If you saw my latest recipe post, you will be well aware that I am most definitely the world’s biggest advocate for making and eating banana bread. The traditional recipe that I use for my banana bread is incredibly light and fluffy, yet still jam-packed with flavour… and I can assure you that this kind of banana goodness is sure to warm anyone’s heart in an instant.
Lets get serious though… the combination of chocolate and banana bread. How had I not thought to combine the two before? While experimenting in my kitchen yesterday… I noticed that we had the perfect amount of bananas ready to make my traditional banana bread (you can find this recipe on the blog). Naturally, I thought yes… I’ll whip up my old favourite and everyone will be happy. But then I thought… why not try something a little different, and chuck in a few different ingredients to see how things go.
The result. Perfection.
This chocolatey goodness is perfectly tender and gooey. As well as the addition of cocoa, I also added lots of yummy chocolate chips to give a perfectly sweet and comforting bread. Once the bread is baked, the top will remain lightly crisp on the outside and gets super golden, while maintaining its moisture on the inside. Also, I added pistachios for a pop or colour and nuttiness, and cranberries… because I love this combination and think it works perfectly in with the banana and chocolate textures. However, you could totally add whatever nuts or fruits that you like.
Once baked, I like to ice this slice with a coconut cream frosting, something that I have been experimenting with lately and am now genuinely in love. It’s perfect rich and creamy texture balances with the gooey chocolatey bread, so I have included the recipe for this below. Ensure you ice the bread once its fully cooled, and then if you like (I highly recommend), top this slice with a dark chocolate icing. Then my friends, you have a matrimony made in heaven.
Chocolate Banana Coconut Slice
- 1/3 cup coconut oil, melted and left to sit at room temperature
- 1/3 cup maple syrup
- 2 eggs
- 3-4 large ripe bananas, mashed
- 1/3 cup almond or soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cup wholemeal spelt flour
- 1/2 cup dark cocoa powder
- 1/4 cup chopped pistachios
- 1/4 cup chopped cranberries
- 1/2 cup chocolate chips
- 1 can of full fat coconut milk (can use coconut cream)
- 3/4 cup of icing sugar
- 1/2 tsp vanilla extract
- 1 cup cocoa butter, chopped
- 4 tbsp maple syrup
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
For the Chocolate Banana Cake
- Preheat the oven to 180 degrees and line a long flat brownie or loaf tin with baking paper.
- Using a large bowl, combine the melted oil and syrup together with a wooden spoon, adding eggs one at a time until fully incorporated. Add in mashed bananas, vanilla and almond milk, then stir.
- In another bowl, combine baking soda, baking powder, cocoa and flour and whisk to mix well.
- Combine dry ingredients with the wet using a wooden spoon, folding until just combined. Add the chopped nuts, fruit and chocolate chips, and stir once more.
- Pour batter into your greased or lined pan, and bake in the oven for 35-45 minutes, or until a stick inserted into the centre is removed clean. Remove from oven and leave to cool at room temperature completely before icing.
For the Coconut Cream Filling
- Add thick coconut milk/cream to a large mixing bowl. Set aside icing sugar and vanilla in a seperate bowl.
- Using an electric hand beater, mix the coconut cream for about 1 minute until smooth and creamy. Note, it will have a similar consistency to cream cheese when whipped. Add in sugar and vanilla and mix again until light and fluffy. You may need more icing sugar if the mixture is to runny, and you may need a little water if the mixture is to thick. Adjust and taste as you go.
- Once mixed well, turn out onto cake and spread a thick even layer on top of the cake. Set icing in the fridge for 30-40 minutes, while preparing the chocolate topping.
For the Chocolate Top
- In a mixing bowl, add finely chopped cocoa butter and melt in microwave in increments of 30 seconds, stirring until melted through.
- Once melted, add maple syrup and whisk until thoroughly combined. Add cocoa powder and vanilla, whisking again to combine until there are no clumps.
- Top the cooled coconut icing with chocolate, and if you like, sprinkle with a few more nuts, fruit and chocolate drops, before leaving to harden in the fridge until set.
- I like to chop the slice into large pieces, and store in an airtight container until ready to eat. Making it last more than a day is harder said than done!!