Super fudgy banana bread with dark chocolate, peanut butter and spices. This is without a doubt the best banana bread in the world! It’s a perfect mix of bittersweet dark chocolate, ripe bananas and spices for extra oomph.
Fudgy Banana Bread – how to
The key is to use super ripe bananas and don’t spare on the peanut butter. I gave this loaf a good 35 minutes in the oven and 10 minutes resting time and still, it was beyond fudgy and moist in the middle. The crust is perfectly spongy – like cake texture – to balance it all out.
Obviously the tin or baking mould you’re using has got something to say as well. I used a normal bread loaf tin which has got a perfect depth and shape for this super moist banana bread.
I’m a sucker for dark chocolate and I’m opposite of most people. I can eat looooads of dark chocolate but only ONE piece of milk chocolate. It’s too sweet for me. And therefore there was no doubt that I’d be using dark chocolate for this recipe. The balance between bitter (chocolate) and sweet (banana) is just a winning combo. I also used flavoured chocolate* infused with hints of orange
*The chocolate was gifted to me
and spices. You can use normal dark chocolate though as long as it’s of good quality. Or if you’re into that whole sweet with sweet stuff then why not try with milk chocolate and make this a double/triple chocolate banana bread.
Fudgy Banana Bread with dark chocolate and peanut butter
Super fudgy banana bread with dark chocolate, peanut butter and spices. This is without a doubt the best banana bread in the world! It's a perfect mix of bittersweet dark chocolate, ripe bananas and spices for extra oomph. Super fudgy banana bread with dark chocolate, peanut butter and spices. This is without a doubt the best banana bread in the world! It's a perfect mix of bittersweet dark chocolate, ripe bananas and spices for extra oomph.
- 4 dl wholemeal flour ((400 ml))
- 1 bar dark chocolate (90-100 g) (I used Maya Gold from Black and Greens)
- 3 bananas ((roughly 230 g))
- 10 dates (soft, stone removed)
- 1 tsp baking powder
- 2 eggs, room temperature
- 2 tsp cinnamon
- 4 large tbsp scoops of smooth peanut butter
- 3 tbsp dark cocoa powder
- 200 ml almond milk ((2 dl))
- a nip of salt
Alternative spices – if you're using plain chocolate
- 1 dash nutmeg, ground
- 1 dash vanilla paste
- 1 tbsp organic orange peel
Turn on the oven at 175 C (no fan)
Blend the dates and bananas to a puree. Transfer to a bowl and add in the peanut butter.
Add eggs, milk, cinnamon, cocoa powder, baking powder and salt and mix well.
Add chopped chocolate.
Stir in the flour one cup at a time until you have a smooth batter.
Transfer to a tin lined with baking paper and bake in the middle of the oven for 30-35 minutes. (Keep an eye on it)
Let it cool slightly before eating/slicing. Enjoy!
You can make the baking paper completely wet before lining your tin. This makes the paper more easy to work with and shape into the mould.
Here’s a link to the chocolate I used (the chocolate was gifted to me from Green and Blacks)
And if you’re up for a glutenfree version of banana bread, why not try my Banana Bread with Coconut Flour