Chocolate banana bread that is so soft and has a thick layer of dark chocolate ganache on top!
INGREDIENTS
Banana Bread
– 1 ½ cups 215g all-purpose flour
– 2 tablespoon 12g cocoa powder (I prefer this one)
– ¾ teaspoon baking powder
– ¾ teaspoon baking soda
– ½ teaspoon salt
– 1 cup 237ml mashed ripe banana (from about 2 medium bananas)
– ¾ cup 165g packed light brown sugar
– ½ cup 120ml plain low fat yogurt
– 2 large eggs at room temperature
– ¼ cup 60ml sunflower oil
– 3 ½ oz 100g dark chocolate, melted
– ½ cup 85g dark chocolate chip
INGREDIENTS
Ganache:
– 7 oz 200g dark chocolate (60% cocoa), finely chopped
– ⅔ cup 160ml 35% whipping cream
– 1 tablespoon 14g butter
– 1 tablespoon 15ml honey
– Pinch of salt
INSTRUCTIONS
Preheat oven to 350°F. Leave one-inch overhang on the sides of a 9x5-inch loaf pan lined with parchment paper.
Step 1
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. If cocoa powder is lumpy, sift.
Step 2
Place 240g of banana flesh (approximately 2 medium bananas) in a large mixing basin or mash them with a fork. Mix in brown sugar.
Step 3
Whisk yogurt into mixture. Whisk eggs one at a time until smooth. Stir in oil. Add heated melted chocolate. Combine dry ingredients and chocolate chips and stir gently with a spatula until barely incorporated.
Step 4
Do not overmix. Some little bumps are fine. Bake till dark brown and hard, 45–50 minutes. A center-inserted skewer should be clean.
Step 5
Let pan cool on a wire rack for 15 minutes, then remove loaf to cool completely on rack. Put chopped dark chocolate in a heatproof basin for the ganache topping.
Step 6
Heat cream, butter, honey, and salt in a saucepan on medium-low until simmering. Pour over chopped chocolate after removing from heat. Wait 2 minutes, then whisk from the center until smooth and silky.
Step 7
Refrigerate the ganache for 20 minutes or let it stand for 40 minutes until thick and spreadable. Spread on cooled banana bread and enjoy!