Crater Banana Bread
Indulge in the rich, irresistible decadence of Crater Banana Bread, a creative twist on the classic comfort bake that hides a molten chocolate ganache surprise at its core. This moist banana bread combines the natural sweetness of ripe bananas with a luscious blend of granulated and brown sugars, creating the perfect balance of flavor. The highlight of this recipe lies in its "crater" of dark chocolate ganache, nestled in the center of the bread, making every slice an indulgent treat. With just 15 minutes of prep and simple baking steps, this loaf is an eye-catching and crowd-pleasing dessert or snack. Whether you enjoy it warm for an oozing chocolate experience or at room temperature for a fudgy center, Crater Banana Bread is destined to impress banana bread enthusiasts and chocolate lovers alike. Perfect for brunch, dessert, or gifting, this recipe redefines banana bread bliss!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams dark chocolate chips
- 60 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5 inch (23x13 cm) loaf pan and line it with parchment paper for easy removal.
In a microwave-safe bowl, melt the butter (approximately 30–45 seconds), and let it cool slightly.
Peel the bananas and mash them thoroughly in a large mixing bowl using a fork or potato masher.
Add the melted butter, granulated sugar, and light brown sugar to the mashed bananas. Whisk until combined and slightly creamy.
Crack the eggs into the bowl one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
Pour about two-thirds of the batter into the prepared loaf pan and spread evenly.
In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Remove from heat and stir in the dark chocolate chips. Whisk until smooth and glossy to create the chocolate ganache.
Spoon the ganache into the center of the banana bread batter in the pan, creating a ‘crater’. Avoid spreading it to the edges.
Pour the remaining banana bread batter over the ganache, gently spreading it to cover the chocolate layer.
Bake the banana bread in the preheated oven for 55–60 minutes, or until a toothpick inserted into the bread (avoiding the ganache center) comes out clean.
Remove from the oven and let it cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature. The molten crater center will delight banana bread lovers!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 39.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
