chocolate banana buttermilk bread

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~chocolate banana buttermilk bread~

Houdini himself couldn’t make a better chocolate banana bread! Moist, chunky chocolate and bananas, it’s a treat for the palate!

Best Chocolate Banana Bread

I call this houdini batter. The better batter than can become just about anything you want it to be.

Easy Chocolate Banana Bread

  Need brownies?  Well, then put this batter in a square or rectangular baking pan.  Need a bundt cake?  

Pull out the bundt pan and bake it. In the mood for muffins?  How ’bout going rustic and using a cast iron skillet! Presto, you got the batter right here!  

The big thing you’ll have to do is adjust your baking time depending upon your pan. Here’s a guide that can give some help!  Click here

Chocolate Chip Banana Bread with Walnuts

To me, some things just go together. And, with this recipe it’s chocolate, bananas and walnuts! Hey, I could just slice bananas on top of yogurt in a bowl and top with chocolate chips and walnuts. Yes, I’d be one happy person!

Chocolate Banana Bread Muffins

This batter is perfect for muffins. And, that’s just what I did for Pop’s birthday. He loves to indulge sometimes with desserts like this. And, you’ll find him slicing that muffin and putting some vanilla ice cream with it. Yes, that’s his style! 

Chocolate Banana Bread with Sour Cream

Now, I’m using buttermilk in this recipe, but if you want to use sour cream you certainly can. Both buttermilk and sour cream are acidic in nature. Sour cream will add more fat to the batter making it more dense and heavy. 

For a really great read on buttermilk and sour cream in cakes, click here. 

Chocolate Banana Bread with Buttermilk

If you’re serving this to others, imagine the possibilities for garnishing, styling and plating it!  How about some chocolate ganache with chopped fresh mint? Whipped cream, ice cream, plain yogurt with a drizzle of honey, fresh berries, bananas, sprinkles of coconut, a slather of cream cheese on a slice, mascarpone.

Just let your dreams float and imagination soar!

chocolate banana buttermilk bread

chocolate banana buttermilk bread

chocolate banana buttermilk bread

Yield: 2 bread loaf pans

Ingredients

  • Preheat oven to 350
  • 4 very ripe bananas smashed
  • 2 tsp. vanilla
  • 3 beaten eggs
  • ¾ cup coconut oil 
  • ½ cup buttermilk
  • 2 cups flour, all purpose
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • ½ cup unsweetened cocoa
  • 2 Tbl. instant espresso coffee, optional 
  • ½ cup sugar
  • ¾ cups chocolate chip chunks
  • 2/3 cups chopped walnuts

Instructions

  1. You’ll need two mixing bowls.  Combine the bananas, vanilla, eggs, oil, and buttermilk in one and blend well.
  2. Combine the flour, baking powder, baking soda, salt, cocoa, coffee, and sugar in another mixing bowl and blend well.  Incorporate the dry ingredients into the wet and beat well for a couple of minutes.
  3. Fold in the chocolate chips and walnuts (optional).  Pour into two greased and lightly dusted with flour bread pans. 
  4. Bake in a preheated 350 oven about 40-45 minutes or until a toothpick comes out basically clean.
  5. Remove and let cool on a rack.

Notes

1. Chocolate Ganache Recipe: If you choose to make muffins or cupcakes and want a delicious splatter icing, it's very simple.

1 cup chocolate chips, 65% cacao

1/3 cup half and half

1/2 tsp. butter, salted

On very very low heat in a small saucepan, put the chocolate chips and half and half. Blend and stir continuously until the mixture is a melted and creamy thick sauce. Add the butter and blend. On cooled cupcakes/muffins, use a whisk to splatter on top!

2. If you're making muffins/cupcakes, scoop about 1/2+ of batter in large cupcake paper holders. Bake about 28 to 32 minutes. Use a skewer to test for doneness. It should come out basically clean. The top will be crackly andyummy!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

© ally
 
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8 Comments

  1. Mama Ally,

    It came out better than I thought it would. I used organic cultured sour cream. I am thinking of making the ganache sauce and just drizzle a little over the top of each slice to make it into a dessert too. I also made mine gluten free with the flour I used. Thank you for this beautiful new recipe I will be making again.

    1. Oh, Kara, do you know how thrilling this is to hear! I love your tweaks to your liking. And, it’s such a huge honor to have you make it. The ganache would be the crowning jewel! xoxx ally

  2. Please send ingredients for the icing.
    Looks delicious!!😜

    1. Hi, Gigi! I just added to the NOTES on the recipe! Thank you! xoxx ally

  3. I tried this today, but I experienced 2 problems- the coconut oil solidified & I had a very hard time combining the ingredients. Also the cake was too bland & not sweet at all. I was wondering if I could use butter or canola oil next time & maybe add more sugar? It did however have a good texture. Thanks

    1. Hi, Norma! Thanks for sharing those challenges w/me…most certainly you could sub canola oil…I think that would work fine. If I buy coconut oil that is solid, I microwave to change from solid to fluid oil…I’ll make note of that in the recipe! And, for sure, if you want it sweeter, then add more sugar. Let me know how it fares for you, luv! Thanks for checking in w/me! xo ~ally

      1. These look absolutely delicious. Three of my daughters have birthdays in July and so I’m sure that this will be on our table more than once. Thank you so much for sharing this recipe.

        1. Oh, gosh, Lynne! You’re gonna be a busy mama! It’s the same recipe that I just used w/muffin tin (or cupcake tin). They were pretty fabulous! The muffins/cupcakes will bake in about 25 to 28 minutes. Just check w/a wooden skewer for doneness. And, you know that they continue to ‘cook’ once you pull them from the oven. Sooooooooooooooo yummy! Thanks for your beautiful support! xox ally

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