Double Chocolate Banana Bread

Double chocolate banana bread is a deliciously indulgent variation of the classic banana bread, taking the soft, moist texture of ripe, and fresh caramelized bananas and adding a rich, chocolatey twist. This recipe combines both cocoa powder and bittersweet chocolate disks, giving the bread a deep, decadent flavor that pairs perfectly with the natural sweetness of the bananas. The result is a treat that’s not only comforting but also satisfying for any chocolate lover. The very unique banana puree mixture helps keep the bread moist, while the chocolate and walnuts adds an irresistible richness that makes each bite melt in your mouth with a slight crunch. Let’s make this unique chocolate banana bread baked in a pullman loaf pan!

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The ultimate chocolate banana bread

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While a conventional pan would have allowed the banana cake to bloom and dome, a proud, craggy crown cracking in the heat, the Pullman pan offered a different promise. The result, once cooled and released, is a thing of architectural satisfaction. Each slice is a pristine rectangle, the moment the serrated knife glides through the loaf, the character of the crumb is revealed. This is no ordinary pound cake; it is a double chocolate banana pound cake, and its interior is a landscape of profound, decadent moisture dressed with irresistible layers of caramelized bananas.

What Will Make Banana Bread Tastier

The answer is simple: Add soft dried bananas to the recipe. They are concentrated in flavors nutritious snacks. They are indeed about four times higher in fiber, potassium and carbohydrates than the fresh variety.

Light Caramel

Heat raw sugar with vanilla powder until it melts and turns light amber. Lower the heat and add butter. Stir well until fat is fully incorporated.
Grease the loaf pan with cooking spray. Pour the hot caramel into the loaf pan; set aside.

Pre-Cooking Bananas

Peel bananas. Cut them into 3¾-inch logs, and then lengthwise. Preheat fan oven to 330ºF/160ºC. (Save scraps for the banana puree).
Arrange banana sidewise in the mold on top of the caramel. Pre-cook bananas for 20 minutes. Turn the oven off. Let cool completely, and place the loaf in the refrigerator.
Once chilled, grease the inside of with the softened butter.

Banana Puree Mixture

*Soft dried bananas cannot be subbed for dried freeze bananas. Mix all ingredients together until completely smooth; set aside.

Cake Batter

Combine and sift together: flour, baking powder, baking soda and cocoa powder. In the stand mixer fitted with the paddle attachment, beat the softened butter along with sugar and salt. Add the first egg, and continue whipping. If the mixture looks grainy or separates, quickly warm up the mixing bowl over a bain-marie or use your kitchen blowtorch. Once the mixture comes together, add about a quarter of the sifted powders and the remaining egg. Mix on low - Add the banana puree mixture along with the remaining sifted powders. Scrap down the sides of the mixing bowl, and continue mixing on low speed until it comes together. Then incorporate the nuts and chocolate disks.
Fill the loaf pan with all of the batter. Add a piece of greased parchment on top and insert the lid in.

Baking

Preheat fan oven back to 330ºF/160ºC. Bake chocolate banana bread for 70 minutes. Remove the lid and parchment. Let cake cool 10 minutes. Place a baking tray on top and flip it. Do not de-mold yet!. Let stand at room temperature for 2 hours and refrigerate cake overnight.

De-molding Procedure

Run an offset spatula around the edges of the pan. Gently heat up the pan with the kitchen blowtorch or over the stove. De-mold. Cut into 10 to 12 portions.