Moist and fluffy banana bread loaded with chocolate chips and drizzled with an easy to make chocolate ganache.
Last week my banana craving reached a new level, so I found myself buying 10 bananas. That’s a lot of bananas for a small belly like mine (ok, maybe not that small). You know what happened next, right? 5 overly ripe bananas are sitting on my counter. The solution: chocolate chip banana scones (coming soon!) and today’s chocolate chip banana bread. The combination of chocolate and bananas in the scones was such a hit that I decided to add chocolate chips to this bread as well. Mmm… and a frosting 🙂
This cake is all about chocolate and bananas. The chocolate flavor isn’t just in the background either; in fact, it’s prominent. The ganache contributes to that 🙂 Leave it out it if you don’t want a strong chocolate flavor and add only the chocolate chips. The recipe for this bread is similar to my banana bread recipe, which is moist, fluffy and light compared to other breads I’ve tasted. In my banana bread post you’ll find information about how to make the perfect banana bread.
With banana breads the rule is the riper the bananas, the better. They add a lot of moistness to the cake. I use a lot of bananas for this cake and I measure them in cups rather than in the number of bananas in order to get consistent results every single time. You’ll need at least 3 bananas, maybe 4. This cake is full of banana flavor 🙂
For the frosting I used chocolate ganache – my favorite chocolate frosting. It’s the easiest frosting ever, made from chocolate and heavy whipping cream, and tastes just like pure dark chocolate. It’s also shiny and tempting 🙂
When the ganache is ready, let it cool slightly so it will thicken and become spreadable. If you use the ganache while it’s still hot and liquid-y you’ll end up with a chocolate mess all over the sides of the cake. Alternatively, you can pour the hot sauce over the cake if it’s placed inside its pan and let it cool in the pan.
- 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup (1 stick or 115 grams) butter, softened
- ¾ cup (150 grams or 5.3 ounces) light brown sugar
- 2 large eggs, room temperature
- 1½ cups mashed bananas (about 3-4 bananas)
- 1 teaspoon vanilla extract
- ⅓ cup (80 grams) yogurt
- ¾ cup (130 grams) chocolate chips
- 70 grams (2.5 ounces) chocolate, cut into chunks
- ¼ cup heavy whipping cream
- Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
- In a medium bowl sift together flour, baking soda, cinnamon and salt. Set it aside.
- In a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium speed for 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as necessary. On medium speed, beat in the eggs one at a time, beating well after each addition. Then beat in mashed bananas and vanilla extract. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not overmix – the less you mix, the lighter the cake will be. Fold in chocolate chips.
- Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
- To make the ganache:
- In a medium heat-proof bowl, place the chocolate and heavy whipping cream and melt in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or set it over a saucepan of simmering water, stirring occasionally). Let the frosting cool slightly to thicken, then, using a spoon, spread the frosting on top of the cake.
- Store the bread in the refrigerator for up to 4 days. Cover it tightly. Bring to room temperature before serving.
- If you don’t frost the bread with ganache, leave it at room temperature, tightly covered, for up to 5 days.
- The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.