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German Pastry Chef, home

Cakes

Banana Bread with Chocolate and Marzipan

by Lisa

Trained pastry chef

Chocolate-coated banana bread with a chocolate cream filling, topped with a halved banana
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Prep
10 min
Bake
50 min
Total
1 hr
Makes
10 slices

Today I'm sharing a delicious recipe inspired both by the Covid lockdown and by my baking book: chocolate banana bread with a heavenly chocolate cream filling that reminds me of the lovely banana macaroons from the bakery.

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This recipe is the perfect way to use up overripe bananas and treat yourself to something sweet at the same time. The banana bread gets a tempting chocolate cake coating and a silky chocolate cream filling that takes the flavor to a whole new level.

We start with ripe bananas, which bring natural sweetness and moisture. Then we add just the right amount of marzipan to deepen the flavor. With a few more pantry ingredients and a pinch of love, we make a light, delicious batter that bakes to golden perfection in the oven.

A heavenly chocolate cream turns this banana bread into a real treat. Once the bread has cooled, it gets a generous coat of glossy chocolate cake coating that looks as good as it tastes.

This recipe is not only easy, it's also a lovely excuse to spend some time in the kitchen and spoil yourself and your loved ones with a heavenly treat. It's perfect for breakfast, as a snack in between or as a sweet finish to a festive meal.

So grab your apron, get your ingredients ready and let's bake this delicious chocolate banana bread together. Your taste buds will thank you.

Let's heat up the oven and enjoy the magical combination of bananas, chocolate and love! Let's bake and enjoy together.

Ingredients

Makes 10 slices

Banana bread

  • 7 oz200 galmond pasteAlmond paste is raw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • ½ cup100 gsugarbrown sugar
  • 3bananasoverripe
  • 3large eggsUS large (German size M)
  • 3 tbsp plus 1 tsp50 mlvegetable oilneutral-tasting
  • 2 cups250 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
  • 1 pinchsalt
  • ½ tspground cinnamon

Chocolate filling

  • 7 oz200 gcouverture chocolatedark. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ½ cup plus 1 tbsp130 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 2 tbsp30 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.

Decoration

  • 1banana
  • chocolate cake coatingA ready-made compound chocolate coating that sets glossy without tempering. In the US use chocolate candy melts or compound coating, or chocolate melted with a little coconut oil; in the UK, chocolate cake covering, or chocolate melted with a little coconut oil.

Method

Chocolate filling

  1. Make the filling the day before.

  2. Coarsely chop the couverture chocolate and pour the boiling hot cream over it. Let it sit for a moment, then stir thoroughly until smooth.

  3. Cover the cream loosely and leave it on the counter overnight.

Banana bread

  1. Preheat the oven to 350°F (170°C) convection (fan). Grease and flour a loaf pan or line it with parchment paper.

  2. Coarsely grate the almond paste and mash it together with the bananas, then add the sugar and the eggs one at a time and mix well.

  3. Combine the flour, baking powder, cinnamon & salt and stir them briefly into the banana mixture.

  4. Pour the batter into the loaf pan and bake. After baking, let the bread cool completely in the pan.

  5. Cut the cake in half lengthwise.

Chocolate filling

  1. Now beat the cream with the softened butter vigorously for a few minutes and spread it over the bottom layer, then put the top back on. If needed, smooth any filling that squeezes out along the sides.

  2. Top the filled cake with a banana cut in half and chill it for about an hour.

  3. Melt the chocolate cake coating and cover the cake with it.