Go Back
slice of chocolate banana bread
Print Recipe
4.63 from 8 votes

Dark Roasted Banana Bread

Dark chocolate & roasted ripe bananas join to make this Dark Chocolate Roasted Banana Bread! Ripened bananas are roasted with brown sugar and fall spices.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Bread
Cuisine: American
Servings: 10
Calories: 461kcal
Author: Julie Clark

Ingredients

For the roasted bananas:

  • 4 ripe bananas
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg

For the chocolate bread:

  • 1 cup all-purpose flour (lightly spooned, then measured)
  • 1/2 cup Dutch processed cocoa powder (lightly spoon, then measured)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoons freshly grated nutmeg
  • 1/4 cup coconut oil (melted)
  • 5 tablespoons unsalted butter (melted)
  • 3/4 cup light brown sugar packed
  • Roasted bananas
  • 1 large egg
  • 2 teaspooons vanilla extract
  • 3/4 cup mini chocolate chips (milk or semi-sweet)

For the chocolate ganache:

US Customary - Metric

Instructions

Roast the bananas:

  • Preheat your oven to 375° Fahrenheit. Slice banana lengthwise (long side) in half and line them in lightly greased baking pan.
  • Sprinkle the light brown sugar, ground cinnamon, cloves, ginger, and freshly grated nutmeg over the bananas.
  • Roast bananas for 25 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 in a small bowl. Mash the bananas with a fork and set aside to cool.

Make the 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 vanilla extract, then whisk until completely incorporated.
  • 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 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 bread to a wire rack to cool completely.

Make the ganache:

  • Place the chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.
  • Cake can be stored in an airtight container at room temperature up to 3 days.

Notes

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 461kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 44mg | Sodium: 213mg | Potassium: 395mg | Fiber: 4g | Sugar: 39g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg