress? By the end of the night, Bill or I will almost certainly be wearing some of our meal. There’s a reason I always have a Tide pen with me.
Or ice cream cake (because, hello, ice cream cake) and everything melts?
What if I choose vanilla and it turns out to be boring? I don’t want to be monotonous. Well, it’s minimalist, but it’s not dull.
Maybe we could make a cake that is part ice cream cake, part smaller cake with layers of chocolate and vanilla, and part even smaller red velvet cake! So, you mean a three-tiered cake? (a strange one, but nevertheless) I’m new to wedding planning, you guys.
Another option is to offer this luscious triple chocolate banana bread, with its thick, silky chocolate ganche-y perfection.
No? Well, it could be going a little too far in terms of creativity.
So maybe you might cook this simply for yourself, no particular occasion necessary. This isn’t your normal banana bread for a Saturday morning, but if you did, you’d be the cool mom.
No way, this shiz is fit for a dessert. You noticed the name, didn’t you? Triple. Chocolate. Bread with bananas.
When I asked Bill to explain it, he remarked, “It’s like a chocolate fondue in your tongue.” That’s all there is to it.
You may omit the chocolate chips in the batter or the ganache glaze entirely.
If you despise happiness, that is.
More chocolate + bananas, please:
- Chocolate Banana Fudgy Brownies
- Baker by Nature’s Healthy Banana Chocolate Chip Muffins
- Bread with Double Chocolate and Bananas
- Sometimes Eggs’ Chocolate Banana Babka
- Muffins with Chocolate Chips and Bananas
- Half Baked Harvest’s Chocolate Banana Galette
Triple Chocolate Banana Bread
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 9-by-5-inch loaf pan
- blending bowls
- 1 cup mashed ripe bananas (approximately 2 large or 3 medium bananas)
- 1 room temperature egg
- cup melted and slightly cooled coconut oil or vegetable oil
- a cup of light brown sugar
- 2 tbsp pure vanilla extract
- 1 cup plain flour
- cup Special Dark cocoa powder or Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 cup chocolate chips (dark or semi-sweet)
- 4 ounces chopped excellent grade dark chocolate
- 4 oz. heavy whipping cream
- Preheat the oven to 350 degrees Fahrenheit. Spray or oil and flour a 9×5 loaf pan with nonstick spray. Set aside.
- 2 tsp pure vanilla essence, 4 cup light brown sugar
4 cup virgin coconut oil 3
In a large mixing basin, add mashed bananas, egg, oil, sugar, and vanilla essence.
1 cup ripe bananas, 1 egg, 3 tablespoons
- 1 cup dark or semi-sweet chocolate chips, 2 teaspoon salt
1 teaspoon baking soda, 2 cups Dutch-processed cocoa powder or Special Dark cocoa powder 1
Whisk in the flour, cocoa powder, baking soda, and salt until well combined. Stir in the chocolate chunks.
1 cup all-purpose flour, 1 teaspoon
- Pour batter in an equal layer onto prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out moist. Be certain that you do not overbake!
- Let it cool in the pan on a wire rack for at least 20 minutes before turning out onto the wire rack to cool fully.
- Pour in the chocolate chips In a heat-resistant bowl. Set aside.
4 oz. high-quality dark chocolate
- Bring the cream to a boil in a small saucepan, then pour it over the chocolate chips in the bowl. Let it rest for a few minutes before stirring to blend until totally smooth.
4oz heavy whipping cream
- When the loaf has fully cooled, sprinkle the ganache over the top and down the edges. Let to set before slicing and serving. Enjoy!