Rich and moist Double Chocolate Banana Bread recipe with chocolate glaze is the most amazing banana bread recipe you'll ever make.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Baking, Bread, Breakfast, Snack
Cuisine: American
Keyword: banana bread, chocolate banana bread
Servings: 8
Calories: 386kcal
Author: Kellie
Cost: $10
Equipment
loaf pan
Ingredients
1cupgranulated sugar
1/4cupbutter softened
1 2/3cupsmashed ripe banana about 3 bananas
1/4cup2% milk
1/4cupplain fat free Greek yogurt
2large eggs
2cupsall purpose flour
1/2cupunsweetened cocoa powder
1teaspooninstant espresso powder
1teaspoonbaking soda
1/2teaspoonkosher salt
3tablespoonsheavy cream
2ouncessemi-sweet chocolatefinely chopped
Instructions
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly and spoon over bread.
Notes
Banana Bread freezes beautifully but if you're making this recipe to freeze, don't add the ganache topping until you thaw it. Just bake the bread, wrap in plastic wrap and again in foil. Transfer to a freezer bag and freeze for up to 3 months.To thaw, remove from the bag and allow to thaw at room temperature.