Banana chocolate dessert recipes are honestly one of the best things to make when that happens.
You do not need anything fancy, just ripe bananas and some chocolate, and the result is always something special. I came across five recipes that are all completely different from each other. There is a soft-edged cookie, a creamy layered cake, a quick everyday bake, a fluffy muffin and the always reliable chocolate banana bread. Here they all are, one by one. This post contains affiliate links.
Soft Banana Chocolate Chip Cookies
This is a great place to start if banana baking is new territory. The ripe banana works as a natural sweetener here, and it also gives the dough its lovely soft texture. Chocolate chips are the classic choice because they hold their shape during baking and stay as visible chunks in the finished cookie. If there are no chips at home, roughly chopped dark chocolate works just as well.
Ingredients:
26 dkg plain flour
2 tsp baking powder
1 tbsp cornstarch
1 large pinch of salt
2 ripe bananas
12 dkg butter
15 dkg brown sugar
5 dkg caster sugar
1 tsp vanilla extract
20 dkg dark chocolate chips or dark chocolate
Method: Mix the flour, baking powder, cornstarch and salt together in a bowl, then mash the bananas in a separate bowl. Add the softened butter and both sugars and beat until fluffy. Add the vanilla extract. Pour in the flour mixture and stir to combine, then fold in the chocolate chips or chopped dark chocolate. Once the dough is even, cover it and chill in the fridge for 30 minutes. Preheat the oven to 375 °F and line a baking tray with parchment paper. Scoop small mounds of dough onto the tray using a spoon or cookie scoop, leaving a little space between each one, then bake for 9 to 10 minutes until the edges just start to turn light golden brown. Leave them to cool on the tray.
Banana Cream Cocoa Cake
This one is a little more involved, but it is absolutely worth it. The base is a cocoa and walnut sponge, then comes the fresh banana, then a pudding and butter cream on top, and finally grated chocolate to finish. It is best made a few hours ahead because it really needs time in the fridge to set properly.
Sponge:
6 eggs
6 tbsp caster sugar
6 tbsp bread flour
6 tbsp ground walnuts
1 packet baking powder
1 tbsp cocoa powdete
Cream:
2 packets vanilla pudding powder
12 tbsp caster sugar
7 tbsp plain flour
2 eggs
1 packet vanilla sugar
1 litre milk
200 g butter
5 bananas
Topping:
chocolate, grated
Method: Beat the eggs and sugar until fluffy, then add the flour mixed with baking powder and cocoa, adding it gradually in small amounts. Add the ground walnuts and mix everything well. Pour the batter into a baking tin lined with parchment paper, roughly 24×40 cm, smooth it out and bake at 350 °F for 20 minutes. Now for the cream. Put the milk on to heat. Mix the eggs, sugar, flour and pudding powder together, then stir them into a little warm milk until smooth. Pour this mixture into the hot milk and stir continuously over the heat until a thick cream forms. Beat the butter until fluffy, then work it into the cooled cream in small amounts, mixing thoroughly. Arrange the sliced bananas over the cooled sponge, spread the cream on top and put it in the fridge for a few hours. Finish with grated chocolate on top.
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Quick Banana Chocolate Bake
This banana chocolate dessert recipe is the one to reach for when time is short. There is nothing complicated about it, it takes about 10 minutes to put together and around 20 to 25 minutes to bake. It is a really good starting point for anyone trying banana baking for the first time
IIngredients:
18 dkg flour
half a packet of baking powder
125 dkg soft butter or margarine
10 dkg sugar
2 medium bananas + 1 for decoration
2 eggs
5 to 10 dkg finely chopped chocolate
2 tbsp cocoa powder
Method: Mash the banana with a fork. Chop the dark chocolate into small pieces. Beat the sugar and eggs until fluffy, then add the butter and finally the banana. Mix everything well together. Stir the baking powder and cocoa into the flour. Gradually add the flour mixture to the banana mixture and fold in the chocolate pieces at the end. Line the baking tin with parchment paper or grease and flour it. Bake in a preheated oven at 350 °F to 350 °F for 20 to 25 minutes. Check with a skewer to make sure it is baked through.
Fluffy Banana Chocolate Muffins
Muffins are one of the hardest things to get wrong. This version turns out light and airy thanks to the combination of baking powder and bicarbonate of soda, and the chocolate pieces melt beautifully into the batter as they bake. It is worth scattering a few extra pieces on top before they go into the oven to make them look even better when they come out.
Ingredients:
25 dkg plain flour
10 dkg sugar
10 dkg dark chocolate
2 ripe bananas
2 eggs
0.8 dl vegetable oil
1 dl milk
1 packet vanilla sugar
1 tsp baking powder
half tsp bicarbonate of soda
1 pinch of salt
Method: Preheat the oven to 350 °F and line the muffin tin with paper cases. Mash the bananas with a fork, then beat in the eggs, sugar, vanilla sugar, oil and milk. Sift the flour into a separate bowl and mix in the baking powder, bicarbonate of soda and salt, then gently fold this into the banana mixture. Add the chocolate pieces and fold them in. Spoon the batter into the muffin cases and bake for around 20 minutes until the tops are a nice golden brown. Test with a skewer – if it comes out clean, they are done.
These are the tools that make the recipe so much easier:
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Chocolate Banana Bread
Banana bread is the kind of classic that never really goes out of style. This chocolate version is darker and richer than the plain one. It is best served warm, but it is also great the next day when the flavours have had time to settle. If a bigger batch goes in the oven, it freezes really well too.
Ingredients:
3 ripe bananas
2 eggs
10 dkg butter (melted)
10 dkg brown sugar
1 tsp vanilla extract
20 dkg flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
10 dkg dark chocolate (chopped, or chocolate chips)
Method: Preheat the oven to 350 °F (or 338 °F for fan). Line a loaf tin with parchment paper or grease it well. Mash the bananas in a bowl with a fork, then add the eggs, melted butter, sugar and vanilla. Mix thoroughly. In a separate bowl combine the dry ingredients: flour, baking powder, bicarbonate of soda and salt. Add the flour mixture to the banana mixture and stir until combined. Add the roughly chopped chocolate and fold it in (save a little to scatter on top). Pour the batter into the tin and bake for around 50 to 55 minutes until golden brown and a skewer comes out clean. Leave it to rest for 10 to 15 minutes, then turn out onto a cooling rack. Slice the soft chocolate banana bread and serve it warm – that is when it is at its very best.
One More Thing About Ripe Bananas
All five of these banana chocolate dessert recipes work best with properly ripe bananas. The spotty, brownish ones are much sweeter and softer, and they blend into the batter so much more easily. If there are none at home, there is a simple trick: put the bananas in the oven unpeeled at 300 °F for 15 to 20 minutes. When the skin turns completely black, the inside will be soft and sweet, just as if they had been ripening for days.
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