Before we dive in, I give you full permission to indulge in this banana bread turned triple chocolate banana bread before you embark on your New Year’s resolution. Why not end 2014 with a bang, right? This is the cake that you’re going bring to your family’s house for the holidays, bake to impress your boyfriend, and/or make all for yourself before you start your kale and quinoa diet come January 1st. This is the cake. I wrote this blog up like ten times before and it got deleted all ten times, so I’m gonna make this one quick for ya.
My best attempt at describing this dessert is a chocolatey-banana firework in your mouth. It’s quite honestly one of the best desserts I’ve ever made and for all us health nuts out there, I’ve included a vegan and gluten free version too. I recommend serving this cake warm and drizzling it with Emmy’s chocolate sauce.
- 3 ripe bananas + a few slices for garnish
- ½ cup Earth Balance vegan butter
- ¾ cup brown sugar
- 1 egg (see below for vegan version)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup all-purpose flour (see below for gluten free version)
- ½ cup cocoa powder
- 1½ cups semisweet chocolate chips
- Emmy's Chocolate Sauce
- Preheat the oven to 350F.
- In a large bowl peel and mash the bananas with a fork. Pour in the melted butter, sugar, egg, and vanilla extract and stir until well combined.
- In a separate bowl pour in the baking soda, salt, flour, and cocoa powder. With a whisk, or a spoon, mix all of the ingredients together until they form one mixture and become a light brown color.
- Pour the dry ingredients into the banana bowl and mix until you don't see anymore flour. Be careful not to over stir or the cake will become tough!
- Mix in the chocolate chips.
- Lightly oil or grease your 5x9 in. loaf pan and pour in the mixture. Place the pan in the oven for one hour. At 50 minutes, dip a knife into the mixture, if it comes out clean then you're ready! Turn the oven off and let the cake cool for about 5 minutes.
- Serve warm topped with banana slices and drizzled with Emmy's chocolate sauce.
For a gluten free version substitute all-purpose flour for gluten free flour.
Recipe adapted from Smitten Kitchen.
Will you be making this recipe? Let me know your thoughts below!