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Banana bread is one of those recipes that I would have always liked to try, and here it’s finally! There are really many variations, I wanted to try a chocolate one but still trying to create my own one. So here’s my Chocolate Banana Bread Recipe! To prepare it I used chocolate in all its forms, and to make it a little special and even more delicious. I used coconut butter both in the dough and to prepare the delicate ganache that I generously poured over it.
I can say that it was a really successful combination, given that my mother, who usually doesn’t like sweets with bananas, has definitely liked it. The dough was soft, moist and literally melts in the mouth. The glaze, thanks to the coconut butter, is velvety and creamy. It is really difficult to resist and not eat it all!
The History of Banana Bread Recipe
Contrary to what I thought, banana bread is not a recent recipe indeed! The first banana bread made its appearance in the 1930s. Bananas were not initially readily available, as they ripen quickly and transporting them by sea was complicated. After the advent of refrigeration, everything became easier, but no less expensive.
The collapse of the bag in 1929 made every food very precious, and therefore throwing overripe bananas was still something unthinkable, so a way was needed to be able to use them. In support of this need came the producers of chemical yeast, such as the Royal which began to produce it for the masses.
Starting from the 1930s, the first recipes began to appear, very far from the Chocolate Banana Bread recipe that I propose. They were considered fast loaves, with the sole purpose of feeding people. It was like this for a long time, in the 30s and 40s it was a survival food, while in the 50s it was a way to feed large families. The recipes included ingredients such as a single egg, wheat bran, few sugars and fats, no spices and milk.
Only in the 60s and 70s, the first recipes began to appear containing vanilla, citrus peel, spices. From here on, Banana Bread has started to evolve more and more. Thanks also to the culinary revolution, giving life to many recipes that used more “refined” ingredients such as butter, coffee, honey and of course chocolate giving life to the Chocolate Banana Bread.
It’s a particularly energetic dessert, since it’s based on bananas, but the addition of ingredients such as honey and dried fruit makes it really rich. Often I have seen it as a suggested food for those who practice sports like Pan de Epices, another particularly energetic bread. But let’s see how to prepare this delicious Chocolate Banana Bread Recipe!
Chocolate Banana Bread Recipe
- 375 g Bananas
- 250 g Pastry Flour
- 40 g Unsweetened Cocoa Powder
- 40 g Butter
- 40 g Coconut Butter
- 100 g Caster Sugar
- 1 Egg
- 80 g Chocolate Chips
- 15 g Cake Yeast
- 1 pinch Salt
- 100 g Dark Chocolate
- 100 g Fresh Cream
- 10 g Coconut Butter
- Grease a plumcake mold. Preheat the oven to 180 °C.
- In a bowl add all the dry ingredients apart from the sugar and the drops of chocolate and mix them.
- In a second bowl, start mashing the bananas with a fork or a potato crush. Add the melted butter and mix.
- Once mixed, add the sugar and eggs and continue stirring.
- Start adding the dry ingredients little by little. Once mixed add the chocolate chips.
- Pour the dough into the pan and bake for 45 minutes.
- Once cooked, let it cool in the pan for at least 15 minutes, then let it cool on a wire rack.
- Cut the chocolate into pieces with the knife.
- In a saucepan, heat the coconut butter and cream. Once hot, pour them over the chocolate and stir until the chocolate has melted and the mixture is completely mixed.
- Pour the ganache onto the banana bread and allow to cool completely before to serve.