Our famous Double Chocolate Banana Fudge Loaf recipe is now even better! Perfect for using up ripe bananas, great for lunch boxes and freezer-friendly!
Prep Time: 10 minutes Cook Time: 55 minutes Servings: 12 Calories: 268kcal
3 ripe bananas
120 g (3/4 cup) brown sugar
150 g butter, melted#
1 tsp vanilla extract
150 g plain flour
35 g cocoa powder
1/4 tsp salt
1 tsp bi-carbonate soda
1/2 cup dark choc melts
1/4 cup choc chips
Preheat oven to 175 degrees celsius (160 if using fan-forced).
Grease a rectangular loaf tin (approx 23cm X 13cm) with butter and set aside.
Mash the bananas in a large bowl.
Add the brown sugar, melted butter, egg and vanilla. Whisk well.
Sift the plain flour, cocoa, salt and bi-carb soda over the top. Stir until just combined.
Add 1/2 cup dark chocolate melts and stir through.
Pour mixture into the prepared loaf tin.
Sprinkle over the choc chips.
Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don’t overcook though – you want a moist, fudgy loaf).
Allow to cool for 20 minutes and then place onto a wire rack to cool completely.
Store in an airtight container for up to 4 days at room temperature (or freeze in an airtight container for up to 2 months).
Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 206mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7.2% | Vitamin C: 3.1% | Calcium: 2.7% | Iron: 8%