This banana bread with chocolate filling is in the middle filled with chocolate spread and topped with a banana for a beautiful look. I used the new chocolate spread from Caotina, which keeps its consistency also when getting cooked. A lot of chocolate spreads do get hard when you put them in the oven, like chocolate itself. And in my personal opinion a banana bread with a liquid chocolate filling, which is still liquid after three days…, is way much better than if the chocolate gets hard inside. As it is a new product, I am not sure if you can find it all over the world. But do a little research and maybe there is chocolate spread in your country which keeps its consistency. I hope so for you!
So, are you ready for this mindblowing banana bread recipe with a liquid chocolate filling?
I suggest you spread your banana on top with date syrup or honey, this way the banana doesn’t turn black and has a shiny beautiful look when coming out of the oven.
Banana Bread with Chocolate Filling
This banana bread is filled with a liquid chocolate spread, which makes it super tasty. For all banana and chocolate lovers.
- 120 g butter room temperature
- 100 g sugar
- 2 eggs
- 4 bananas ripe
- 1 tbsp vanilla extract
- 260 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 150 g chocolate spread
- 1 tbsp date syrup or honey
Preheat your oven to 180°C/350°F (conventional).
Beat the butter and sugar for one minute in your kitchen machine.
Add the eggs and beat for another minute until well combined.
Mash 3 bananas in a bowl with a fork. Add it with the vanilla extract to the mixture and beat until well combined.
Add the all-purpose flour and baking powder and just mix until combined.
Line a 25cm loaf tin with baking paper. Pour half of the batter into the loaf tin.
Try to spread the chocolate spread as evenly as possible on the batter. But don't mix it.
Pour the other half on top.
Cut the last banana in half and place it on top of the cake. Spread it with date syrup.
Bake your banana bread for 70 minutes in the middle of the preheated oven.
Let the banana bread cool down for 10 minutes on a cooling rack before you take it out of the tin.