Uploaded May 2021 | Updated September 2026, 3 weeks ago
Today we are making cocoa banana bread. This bread is packed with ripe bananas and cocoa powder and topped with tubinado sugar that gives it a beautiful caramelization. When you cut into it, it is super moist and just bursts with flavor. This is the best banana bread ever. Enjoy!
Cocoa Banana Bread
INGREDIENTS
Non-stick cooking spray, for the pan
1/2 cup turbinado sugar (divided)
1 1/2 cups plain flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp kosher salt or sea salt
6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup lightly packed light-brown sugar
1 tsp vanilla extract
1 large egg
5 extremely ripe bananas, 4 coarsely mashed and 1 sliced lengthwise
1/2 cup mascarpone, full-fat sour cream or full-fat yogurt
Preheat the oven to 350 F Spray a 9x5 loaf pan with non-stick spray. Sugar the inside of the pan with 1/4 cup of the turbinado sugar (or regular sugar if you don’t have turbinado), tapping out any excess.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together; set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, light-brown sugar and vanilla on high speed until the mixture is super light and fluffy, 3-5 minutes. Using a spatula, scrape down the sides of the bowl and add the egg. Beat until well combined and the mixture returns to that previously light, fluffy state, about 2 minutes. With the mixer on low, slowly add dry ingredients and beat just to blend. Using a spatula, fold in the mashed bananas, followed by the mascarpone, mixing just to blend.
Spoon 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 1/4 cup turbinado sugar and bake until the sides start to pull away and the cake is baked through in the centre (it’s a very dense, moist cake, but it should still spring back slightly when pressed in the center), 90-100 minutes. Let cool completely before slicing.
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Website - simply-wendy.com
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Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#bananabread #chocolatebananabread
Today we are making cocoa banana bread. This bread is packed with ripe bananas and cocoa powder and topped with tubinado sugar that gives it a beautiful caramelization. When you cut into it, it is super moist and just bursts with flavor. This is the best banana bread ever. Enjoy!
Cocoa Banana Bread
INGREDIENTS
Non-stick cooking spray, for the pan
1/2 cup turbinado sugar (divided)
1 1/2 cups plain flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp kosher salt or sea salt
6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup lightly packed light-brown sugar
1 tsp vanilla extract
1 large egg
5 extremely ripe bananas, 4 coarsely mashed and 1 sliced lengthwise
1/2 cup mascarpone, full-fat sour cream or full-fat yogurt
Preheat the oven to 350 F Spray a 9x5 loaf pan with non-stick spray. Sugar the inside of the pan with 1/4 cup of the turbinado sugar (or regular sugar if you don’t have turbinado), tapping out any excess.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together; set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, light-brown sugar and vanilla on high speed until the mixture is super light and fluffy, 3-5 minutes. Using a spatula, scrape down the sides of the bowl and add the egg. Beat until well combined and the mixture returns to that previously light, fluffy state, about 2 minutes. With the mixer on low, slowly add dry ingredients and beat just to blend. Using a spatula, fold in the mashed bananas, followed by the mascarpone, mixing just to blend.
Spoon 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 1/4 cup turbinado sugar and bake until the sides start to pull away and the cake is baked through in the centre (it’s a very dense, moist cake, but it should still spring back slightly when pressed in the center), 90-100 minutes. Let cool completely before slicing.
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#bananabread #chocolatebananabread
