Spicy Chocolate Banana Bread
For this loaf, I started out with my master quick bread recipe as a template. Then I added dark chocolate, ripe bananas, and spicy cayenne for a unique flavor combination! The chocolate gives it a rich, decadent flavor with a kick of cayenne at the end.
OVERVIEW
- Skill Level: Beginner
- Components Used: Fruit or Veg Quick Bread Master Recipe
I love customizable recipes! I took my favorite Fruit or Veg Quick Bread Master Recipe and by making a few additions and tweaks, I found exactly what I was looking for. A rich, chocolatey banana bread with a special kick of cayenne.
I was inspired by my Spicy Chocolate Cookie recipe. I wanted the same spicy chocolate flavor but wanted to add one more element that goes great with chocolate… banana! I encourage you to play around with customizable recipes. I bet you’ll come up with an amazing flavor combination.
This combination of cayenne and chocolate is also known as “Mexican Hot Chocolate”. I love the surprise hint of spice. You can find this flavor combination in hot chocolate, cookies, cakes, dark chocolate bars, and now loaf breads!
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other delicious loaf bread recipes!
Spicy Chocolate Banana Bread
This recipe is based off my master quick bread recipe. I added dark chocolate, ripe bananas, and spicy cayenne for a unique flavor combination.
Ingredients
- 210 grams (1 ¾ cups) all-purpose flour
- 20 grams (¼ cup) cocoa powder, natural or dutch processed
- 200 grams (1 cup) dark brown sugar
- 10 grams (1 tablespoon) baking powder
- 2 grams (½ teaspoon) kosher salt
- ½ teaspoon cayenne powder
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 113 grams (½ cup, 120 milliliters) neutral-flavored oil (canola, vegetable, safflower, grapeseed)
- 2 teaspoons vanilla extract
- 480 grams (2 cups) mashed ripe banana (optional: plus 1 sliced banana for garnish)
- 225 grams (1 ½ cups) dark or semi-sweet chocolate chips, divided
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
- Prep an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
To Make the Batter:
- In a large mixing bowl, whisk together the flour (210 grams, 1 ¾ cup), cocoa powder (20 grams, ¼ cup), dark brown sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (2 grams, ½ teaspoon), cayenne powder (½ teaspoon), and ground cinnamon (1 teaspoon).
- In a separate bowl, lightly whisk together the eggs (2 large), milk (85 grams, 1 tablespoons), oil (113 grams, ½ cup), vanilla extract (2 teaspoons), and mashed ripe banana (480 grams, 2 cups).
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- Gently fold in 1 cup of the chocolate chips.
- Pour into your loaf tin. Sprinkle the remaining ½ cup chocolate chips on top. Optional: garnish the top of the loaf with the sliced banana.
- Bake at 350°F/175°C for 60-70 minutes until lightly golden brown and the top springs back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
- Store uneaten bread covered in foil or plastic wrap at room temperature for up to 3 days.
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Nutrition Information:
Amount Per Serving: Calories: 0
40 Comments on “Spicy Chocolate Banana Bread”
Wow, beautiful pictures and a really intriguing take on a classic. Thanks for this, it’s got me drooling…
Ahhh, it looks fantastic!
I think, I wouldn’t be able to resist eating all the chocolate chips before putting them on the bread :))
I’ve been putting chocolate chips in banana bread for years, but this definitely takes it to a whole new level! Fabulous recipe. Love the sliced bananas on top! Another winner.
I have a thing from traditional recipes too – doing things properly, because it’s always the best way. Of course, I have a more distinct direction too. This looks truly wonderful. Am loving the blog – I shall start following 😀
This looks great! I bet it tastes really amazing as well!
Mmm, chocolate banana bread! One of my favorites 🙂
Also, is the Hershey’s chocolate dutched or not? I have some non-dutched cocoa powder but I am not sure if that will work in this recipe.
The Hershey’s is a mix of duched and non-dutched. It is the only kind I have ever seen that is “dark chocolate cocoa powder.” Really any unsweetened cocoa powder would work (dutched or un-dutched) it just might not have as intense of a chocolate flavor. If you wanted to bump up the chocolate intensity because you aren’t using the dark chocolate cocoa powder you can use increase the cocoa powder to 1/2 cup and knock back the flour to 1 1/2 cups. Let me know how you like it!
Made this today for the first time and followed your recommendation for increasing cocoa (I used dutch processed) to 1/2 cup and decreasing flour to 1.5 cups. SO yummy!! Definitely needed the full hour to be fully baked but so so good! I had several taste testers and the cayenne was just enough for them to notice something different but was definitely not ‘hot’.
I really like your take on this. I think you hit the description spot on. It’s definitely a classic with a twist! There is certainly something special about classic recipes and heirloom recipes. I love hearing about the origins of a recipe or the memories they evoke. It makes them so special!
On a random side note, I’ve made probably hundreds of banana bread loaves, and have never, not once, thought to garnish with sliced banana on the top. Simple, and beautiful. I had a *head desk* moment when I saw it.
I didn’t realize your blog was so new! It feels quite established to me. I’m looking forward to see what your new blog-philosophy inspires. You’ve certainly inspired me to consider honing in my own philosophy (blog also created in October.)
Haha. “Head on desk moment.” Love it. I was just thinking that if I made the bread chocolate I needed to somehow let people know that it also had banana in it.
Can’t wait to see what you discover as your own personal philosophy!
I LOVE chocolate with a kick! So yummy! Are you sure you don’t want to move to Texas and share that bread with me? Pretty please?
Actually yes! I used to live in Austin and I loved it. Didn’t want to leave. But the hubby got a huge promotion at his job here in Kansas that we couldn’t refuse. Some day we will go back though! I love it there.
I totally agree with finding your food philosophy and setting the right tone for your blog — something which separates the good from the great blogs, yours is the latter. And I think that you capture it all extremely well in the recipes you choose to share combined with the great styling in your photos and vignettes — keep up the great work!!!
yumm! Should have tried your recipe for Banana Bread:)
Your photos are divine! I never imagined chocolate, banana, and cayenne in the same recipe but it sound intriguing so I am going to have to try it!! Thank you for sharing it!!
my sister posted this on my facebook with the message, “cayenne in weird things makes me think of you.” I’m so excited to try this and totally agree with your food philosophy of tweaking classics. thanks!
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I love the idea of putting banana slices on the top of the loaf.
Thank you! I was surprised I had never thought of this before!
What can I say? Thank you! Thank you! Thank you! As a kid, I baked dozens and dozens of banana chocolate chip muffins! They were my favorite. I have long ago lost the recipe and this will bring back a little of that sweet, familiar flavor!
-Cindy
I love the spicy in your bread! I am notorious with my spices haha
Yum!! I need to make this soon!
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I LOVE this recipe! It is different, unique, and extremely moist. The flavor reminds me of Mexican Hot Chocolate, a favorite and spicy drink of mine. I love the combination of that flavor profile with the nutty browned butter and the traditional banana bread.
So glad you loved it K! It reminds me of Mexican Hot Chocolate too! One of my favorite drinks as well!
Perfect, I love this.
Yum. Will I see u Friday?
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Love this! I LOVE bananas! I am loving all the yummy looking banana treats that you shared along with the fantastic looking bread. Thank you so much for sharing your talent!
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This recipe is flat-out delicious. I love that it has just enough heat to wake up your tastebuds without shouting, “Hey! I’ve got cayenne!” I’ll be making this again and again, for sure. Thanks for sharing.
This was a super easy recipe. Prep time was a cinch, as was clean-up. I added some vanilla extract per one of the reviews. I normally add walnuts to my bread, but b/c of a tree nut allergy in the house, I had to come up with something else to add. I added about a cup of fresh blueberries and some dried cranberries to the batter. What a wonderful addition. Next time I’ll add more blueberries as I loved the flavor it added. I used 5 very ripe banana’s and the bread was super moist. I had enough batter left over to make 6 muffins in addition to the loaf. I’d like to reduce the butter next time also and replace it wtih applesauce and add some chopped up apples to the batter as well. This is a keeper. Thanks!
I’m a big fan of Banana Bread . I can’t wait to try this. It is so intriguing! I’ll follow and try to do it at the weekend. Thanks for your guide
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Nice recipe. I mixed it up a bit. Added a teaspoon of cayenne pepper instead of 1/2. Melted some of a dark chocolate bar and added it to wet mix along with a little seville orange extract also added honeycomb (puff candy) to mix and used some sprinkled on top when in loaf tin along with choc chips. The puff candy melts on top and pairs well with banana slices.
Worked out great and was tasty!
Your rendition sounds amazing! So glad you enjoyed it!
Sounds great, wish I had some right now. I plan on trying this with a box of brownie mix and your delicious concoction mix. Thx.