Dark chocolate and roasted ripe bananas join forces to make this Dark Chocolate Roasted Banana Bread! Ripened bananas are roasted with brown sugar and warm fall spices until caramelized. These caramelized bananas are then combined with a spiced dark chocolate batter, baked, and topped with a rich ganache. This bread is moist, boldly flavored, and is guaranteed to become a favorite!
I can’t get Wu-Tang’s ‘Method Man’ out of my head.
Here I am…
Here I am…
I blame it on that video circulating the interwebs of a barbershop quartet singing Shaggy’s, ‘It wasn’t me’.
Now I wonder, can they pull of ‘Method Man’ with such finesse?
I’m sort of obsessing over this.
Someone needs to get on this.
For my entertainment.
Admit it – You’re curious to hear it turns it out.
Now flow with me, let’s talk about this Dark Chocolate Roasted Banana Bread.
I ripened bananas just to bake this cake.
Then I roasted ripened bananas with warm fall spices. ‘Tis the season.
The bananas do their thing in the oven: Releasing juices, caramelizing, getting all roasty delicious in the oven.
Roasting bananas not only brings out their flavor, the caramelization combined with fall spices make ‘em all deep and whatnot.
Like when Mos Def spits a bar.
The bananas are mashed and cooled.
A chocolate batter blended with fall spices comes together.
Roasted bananas are added to this fall spiced chocolate batter. Don’t forget those roasted mashed bananas. It’s why we’re doing this.
Chocolate chips are folded.
Cool this sumbitch.
And drizzled with a chocolate ganache, naturally.
I firmly stand by this Dark Chocolate Roasted Banana Bread.
That deeply spiced chocolate essence. Oven roasted bananas bringing caramelization and that nice bit of roasted smoke.
Chocolate chips in almost every bite.
And of course, that drizzle of chocolate ganache.
This is not your basic quick bread.
This Dark Chocolate Roasted Banana Bread is anything but basic.
Now where can I find a barbershop quartet to successfully acapella my favorite hip-hop classics?
If you bake it, tag @mindoverbatterny on the Instagrams!
Dark Chocolate Roasted Banana Bread
- For the roasted bananas
- Ripe bananas - 4 medium
- Light brown sugar - 2 tablespoons
- Ground cinnamon - 1 teaspoon
- Ground cloves - 1/4 teaspoon
- Ground ginger - 1/4 teaspoon
- Freshly grated nutmeg - 1/8 teaspoon
- For the spiced chocolate bread
- All-purpose flour, lightly spooned, then measured - 1 cup
- Dutch processed cocoa powder, lightly spooned into measuring cup - ½ cup
- Baking soda - 1 teaspoon
- Kosher salt - ¼ teaspoon
- Ground cinnamon - 1 ½ teaspoon
- Ground ginger - ½ teaspoon
- Ground cloves - 1/8 teaspoon
- Freshly grated nutmeg - 1/8 teaspoon
- Coconut oil, melted - 1/4 cup
- Unsalted butter, melted - 5 tablespoons
- Light brown sugar, packed - 3/4 cup
- Roasted bananas (see above)
- Eggs - 1 large
- Vanilla extract - 2 teaspoons
- Banana liqueur - 1 ½ tablespoons
- Chocolate chips, milk or semi-sweet - 3/4 cup
- For the chocolate ganache
- Milk chocolate chips - ¾ cup
- Semi-sweet chocolate chips - ¼ cup
- Heavy cream - ¼ cup
Roast the bananas:
Preheat your oven to 375° Fahrenheit. Slice banana lengthwise (long side) in half and line them in cast iron skillet or a small baking sheet lined with parchment line your bananas. In a small bowl combine the light brown sugar, ground cinnamon, cloves, ginger, and freshly grated nutmeg. Whisk quickly to combine and sprinkle over the ripe bananas.
Place skillet or pan in the oven and roast bananas for 20 minutes, until the bananas are soft, the juices have released, and the sugar has somewhat caramelized. Remove from the oven and transfer the bananas, along with the caramelized syrup that's accumulated in the pan or skillet in a small bowl. Mash the bananas with a fork and set aside to cool.
Bake the roasted banana chocolate bread:
Lower the oven temperature to 350° Fahrenheit. Spray a loaf pan with non-stick spray and line the bottom with a rectangle of parchment paper. Set aside.
In a medium bowl sift the flour, cocoa powder, baking soda, ground cinnamon, salt, and spices. Set aside.
To a large bowl, add the melted coconut oil, melted butter, light brown sugar, and roasted bananas. Whisk with a hand whisk until combined. Add the egg and whisk until completely incorporated. Add the vanilla extract and banana liqueur. Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It's OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
Pour mixture into the prepared loaf pan. Place pan in the oven and bake for 45-50 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack and allow it to cool completely before glazing with the ganache.
Make the ganache:
Place the chocolate in a small bowl. Pour the heavy cream in a small saucepan and bring to a simmer. Pour the heavy cream in the chocolate and whisk until melted and shiny. Pour or drizzle over cooled cake.
Cake can be covered tightly in plastic wrap and kept in room temperature up to 3 days.
If it lasts that long.