Banana bread taken to the next level – super rich yet light and moist with a deep chocolate flavour. One definitely not to be missed.
Don’t get me wrong, there is nothing wrong with the standard banana bread recipe… Everyone loves it and its super yummy and delicious but I have discovered that the addition of some cocoa and chocolate really takes it to a whole new level, making it much more cake like, which is never a bad thing.
- 225g plain flour
- 115g caster sugar
- 85g butter
- 75g dark chocolate
- 75g milk chocolate
- 30g raw cocoa powder
- 2-3 bananas / ~225g peeled weight
- 2 eggs; beaten
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp vanilla extract
- 1 pack white chocolate buttons / hearts (optional for decoration)
Preheat the oven to 180C fan.
With a sheet of baking paper line one standard size loaf tin.
In a small saucepan melt the butter, set aside and allow to cool.
Chop both chocolates into desired chunk sizes. I like to leave them around the 0.5cm diameter, no larger.
Sift together flour, cocoa powder, baking powder and bicarbonate of soda; mix well.
With a fork or potato masher, mash the bananas until all the big chunks have disappeared. Then stir in the sugar, eggs, vanilla extract and finally the cooled down butter; mix until just combined, don’t over mix or you run the risk of having a dense cake.
Fold in the rest of the dry ingredients leaving only the chocolate chunks which are to be added last.
Add the chocolate with a quick stir to help distribute them and pour the entire mixture into your earlier prepared loaf tin.
If using, decorate with some white chocolate chips or hearts.
Bake at 180C fan for 35-40 minutes or until the so called dry stick test is passed (be aware of chocolate chunks… if you hit one the toothpick will never come out clean).
Once baked remove from the oven and allow to cool completely before digging in.
The bread will freeze for up to 3 months so a good excuse to make a whole batch of them 🙂