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!
- 3 bananas, very ripe, mashed
- 150g butter
- 120g brown sugar (3/4 cup)
- 1 tsp vanilla extract
- 1 egg
- 150g plain flour
- 35g cocoa
- ¼ tsp salt
- 1 tsp bi-carb soda
- ½ cup dark choc melts
- ¼ cup choc chips
- 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 ½ cup dark chocolate melts.
- Pour mixture into the prepared loaf tin.
- Sprinkle over ¼ 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).
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).