Baker Bettie

Dark Chocolate Banana Bread with Cayenne

Dark Chocolate Banana Bread with Cayenne wrapped in paper

Ever since I started this blog in November I have been trying to figure out what my food philosophy is.  I feel like every great food blogger or personality has some sort of philosophy and direction.  I know I have one too. It is just a matter of figuring out what specifically I am passionate about and exploring it.

Dark Chocolate Banana Bread loaf on left side photo, a slice of bread buttered with a knife on right side

And I think I am getting close.  I sort of have this thing for old recipes and classic food.  There is something about those dishes that everyone’s grandma made them that brings comfort and nostalgia.  But I have a hard time sticking to those classic recipes.  I always have to put some kind of spin on them to make a classic more modern.  So I’m thinking this is what gets me the most passionate.  Classic recipes with a twist!

Dark Chocolate Banana Bread with Cayenne loaf on a wooden board

And I have one for you today!  I took a good old classic Banana Bread recipe and put a spin on it up by making the bread dark chocolate and giving it a kick of cayenne.  The cayenne doesn’t hit you at first, but it kicks in a bit later and makes you think “Hmmm. What is that? My taste buds are dancing!” Does anyone else besides me get that imagery when they taste a little heat?  That your taste buds are dancing around in your mouth….?  Anyone…? No? Ok…

A slice of Dark Chocolate Banana Bread with Cayenne with butter and a cup of coffee

Dark Chocolate Banana Bread with Cayenne loaf with a cup of coffee

Dark Chocolate Banana Bread with Cayenne loaf wrapped in paper

Dark Chocolate Banana Bread with Cayenne



  • 1 3/4 cups all-purpose flour
  • 1/4 cup dark chocolate cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 cup butter, browned and cooled to room temperature
  • 2 eggs, lightly beaten
  • 3 ripe bananas, mashed, plus 1 banana sliced for garnish
  • 1 cup plus 3/4 cup chocolate chips


  1. Preheat oven to 350 degrees. Butter and lightly flour a loaf pan.
  2. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, and cayenne. In a medium bowl combine the butter, eggs, and 3 smashed bananas. Using a spatula, fold the wet ingredients into the dry ingredients until everything is wet. Add the 1 cup of chocolate chips and mix into the batter. Do not over mix. Pour into the prepared loaf pan. Top the batter with the 3/4 cup of chocolate chips and the sliced bananas. Bake on the middle rack for 50-60 minutes until a toothpick inserted into the middle comes out clean.
  3. Allow to cool in the loaf pan for 15 minutes before turning out onto a cooling rack to finish cooling.
Nutrition Information:

Amount Per Serving: Calories: 0

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39 comments on “Dark Chocolate Banana Bread with Cayenne”

  1. Wow, beautiful pictures and a really intriguing take on a classic. Thanks for this, it’s got me drooling…

  2. Ahhh, it looks fantastic!
    I think, I wouldn’t be able to resist eating all the chocolate chips before putting them on the bread :))

  3. 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.

  4. 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 😀

  5. This looks great! I bet it tastes really amazing as well!

  6. 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’.

  7. 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!

  8. 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.

  9. 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!!!

  10. yumm! Should have tried your recipe for Banana Bread:)

  11. 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!!

  12. 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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  14. I love the idea of putting banana slices on the top of the loaf.

  15. 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!


  16. I love the spicy in your bread! I am notorious with my spices haha

  17. Yum!! I need to make this soon!

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  19. 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!

  20. Perfect, I love this.

  21. Amazing blog! Do you have any tips and hints for aspiring writers?
    I’m planning to start my own website soon but I’m a little lost on everything.

    Would you advise starting with a free platform
    like WordPress or go for a paid option? There are so many
    choices out there that I’m completely overwhelmed .. Any ideas? Thank you!

  22. Hola! I’ve been following your web site for some time now and finally
    got the courage to go ahead and give you a shout out from Porter Tx!
    Just wanted to tell you keep up the great job!

  23. Hello, I do think your web site may be having web browser compatibility issues.
    Whenever I look at your site in Safari, it looks fine but
    when opening in I.E., it has some overlapping issues.
    I just wanted to give you a quick heads up! Apart from that, great blog!

  24. 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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  26. 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.

  27. 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!

  28. 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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  31. 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!

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