Divine Dark Chocolate Chunk Banana Bread

Recipe By Katie Bonzer

Yield 1 Loaf


2 cups All Purpose Flour

1/2 cup 70% Cacao chopped nearly to powder

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

8 tbs Unsalted Butter soft

1/2 cup Granulated Sugar

1/2 cup Dark Brown Sugar packed

2 Eggs

2 ripe Bananas

3/4 cup Heavy Whipping Cream

1 cup Ghirardelli 60% Cacao chips

  • Preheat oven to 350 Fahrenheit
  • Butter a 9x5inch Loaf Pan
  • Chop the 70% Cacao (I use Lindt) finely enough that it can be sifted. (I did by hand to practice my knife skills. If you have a food processor it’s much faster, I just didn’t feel like cleaning it afterward.)
  • Combine Flour, Cacao, Baking Powder, Baking Soda and Salt through a sifter.
  • In a stand mixer with a paddle or with a hand mixer beat, on medium, the Butter until soft, add the Sugars until blended and then add each Egg individually just until mixed in.
  • Mash the Bananas (ripe with brown spots but still a bit firm) into a baby food like state and mix into the sugars mixing bowl until just blended.
  • On low add half of the dry ingredients until thou roughly mixed and repeat with the remaining.
  • Add the Cream and mix on low until incorporated.
  • Stir in the Cacao chips.
  • Pour batter into the loaf pan and cook on a baking sheet on middle rack for 25 mins.
  • Cover with tinfoil and bake for another 35-40 mins with a total baking time of 60-65 mins.
  • Bread will be dark crusted because of the chocolate in the flour mix but be aware that the top is not burning.
  • Test center with knife and then gently, with mitts on flip the loaf over onto the counter right side up to let it cool faster and halt any continued cooking.
  • Once completely cooled wrap it in plastic and store in a clean loaf plan for up to 4 days.
  • These would make great muffins as well and I would guess cook time would be around 17 minutes at 375. That is just a guess though, so be attentive.

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