Just a hint of banana triple chocolate loaf. Super moist and not too sweet breakfast bread.
I love to throw together quick breads to have on hand for breakfast or giving away to a friend. Quick bread is essentially a cross between a cake and muffin. I prefer these over muffins because they stay incredibly moist even days later. They are easier to make than muffins because the batter comes together the same except you don’t have to bother with scooping and filling each muffin cup and cleaning up is a breeze.
A chocolate lover’s dream topped with a luscious ganache and with just a whisper of banana is breakfast decadence worth every bite.
This banana bread recipe is for those who are not crazy about bananas. There is a hint of banana for the familiar cozy taste but this essentially is for all the chocolate lovers out there wanting an excuse to have chocolate for breakfast. The batter is a rich dark chocolate base with ripen bananas and chocolate chips for texture contrast. I glaze the top is a dark chocolate ganache which is incredibly delicious. However, even as a self-professed chocolate lover, I think this bread is delicious without the ganache.
I came upon this recipe when searching for a copy-cat version of Red Gate Bakery’s Midnight Banana Bread. I’ve been following this bakery on social media for some time and pledged that the next time I was in the Lower East Side I had to make a stop at Red Gate. When I arrived at 3:30pm the bakery case was almost cleaned out. I grabbed the last few items left in the case, felt a little guilty for the lady behind me, walked straight out and made a mental note to come before noon next time.
In my haul was their triple chocolate banana bread. I got the last slice and let me tell you, it was the best slice of chocolate banana bread I’ve ever tasted. I definitely couldn’t race to the Lower East Side every week with the hopes of procuring this dreamy slice – obviously I had to figure out how to make it myself at home. Handle the Heat had a really good base recipe and when I read that Tessa was also inspired by this very slice from Red Gate – I knew I found the right starter recipe. Her recipe was great but like always, I always reduce the sugar just some more. I decreased the sugar by a quarter cup and I honestly think it tastes better. The topping from the original recipe I had to change because I really didn’t prefer a snappy chocolate coating on top of a beautifully soft loaf. I completely scrapped it and went for a semi-firm chocolate ganache topping with baking bar chocolate. It was perfect, and my go-to-not-very banana bread recipe.
the sweetness of the ripe bananas blends effortlessly with the richness of the chocolate chips, creating a perfect balance of flavors
Ingredient Breakdown
- Cocoa Powder: Use Dutch-process cocoa for this recipe, I used Hershey’s “Special Dark” but any brand you have works. I strongly recommend sticking with this type rather than using natural cocoa powder, as it helps achieve the signature “blackout” effect in the bread.
- Sour Cream: Be sure to use full-fat sour cream. If needed, you can substitute with full-fat Greek yogurt for a similar texture and richness.
- Bananas: The more ripe, the better! Overripe bananas not only enhance the flavor but also contribute to the bread’s moisture.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best for this recipe. Their richness balances the sweetness of the bread perfectly.
- Chocolate Ganache: For the ganache, use baking bars rather than chocolate chips. I prefer Ghirardelli’s baking bars – just two squares (1 oz) are all you need. These bars are thinner and easier to chop compared to thicker options like Baker’s, making them ideal for melting.
Banana Blackout Bread
Ingredients
Dry Ingredients
- 1 cup (127 grams) all-purpose flour
- ½ cup (43 grams) Dutch-process cocoa powder
- ½ cup (100 grams) light brown sugar lightly packed
- ¼ cup (50 grams) granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 3 medium/large bananas mashed
- ½ cup sour cream full-fat, at room temperature
- 2 large eggs at room temperature
- 3 Tablespoons unsalted butter melted and slightly cooled
- 3 Tablespoons neutral oil avocado or canola
- 1 teaspoon vanilla extract
Mix-Ins
- ½ cup semi-sweet chocolate chips
Optional Topping
- 1 oz. semi-sweetchocolate baking bar finely chopped
- ⅛ cup (28 grams) heavy cream
Instructions
- Prepare the pan: Line a 9x5 loaf pan with a parchment paper sling and secure it with binder clips.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugars, baking soda, and salt until well combined. Set aside.
- Melt the butter: In a small bowl, microwave the butter for about 30 seconds, or until fully melted. Set aside.
- Preheat the oven: Set your oven to 350°F (175°C) while you prepare the batter.
- Mash the bananas: In a large bowl, mash the ripe bananas with a fork until smooth. Add the eggs, sour cream, oil, melted butter, and vanilla extract into the same bowl. Whisk everything together until fully incorporated.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Then, fold in the chocolate chips.
- Fill the pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and remove: Let the banana bread cool in the pan on wire rack to cool completely. Once completely cooled, use a butter knife to loosen the edges without parchment paper. Remove from the pan and slice. Enjoy!
- Optional ganache topping: For the ganache, heat the heavy cream in a small microwave-safe bowl until warm (about 30 seconds). Add the finely chopped chocolate, making sure the warm cream covers it, and let it sit for 1 minute. Stir with a small spatula or spoon until smooth and glossy. Drizzle or pour the ganache over the cooled banana bread. Once the ganache sets, slice and enjoy!
Notes
- Room Temperature Ingredients: Allow your cold ingredients to come to room temperature before mixing. This ensures a smooth batter and results in a moist, even crumb.
- Parchment Paper: Secure the parchment paper to your loaf pan using binder clips. You can leave the clips on during baking, but I prefer removing them for quick breads, as the batter tends to rise significantly and could come in contact with the clips.
- Pans: If you're using a high-quality, light aluminum loaf pan (like the USA brand I recommend), there’s no need to grease it.
- One-Bowl Banana Mashing: Mash the bananas directly in the large bowl used for the wet ingredients. It saves you from washing an extra bowl.
- Mash the Bananas Well: Make sure to mash the bananas thoroughly – large chunks can affect the texture of the bread. It’s worth taking the extra time to get them completely smooth for a consistent crumb.
- Don’t Overmix: Once the wet and dry ingredients are combined, be careful not to overmix. Gently fold the batter with a spatula until just combined. Overmixing can lead to a dense loaf.
3 Comments
LiAnn
This banana blackout bread was amazing! I didn’t have Dutch-process cocoa powder but I can’t even imagine how much more delicious it can be. Those I shared it with have said the same. My mom who doesn’t usually say much about anything I make actually said (direct quote from text message): “Banana cake is so good. I started with a slice and then end with half of it.” I love that it tastes like a super moist chocolate brownie and appreciate how you can still taste the banana. I will definitely be making this again when I find some Dutch-process cocoa!
Julia
I’m so glad you enjoyed it! Let me know how you like it with the change in cocoa if you plan on trying it again.