This recipe was modified from a recipe originally published by Bon Appetit magazine.
This sweet treat is a perfect fusion of moist, dense banana bread and decadent blackout cake, with an added boost of our Sunbird Organics dark chocolate ashwagandha powder. This recipe not only satisfies your sweet tooth but also provides you with the healing and restorative benefits of ashwagandha, a popular adaptogenic herb known for its ability to reduce stress and boost energy levels. Serve as a breakfast or a dessert option, and feel free to customize with your favorite toppings. Follow our easy step-by-step instructions and enjoy!
Prep Time: 20-25 mins
Bake Time: 65-75 mins
Servings: 18 half inch slices
- ¼ cup of Sunbird Organics dark chocolate ashwagandha powder
- Nonstick vegetable oil spray
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 5 large very ripe bananas, divided
- 1 cup light brown sugar
- 6 tablespoons unsalted butter, room temperature
- 2 large eggs
- ⅓ cup sour cream or unflavored Greek yogurt
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoon demerara sugar (optional)
- ¼ cup chopped walnuts (optional)
- Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment paper, leaving a generous overhang on long sides.
- In a medium bowl, combine and whisk the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, Sunbird Organics dark chocolate ashwagandha powder and salt.
- In a separate medium bowl, mash 4 bananas with a potato masher or fork until smooth.
- In another bowl, use an electric mixer (or a stand mixer fitted with the paddle attachment) to beat brown sugar and butter in a large bowl until light and fluffy, about 4-5 minutes on medium-high speed. Add eggs one at a time and beat until incorporated, scraping down sides of bowl if needed.
- Reduce the speed to medium-low, add sour cream or yogurt, vanilla, and mashed bananas; beat until combined. The mixture may look grainy and broken at this point, but don’t worry, it will be fine when the dry ingredients are added.
- Reduce mixer speed to low and gradually add dry ingredients, beating just until incorporated (do not overmix or cake will become tough). Fold in chocolate.
- Scrape batter into prepared pan and smooth top. Slice remaining banana lengthwise into 3 equally thick planks and place on top of cake, cut sides up. Sprinkle batter, as well as bananas, with demerara sugar (optional). Alternatively, you can add chopped walnuts to the top of the loaf after baking about 30 minutes to avoid burning the walnuts.
- Bake cake until a tester inserted into the center comes out clean (there may be some melted chocolate residue left on the tester, which is fine), about 65–75 minutes.
- Transfer pan to a wire rack and let cake cool completely. Using parchment overhang, lift cake from pan and serve.