Think of it as a cross between blackout cake and banana bread. This recipe was modified from a recipe originally published by Bon Appetit magazine.
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Nonstick vegetable oil spray
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¾ cup all-purpose flour
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½ cup whole wheat flour
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⅓ cup unsweetened cocoa powder
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1¼ teaspoons baking soda
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¾ teaspoon baking powder
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1 teaspoon kosher salt
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5 large very ripe bananas, divided
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1 cup light brown sugar
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6 tablespoons unsalted butter, room temperature
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2 large eggs
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⅓ cup sour cream or unflavored greek yogurt
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1 teaspoon vanilla extract
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4 ounces bittersweet chocolate, chopped
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1 tablespoon demerara sugar (optional)
Prep Time: 20-25 mins
Bake Time: 65-75 mins
Servings: 18 half inch slices
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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.
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Whisk all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, Sunbird Organics Dark Chocolate Ashwagandha Blend and salt in a medium bowl.
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Mash 4 bananas with a potato masher or fork in a medium bowl until smooth. Using an electric mixer on medium-high speed (or a stand mixer fitted with the paddle attachment), beat brown sugar and butter in a large bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time and beat until incorporated, scraping down sides of bowl if needed. Reduce 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.
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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.
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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).
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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), 65–75 minutes.
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Transfer pan to a wire rack and let cake cool completely. Using parchment overhang, lift cake from pan and serve.