If the title of this recipe is not enough to get you drooling, then I can confirm this is absolutely delicious! A chocolate twist on banana bread, a moist sponge packed with chocolate chips, topped with more chocolate chips that get part roasted as it bakes and drenched in drizzled melted chocolate. It has sort of banana flavoured chocolate brownie vibes and is extremely moreish, this did not last long at all! Really hope you give it a go!
How to make triple chocolate banana bread
First up lets get the bananas mashed. Stick them in a large bowl and use a fork or potato masher to squish them down into a sort of puree, some small lumps are fine. Add the rest of the wet ingredients – the egg, butter, vanilla and yoghurt, mix well until combined.
Now add in the dry ingredients – the sugars, flour, cocoa, bicarbonate soda and salt and whisk through thoroughly until they dissolve into the wet mixture and you have a consistent, slightly lumpy (from a few banana pieces) chocolate batter. Add in the 70g each of the chocolate chips, leaving a few to one side.
Pour into a loaf tin that has been lightly greased with butter – line it with parchment if you like to make lifting it out easier, I just turned mine out quickly with a greased tin. Sprinkle the handfuls of chocolate chips leftover on top and bake in a pre-heated at 350f/160fan/180c or equivalent for 55mins. If it starts to catch keep baking it but cover with foil to stop it from burning.
Check with a bamboo skewer inserted that it comes out non-gooey that it is ready – remember it may be a little chocolate like though with melted chips in the cake itself but you’ll know and 55 mins to an hour will do the trick normally if your oven is hot. If not keep baking for 5 minute additional batches testing with a skewer until it comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack and drizzling over the 50g of each melted chocolate you have reserved, just microwave it in little microwave safe pots in 15 second blasts until melted and drizzle on with a spoon.
Allow to cool, best served still just slightly warmed freshly baked otherwise cold is great, keeping it in an airtight tub (if it lasts that long!).