Sliced chocolate banana bread next to a jar of creamy chocolate ganache and a ripe banana

This double chocolate banana bread came to life in my kitchen thanks to a little homemade food exchange. 😁 A friend from Cluj sent me a few jars of homemade sour cherry jam, and since my mom taught me that when someone gives you something, it’s only nice to return the gesture, I had to come up with something in exchange.

And what could I possibly send her? Something chocolatey, obviously. 😂

So I got myself organized and made this banana bread with cocoa powder and chunks of dark chocolate. It turned out exactly how I wanted it: incredibly moist, dense, and intensely chocolatey, with pieces of banana and chocolate throughout.

And because apparently that still wasn’t chocolatey enough for the chocolate addict in me, I also made a creamy chocolate ganache to serve with it. 😁

That should have been the end of the story, except there was one tiny problem: I didn’t have any ripe bananas.

Actually, I didn’t have any bananas at all. I bought them specifically for this recipe, and obviously, I didn’t have a few days to wait for them to ripen naturally.

So I had to improvise a little.

What If You Don’t Have Ripe Bananas?

For the batter, I needed three ripe bananas, soft enough to mash easily. Unfortunately, mine were still pretty firm, so I decided to speed things up.

I placed the three bananas in the oven whole, with their skins on, under the grill (broiler) for about 15 minutes, keeping an eye on them.

The skins turned black, but don’t panic. 😁 The flesh softened enough for me to mash the bananas and use them in the batter.

I let them cool completely before peeling and mashing them.

One thing worth mentioning is that this method doesn’t actually ripen bananas in the same way time does. They won’t become as sweet or flavorful as naturally ripened bananas, but the heat softens them, making them easier to mash and incorporate into the batter.

The exact time will depend on your oven, so keep an eye on them, especially when using the grill.

If you already have very ripe bananas, with spotted skins and soft flesh, even better! You can skip this step entirely and mash them straight away.

A slice of chocolate banana bread topped with fresh banana slices and glossy chocolate ganache

I deliberately kept the fourth banana slightly underripe.

I cut it into chunks and folded it into the batter at the end, along with the chocolate. Because it was firmer, it held its shape better during baking, leaving little pieces of banana throughout the loaf.

And I really liked that.

As for the amount of banana, don’t worry if the three bananas you’re using are slightly bigger or smaller. This recipe is quite forgiving, so there’s no need to be overly precise. Just avoid adding too much banana, as it can make the bread excessively moist and harder to bake through.

Why Mix Cocoa Powder with Hot Water?

Another thing I did differently in this recipe was to mix the cocoa powder with hot water and instant coffee instead of adding it directly to the dry ingredients.

This technique is called blooming cocoa, and it’s often used to bring out more of the cocoa’s flavor.

The hot water helps hydrate the cocoa powder, making it easier to incorporate into the batter without lumps. The heat can also help release some of its aromatic compounds, resulting in a richer, more pronounced chocolate flavor.

The technique works with both natural cocoa powder and Dutch-processed cocoa, although the results may vary depending on the type you use.

And no, the instant coffee isn’t there to turn this into a coffee-flavored banana bread.

Its main purpose is to enhance the chocolate flavor, although you might notice a subtle coffee note depending on the instant coffee you use.

It’s a simple step that takes very little time, and personally, I wouldn’t skip it.

Especially when the whole point is to make this banana bread as chocolatey as possible. 🍫

Sliced chocolate banana bread with a moist crumb and visible banana pieces, resting on parchment paper

A Few Tips for Perfect Chocolate Banana Bread

This recipe isn’t complicated, but there are a few things worth keeping in mind.

Use very ripe bananas for the mashed banana. They’re sweeter, more flavorful, and much easier to mash. If yours aren’t ripe enough, you can use the oven method described above, keeping in mind that the flavor and sweetness won’t be quite the same.

Choose a firmer banana for the chunks inside the bread. A very ripe banana might disappear into the batter, while a slightly underripe one will hold its shape better during baking.

Don’t overmix the batter once you’ve added the flour. Fold in the dry ingredients just until no visible streaks of flour remain. Overmixing can result in a tougher, denser loaf than intended.

Don’t rush to remove the bread from the pan or slice it. The inside is very moist straight out of the oven and needs some time to set. Let it cool properly before cutting into it, no matter how tempting it looks.

I know. This is probably the hardest part of the entire recipe. 😅

Creamy Chocolate Ganache for Serving

Because banana bread packed with cocoa powder and dark chocolate chunks apparently wasn’t chocolatey enough, I decided to make a chocolate ganache to go with it.

I deliberately wanted a softer ganache, almost like a chocolate cream, rather than a firm one.

That way, I could simply spoon it over each slice, and it would stay beautifully creamy when served.

If you keep it in the fridge, it will firm up a little. No problem, though. Just let it sit at room temperature for a while before serving, until it softens to your preferred consistency.

I served my chocolate banana bread with a generous spoonful of ganache and a few slices of fresh banana on top.

A slice of moist chocolate banana bread, chunks of dark chocolate throughout, creamy ganache, and fresh banana…

I think my work here is done. 😂

Chocolate banana bread with sliced pieces on parchment paper and a serving topped with fresh banana and chocolate ganache

How to Store Chocolate Banana Bread

Once completely cooled, the banana bread can be stored in an airtight container at room temperature for about 2 days, provided your kitchen isn’t too warm.

For longer storage, I recommend keeping it in the refrigerator. Since this is a particularly moist banana bread, it’s best not to leave it at room temperature for too long.

If you refrigerate it, take it out a little before serving or warm individual slices for a few seconds. The chocolate inside will soften, and the texture will become wonderfully moist again.

Store the chocolate ganache separately in a covered container in the refrigerator.

I recommend adding the ganache and fresh banana slices just before serving.

You can also freeze the banana bread, preferably without the ganache.

The easiest way is to slice it first, wrap the slices individually, and freeze them. That way, you can take out just as many slices as you need without having to defrost the entire loaf.

More Banana and Chocolate Recipes to Try

If you’re here for the banana and chocolate combination (I don’t blame you 😁), I have a few other recipes on the blog that you might enjoy.

Banana Bread is one of my older recipes, a simple, classic banana bread with chocolate chips.

High-Protein Banana Brownies are perfect for those days when you want something chocolatey with a little extra protein. They’re made without flour or added sugar.

And if you love the combination of bananas, chocolate, and peanut butter, you should also try my Banana and Peanut Butter Brownies with No Added Sugar, with a moist, fudgy texture and a generous peanut butter swirl. 🤎

Double Chocolate Banana Bread Recipe with Chocolate Ganache

Recipe by Loredana Arion

Servings

slices

Prep time

minutes

Cooking time

hour

minutes

Calories per slice

447

kcal

An incredibly moist and chocolatey banana bread, packed with banana pieces and dark chocolate chunks, served with a smooth and creamy chocolate ganache.

Ingredients

For the Chocolate Banana Bread
35 g cocoa powder
2 teaspoons instant coffee
45 ml hot water
100 g unsalted butter, melted
150 g brown sugar
A pinch of salt
1 teaspoon vanilla extract
275 g mashed banana (approximately 3 medium bananas)
2 eggs
100 g Greek yogurt (10% fat)
200 g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 banana, preferably slightly underripe
150 g dark chocolate (72% cocoa), chopped, or chocolate chips
For the Chocolate Ganache
100 g dark chocolate (54% cocoa)
120 ml unsweetened heavy whipping cream
A pinch of instant coffee

Directions

Chocolate Banana Bread
If the bananas aren’t ripe enough, place them in the oven whole, with their skins on, under the grill (broiler) for approximately 15 minutes, until the skins turn black and the flesh softens. Keep an eye on them, as the time may vary depending on your oven. Let them cool completely, then peel and mash. If using very ripe bananas, skip this step.
Peel the slightly underripe banana, cut it into chunks, and set aside.
Preheat the oven to 180°C (350°F), using conventional top and bottom heat. Line a 25 × 12 cm (approximately 10 × 4¾ inch) loaf pan with parchment paper.
In a small bowl, combine the cocoa powder and instant coffee. Add the hot water and stir until you have a smooth, thick paste without any lumps. Let it cool for a few minutes.
In a large mixing bowl, combine the melted butter, brown sugar, salt, and vanilla extract. Mix until well combined.
Add the cocoa and coffee mixture, followed by the mashed bananas, eggs, and Greek yogurt. Mix until smooth and evenly combined.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Add the dry ingredients to the wet mixture and gently fold them in with a spatula, just until no visible streaks of flour remain. Avoid overmixing.
Add the chopped dark chocolate and banana chunks. Gently fold them into the batter with a few strokes of the spatula.
Pour the batter into the prepared loaf pan and smooth the top.
Bake at 180°C (350°F) for approximately 55–65 minutes. Towards the end of the baking time, insert a toothpick into the center of the loaf. It may come out with a few moist crumbs, but there shouldn’t be any wet, uncooked batter.
Let the banana bread cool in the pan for a while, then transfer it to a wire rack. Allow it to cool completely before slicing.
Chocolate Ganache
Finely chop the chocolate and place it in a heatproof bowl.
Heat the heavy whipping cream until it’s just about to simmer, but don’t let it boil.
Pour the hot cream over the chopped chocolate, add a pinch of instant coffee and let it sit undisturbed for 1–2 minutes.
Gently stir until the chocolate has completely melted and the ganache is smooth and glossy.
Let the ganache cool until it thickens to a soft, creamy consistency.
Serve the chocolate banana bread with a generous spoonful of chocolate ganache and, optionally, a few slices of fresh banana.

Note

Nutritional values are estimates. The calorie calculation is based on 10 slices and includes the entire batch of chocolate ganache, divided equally among the servings. Actual values may vary depending on the brands and types of ingredients used, the amount of banana, portion sizes, and the amount of ganache served.

This post contains affiliate links. If you choose to make a purchase, book an activity, or use a service through these links, I may receive a small commission at no additional cost to you.