Chocolate banana
bread | Recipe

Low-sugar cake with high-percentage chocolate and coffee

Text:
Katharina Kuhlmann

Photography:
© Marzia Balza

12 February 2026

Bananenbrot in einer Kastenform mit einem Strunk Bananen und Schokostückchen auf einer Tischdecke.

This simple banana bread recipe is transformed into a deluxe version with the addition of extra ingredients. The reduced-sugar loaf cake gets its natural sweetness from banana purée. It is refined with rich dark chocolate chips, which contain only a pinch of coconut blossom sugar thanks to their 99% cocoa content. The chocolate banana bread gets additional flavour and a little caffeine from coffee, which is added to the batter in liquid form. This moist cake is an energy-rich snack and is suitable for all occasions. However, due to its caffeine content, this recipe is not suitable for children.

VIVANI Fine Dark 99% Cocoa: the perfect choice for this reduced-sugar banana bread

Die Tafel Feine Bitter 99 % Cacao von VIVANI Bio-Schokolade umgeben von roten und schwarzen Steinen.

Ripe bananas give banana bread a natural sweetness, which means that the amount of sugar usually required for a cake can be reduced significantly. VIVANI’s Fine Dark 99% Cocoa chocolate bar is ideal for a chocolate version of banana bread, as it contains very little sugar due to its high cocoa content. Less than one per cent coconut blossom sugar ensures a well-rounded taste experience with a hint of caramel. The aromatic organic cocoa from Panama is known for its mild flavour and ensures that the chocolate tastes only moderately bitter and tart despite its high cocoa content. This means that the banana bread remains low in sugar despite its chocolate flavour.

RECIPE: CHOCOLATE BANANA BREAD

Ingredients

For a loaf tin

eggs

90 g

cane sugar

90 g

sunflower oil

2 tsp

instant coffee

40 ml

hot water

150 g

mashed ripe bananas

whole banana (topping)

80 g

VIVANI Feine Dark 99 % Cocoa Chocolate

150 g

flour

2 tsp

baking powder

making

working time
15 minutes

baking time
35 minutes

level of difficulty
easy

N°

Beat the eggs and sugar in a bowl. Add the oil and stir well.

Dissolve the instant coffee in hot water, leave to cool and add to the mixture.

Break the chocolate into small pieces, add to the mixture together with the mashed bananas and stir. Finally, fold in the flour and baking powder.

Pour the batter into a loaf tin lined with baking paper or greased. Cut the whole banana in half lengthways and place both halves on top of the batter. Bake in a preheated oven at 180 °C for approx. 35 minutes.

Allow the baked banana bread to cool slightly in the loaf tin before removing it.

This is VIVANI

For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.

Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.

VIVANI's organic chocolate Fine Dark with 99 percent Panamanian cocoa and coconut blossom sugar

Fine Dark 99 % Cocoa

Panama Cocoa | vegan | with coconut blossom sugar

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