Banana Bread with Chocolate Ganache: An Amazing Ultimate Recipe
Introduction
There’s something irresistible about the warm, honeyed aroma of bananas and butter that drifts from the oven—the smell that slows you down, pulls loved ones into the kitchen, and promises a comforting bite. This Banana Bread with Chocolate Ganache pairs tender, moist banana crumb with a silky, glossy chocolate finish: the crumb yields to the fork, the ganache melts on your tongue, and the pockets of chocolate chips add bursts of bittersweet joy. It’s a simple, soulful bake that evokes cozy mornings, casual weekend brunches, and the kind of after-school snack that becomes a family ritual. If you love classic loaves, you might also enjoy this Classic Moist Banana Bread for another take on comfort baking.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: About 75–80 minutes (including cooling)
- Servings: 8 slices (one 9×5-inch loaf)
- Difficulty Level: Easy — beginner-friendly with dependable results
Nutrition Highlights
The following values are approximate per serving (one slice, 1/8 of loaf). Estimates were calculated from standard ingredient nutrient profiles using USDA FoodData Central and rounded for clarity; consult your healthcare provider or a registered dietitian for personalized advice.
- Calories: ~300 kcal
- Protein: ~3.5 g
- Total Carbohydrates: ~47 g (Sugars ~30 g; Fiber ~2 g)
- Total Fat: ~12 g (Saturated fat ~7 g)
- Sodium: ~150 mg
Notes: These are estimates based on common ingredient portions and typical chocolate chips; actual values will vary with brands, added mix-ins, or portion size. For general dietary guidance, reputable sources include government nutrition databases and organizations such as the USDA and Mayo Clinic.
Why You’ll Love It
- Comfort and nostalgia: The banana-forward sweetness and soft texture are classic, but the glossy chocolate ganache elevates this loaf into something celebratory—perfect for family gatherings or a treat when you need something special.
- Effort vs. payoff: Minimal prep and straightforward methods deliver a bakery-level finish with one extra step (the ganache) for dramatic flavor.
- Versatility: Serve warm for a gooey finish or cooled for a cleaner slice. Add-ins and swaps let you tailor it to dietary needs or flavor cravings.
Step-by-Step Instructions
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
- 1/3 cup (5 1/3 tbsp) unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt (about 1/8 tsp)
- 1 cup (120 g) all-purpose flour
- 1/2 cup semi-sweet chocolate chips (optional — fold in for pockets of chocolate)
Ganache (makes enough to top loaf)
- 4 oz (115 g) semi-sweet chocolate, finely chopped (or chocolate chips)
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter (optional, for sheen)
Optional ingredients and substitutions
- Swap butter for 1/3 cup neutral oil (vegetable or canola) for a slightly denser crumb.
- Use 3/4 cup brown sugar (light or dark) instead of granulated for deeper caramel notes.
- For dairy-free ganache, use full-fat coconut milk and dairy-free chocolate.
- To make gluten-free, replace flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if the blend lacks it.
- Add 1/2 cup chopped nuts (walnuts or pecans), 1 tbsp instant espresso powder for depth, or swirl with caramel (see variations below). For related swirl inspiration, check this Banana Bread Caramel Swirl.
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper with overhang for easy removal.
- In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks for texture. Stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla until just combined.
- Sprinkle the baking soda and salt over the mixture, stir. Add the flour and fold in gently until just incorporated—do not overmix. If using chocolate chips or nuts, fold them in now. Practical tip: overmixing develops gluten and yields a tougher loaf.
- Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Remove from oven and let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing. Quick tip: glazing while the loaf is too hot will cause the ganache to slide off; slightly warm loaf yields a thinner finish, cooled loaf yields a neat, glossy coating.
Prepare the Ganache:
7. Place chopped chocolate in a heatproof bowl. Heat the cream until it just simmers (do not boil), then pour it over the chocolate. Let sit for 1–2 minutes, then stir gently until smooth. Stir in butter for added sheen if using. Allow ganache to cool and thicken slightly (about 5–10 minutes) so it spreads rather than runs.
8. Pour ganache over the center of the cooled loaf and use an offset spatula to spread to the edges, letting some drip down the sides for an elegant look. Let set at room temperature for 30–45 minutes, or refrigerate briefly to firm the top (about 10–15 minutes).
Best Pairings
- Morning coffee or a rich espresso — the chocolate amplifies coffee notes.
- A cup of Earl Grey or chai tea for a spiced contrast.
- Light whipped cream or a scoop of vanilla ice cream if serving warm as dessert.
- For brunch, pair with Greek yogurt and fresh berries to balance sweetness.
Keeping it Fresh
- Room temperature: Wrap tightly in plastic wrap or store in an airtight container — up to 2 days for best texture.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days; bring to room temp or microwave briefly before serving to revive softness.
- Freezer: Wrap whole loaf or wrap individual slices tightly in plastic and foil; freeze up to 2–3 months. Thaw in the fridge overnight or at room temperature for a few hours. Note: ganache can be slightly impacted by freezing; reheat gently if texture changes.
Pro Tips & Tricks
- Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness; they also help keep crumb tender.
- Measure flour by spooning it into the measuring cup and leveling with a knife — don’t scoop directly from the bag. Too much flour makes a dry loaf.
- Test doneness by inserting a toothpick near the center; a few moist crumbs are ideal. If it comes out wet, give the loaf another 5–10 minutes and check again.
- Cool the loaf completely before glazing for a neat finish; if you prefer a softer ganache layer, glaze when the loaf is slightly warm.
- For even baking, position the oven rack in the middle and rotate the pan once if your oven has hot spots.
Creative Twists
- Vegan version: Replace egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water), use coconut oil instead of butter, and make ganache with coconut milk and dairy-free chocolate.
- Gluten-free & nutty: Use a certified gluten-free 1:1 flour blend and fold in toasted pecans and a pinch of cinnamon.
- Triple Chocolate: Add 1/4 cup cocoa powder to the batter, use a mix of dark and milk chocolate chips, and top with an extra chocolate drizzle for an ultra-indulgent loaf.
- Espresso & Orange: Stir in 1 tbsp instant espresso and 1 tsp orange zest to cut sweetness and add sophistication.
All Your Questions Answered
Q: Can I make this without chocolate chips?
A: Yes — omit chips for a simpler banana loaf; the ganache still provides chocolate richness.
Q: My bread is dense and gummy in the center. What went wrong?
A: Likely underbaked or overmixed. Use the toothpick test and avoid overmixing after adding flour.
Q: Can I make the ganache ahead of time?
A: Yes. Prepare and refrigerate the ganache (covered) for up to 3 days; warm gently before glazing so it’s spreadable.
Q: How do I reduce sugar or calories?
A: Use 1/2 cup sugar or 1/2 cup brown sugar + 1/4 cup sugar; replace some sugar with mashed honey or maple syrup but reduce liquid slightly. Note that texture and browning will change.
Q: Will this freeze well?
A: Yes — freeze slices or the whole loaf (wrapped) up to 2–3 months. Thaw overnight in the fridge or at room temperature.
Conclusion
This Banana Bread with Chocolate Ganache is a show-stopping yet approachable recipe that converts everyday ripe bananas into a bake you’ll be proud to share—soft crumb, deep banana flavor, and a chocolate finish that looks as good as it tastes. Try it for a cozy weekend breakfast, a potluck centerpiece, or an anytime treat. For inspiration on chocolate-forward banana loaves, see Liv for Cake’s Triple Chocolate Banana Bread, and for a cupcake-sized chocolate-ganache twist, check out Reluctant Entertainer’s BEST Banana Bread Cupcakes with Chocolate Ganache. Share your photos, tips, and variations—I’d love to hear how yours turned out!
Print
Banana Bread with Chocolate Ganache
- Total Time: 75 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A soft and moist banana bread topped with a silky chocolate ganache, perfect for cozy mornings or special treats.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
- 1/3 cup (5 1/3 tbsp) unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt (about 1/8 tsp)
- 1 cup (120 g) all-purpose flour
- 1/2 cup semi-sweet chocolate chips (optional)
- Ganache: 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mash the ripe bananas in a large bowl and stir in melted butter.
- Mix in sugar, beaten egg, and vanilla until combined.
- Sprinkle baking soda and salt over the mixture, then stir. Add flour and gently fold in.
- Pour batter into prepared pan and bake for 55–65 minutes, until a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Prepare ganache by heating cream, pouring it over chopped chocolate, then stirring until smooth. Stir in butter for sheen (if using) and let cool slightly.
- Pour ganache over the cooled loaf and spread to the edges.
Notes
Use very ripe bananas for best flavor. Cool loaf completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3.5g
- Cholesterol: 30mg
