Rich chocolate banana bread that's incredibly moist, packed with dark chocolate chips, and filled with a creamy cheesecake-like center. Every slice has the perfect balance of chocolate, banana, and cream cheese.
INGREDIENT
3 large (300 g) mashed bananas (pisang dihaluskan)
40 g granulated sugar (gula pasir)
40 g palm sugar powder (gula palm/aren)
2 large eggs - 100 g beaten eggs (telur kocok lepas)
40 ml milk (susu)
60 g greek yoghurt
1 tsp vanilla extract
60 g vegetable oil (minyak sayur)
190 g all-purpose flour (tepung protein sedang)
50 g unsweetened cocoa powder (coklat bubuk)
1½ tsp baking powder
1/2 tsp baking soda
½ tsb salt (garam)
120 g dark chocolate chip
Cream Cheese Filling
160 g cream cheese (cream cheese)
30–35 g powdered sugar (gula halus)
5 g cornstarch (maizena)
⅛ tsp salt (garam)
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YIELD
1 loaf (21 × 11 × 6 cm)
8-9 slices
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INSTRUCTIONS
Cream Cheese Filling:Â In a bowl, whisk together the cream cheese, sugar, salt, and cornstarch until smooth and creamy. Transfer to a piping bag and refrigerate while preparing the batter.
Batter:Â In a large bowl, whisk together the eggs, brown sugar, mashed bananas, vegetable oil, Greek yogurt, milk, and vanilla extract until well combined. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix. Fold in 100 g dark chocolate chips until evenly distributed.
Assembly: Pour about 40% of the batter into the prepared loaf pan lined with baking paper and spread it evenly. Pipe the cream cheese filling lengthwise down the center of the batter, leaving about 2 cm (¾ inch) from both ends of the pan. Gently cover with the remaining 60% of the batter and smooth the top. Sprinkle the remaining dark chocolate chips over the surface.
Baking: Bake in a preheated 175°C (350°F) oven for 55–60 minutes, or until a skewer inserted into the batter (avoiding the cream cheese filling) comes out with a few moist crumbs attached. If the top browns too quickly, loosely cover with aluminum foil during the last 15–20 minutes of baking. Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
TIPS
Use very ripe bananas for the best flavor and moisture.
Fold the batter gently to keep the banana bread soft and tender.
Pipe the cream cheese in two strips instead of spreading it. This keeps the filling centered and creates beautiful slices.
Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving.
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Cream Cheese Filling: Campurkan cream cheese, gula pasir, kuning telur, vanilla extract, garam, dan tepung maizena ke dalam mangkuk. Aduk menggunakan whisk hingga halus dan creamy. Masukkan ke dalam piping bag, lalu simpan di kulkas selama menyiapkan adonan.
Adonan:Â Dalam mangkuk besar, whisk telur, sugar, pisang yang telah dihaluskan, minyak sayur, Greek yogurt, susu, dan vanilla extract hingga tercampur rata. Di mangkuk terpisah, ayak tepung terigu, cocoa powder, baking powder, baking soda, dan garam. Masukkan bahan kering ke dalam bahan basah, lalu aduk perlahan menggunakan spatula hingga tercampur rata. Jangan mengaduk terlalu lama. Terakhir, masukkan 100 g dark chocolate chips dan aduk hingga merata.
Menyusun Adonan:Â Tuang sekitar 40% adonan ke dalam loyang loaf yang telah dialasi baking paper, lalu ratakan permukaannya. Semprotkan cream cheese filling di bagian tengah adonan, memanjang searah loyang dan sisakan sekitar 2 cm dari setiap sisi loyang. Tutup perlahan dengan sisa 60% adonan, lalu ratakan bagian atasnya. Taburkan sisa dark chocolate chips di atas permukaan adonan.Â
Pemanggangan: Panggang dalam oven yang telah dipanaskan sebelumnya pada suhu 175°C selama 55–60 menit, atau hingga tusuk sate yang ditusukkan ke bagian adonan (hindari bagian cream cheese) keluar dengan beberapa remah lembap yang menempel. Jika bagian atas mulai terlalu cepat kecokelatan, tutup longgar dengan aluminium foil pada 15–20 menit terakhir. Setelah matang, diamkan banana bread di dalam loyang selama 15 menit, kemudian pindahkan ke cooling rack hingga benar-benar dingin sebelum di potong dan disajikan
TIPS
Gunakan pisang yang sangat matang agar rasa lebih manis, harum, dan hasilnya lebih moist.
Aduk adonan secukupnya hingga tercampur rata. Jangan overmix agar banana bread tetap lembut.
Semprotkan cream cheese menjadi dua-tiga garis di bagian tengah, jangan diratakan, agar filling tetap berada di tengah dan menghasilkan potongan yang cantik.
Simpan dalam wadah kedap udara di kulkas hingga 4 hari. Keluarkan beberapa saat sebelum disajikan atau hangatkan sebentar agar teksturnya kembali lembut.
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Watch the short recipe video on my social media
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