Print Recipe

Dark Chocolate Roasted Banana Bread

Dark chocolate and roasted ripe bananas join forces to make this Dark Chocolate Roasted Banana Bread! Ripened bananas are roasted with brown sugar and warm fall spices until caramelized. These caramelized bananas are then combined with a spiced dark chocolate batter, baked, and topped with a rich ganache. This bread is moist, boldly flavored, and is guaranteed to become a favorite!


For the roasted bananas

  • 4 medium Ripe bananas
  • 2 tablespoons Light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Freshly grated nutmeg

For the spiced chocolate bread

  • 1 cup All-purpose flour lightly spooned, then measured
  • ½ cup Dutch processed cocoa powder lightly spooned into measuring cup
  • 1 teaspoon Baking soda
  • ¼ teaspoon Kosher salt
  • 1 ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • 1/8 teaspoon Ground cloves
  • 1/8 teaspoon Freshly grated nutmeg
  • 1/4 cup Coconut oil melted
  • 5 tablespoons Unsalted butter melted
  • 3/4 cup Light brown sugar packed
  • Roasted bananas see above
  • 1 large Eggs
  • 2 teaspoons Vanilla extract
  • 1 ½ tablespoons Banana liqueur
  • 3/4 cup Chocolate chips milk or semi-sweet

For the chocolate ganache

  • ¾ cup Milk chocolate chips
  • ¼ cup Semi-sweet chocolate chips
  • ¼ cup Heavy cream


Roast the bananas:

  • Preheat your oven to 375° Fahrenheit. Slice banana lengthwise (long side) in half and line them in cast iron skillet or a small baking sheet lined with parchment line your bananas. In a small bowl combine the light brown sugar, ground cinnamon, cloves, ginger, and freshly grated nutmeg. Whisk quickly to combine and sprinkle over the ripe bananas.
  • Place skillet or pan in the oven and roast bananas for 20 minutes, until the bananas are soft, the juices have released, and the sugar has somewhat caramelized. Remove from the oven and transfer the bananas, along with the caramelized syrup that's accumulated in the pan or skillet in a small bowl. Mash the bananas with a fork and set aside to cool.

Bake the roasted banana chocolate bread:

  • Lower the oven temperature to 350° Fahrenheit. Spray a loaf pan with non-stick spray and line the bottom with a rectangle of parchment paper. Set aside.
  • In a medium bowl sift the flour, cocoa powder, baking soda, ground cinnamon, salt, and spices. Set aside.
  • To a large bowl, add the melted coconut oil, melted butter, light brown sugar, and roasted bananas. Whisk with a hand whisk until combined. Add the egg and whisk until completely incorporated. Add the vanilla extract and banana liqueur. Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It's OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
  • Pour mixture into the prepared loaf pan. Place pan in the oven and bake for 45-50 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.
  • Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack and allow it to cool completely before glazing with the ganache.

Make the ganache:

  • Place the chocolate in a small bowl. Pour the heavy cream in a small saucepan and bring to a simmer. Pour the heavy cream in the chocolate and whisk until melted and shiny. Pour or drizzle over cooled cake.
  • Cake can be covered tightly in plastic wrap and kept in room temperature up to 3 days.
  • If it lasts that long.
  • Serves 8