This Dark Chocolate Banana Bread is a recipe that I use every now and then. Given it’s higher in sugar because of the chocolate, the kids know it’s a ‘sometimes in the lunchbox’ snack. Also beautiful served warm (and left a tiny bit gooey) with double cream, ice cream or both.
Nikki Hills x
Founder & Food Editor | Mouths of Mums
We made this on MOM COOKCLUB LIVE too! You can watch the video here:
Ingredients (serves 16)
- 50 grams Coconut Oil
- 50 grams Unsalted Butter (or if you'd prefer no butter omit and double the coconut oil)
- 3 - 4 Ripe Bananas
- 100g Caster Sugar
- 2 Eggs
- 100 grams Plain Flour
- 100 grams Almond Meal
- 4 teaspoons Baking Powder
- 1 pinch Salt
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Vanilla Essence
- 1/2 cup Shredded (or dessicated) coconut
- 1 teaspoon Mixed Spice
- 1/2 cup Dark chocolate (chopped or whole buds or melts - your choice)
- Preheat oven to 160 degrees celcius (fan forced) or 170 degrees celcium (non fan forced). Grease and line a 20 - 25 cm square (or round) baking tin.
- Place all 'wet' ingredients (coconut oil, butter, bananas, eggs and vanilla) into the bowl of a large food processor and process on medium speed for 2 minutes.
- Add all remaining ingredients to the bowl (except the dark chocolate) and process on medium speed for a further 2 minutes.
- Gently stir the dark chocolate through the mix and then pour into the baking tin.
- Place onto the center tray of your oven and cook for 20 minutes. Rotate your tin then cook for a further 20 minutes. Check to see if the cake is cooked through by inserting a skewer into the centre of the cake. If it comes out clean, it's ready. Otherwise, cook for a further 10 minutes.
- Once cooked through, remove from oven and allow to cook for at least an hour in the tin. After this time you can remove from the tin and place onto a cooling rack to continue cooling.
- Once your cake is quite cool, melt a small amount of chocolate and decorate as desired. For this recipe, I added a blob of dark chocolate and then placed half a white chocolate melt on top. You could also put your melted dark chocolate into a piping bag (or ziplock bag with a tiny hole cut in the corner) and drizzle fine lines right across the cake. I like to use a square tin which cuts into 16 perfect sized servings for my children - just right for recess or morning tea at home without filling them up too much.