Recipes
Chocolate Banana Bread
Author:
Anjuli Dharna
Servings
1 loaf
Prep Time
20 minutes
Cook Time
1 hour
Ingredients
-
¼ cup Panela Cane Sugar, divided (for coating and topping)
-
1 ¼ cups all-purpose flour
- ¼ cup oat flour
-
½ cup Morogoro Cacao Powder
- 1 tsp baking soda
- 1 tsp kosher salt
-
3 Tbsp cooled brewed coffee
-
6 Tbsp (¾ stick) unsalted butter, melted
-
⅓ cup date sugar
-
¼ cup Panela Cane Sugar
-
1 tsp Nyanza Vanilla Extract
- 1 large egg
- 5 extremely ripe bananas, 4 mashed and 1 sliced lengthwise for topping
-
½ cup (4 oz) full-fat yogurt
Directions
Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with a nonstick spray. Sugar the inside of the pan with some panela for topping and coating, tapping out any excess.
In a medium bowl, whisk the flour, cacao powder, baking soda and salt together; set aside.
Whisk the butter, date sugar, panela sugar and vanilla on high speed until the mixture is super light and fluffy, about 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and add the egg and cooled coffee. Whisk again until well combined and the mixture returns to that previously light, fluffy state, about 2 minutes.
Switching to a spatula, slowly add the dry ingredients and mix just to blend. Using a spatula, fold in the mashed bananas, followed by the yogurt, again mixing just to blend.
Pour the batter into the prepared loaf pan, smoothing the top. Place the banana halves, cut-side up, on top of the batter. Sprinkle with the remaining panela sugar and bake until the sides start to pull away and the cake is baked through in the center ~ 60 mins.
Let cool completely before slicing.