Chocolate banana bread

Chocolate banana bread

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

This is the ideal way to use bananas that have become too soft to eat. Over-ripe bananas have a stonger flavour than yellow ones so are not overpowered by the chocolate in this recipe. They also make this cake deliciously moist. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
85g butter, plus extra, softened, to grease
225g plain flour
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
2 eggs
2-3 very ripe bananas, 225g peeled weight
115g caster sugar
75g dark chocolate drops

Method

  1. Heat the oven to 190°C. Lightly grease the tin and line the base and short sides with a strip of greaseproof paper, then grease the paper.
  2. Melt the butter in a small pan over a gentle heat, then remove from the heat and set aside to cool until tepid.
  3. Sift the flour, baking powder and bicarbonate of soda into a medium bowl.
  4. Lightly beat the eggs in a bowl. Mash the bananas in another, large bowl, using a fork, then stir in the sugar, eggs and cooled melted butter.
  5. Sift the dry ingredients again over the top and fold in, using a large metal spoon or a spatula. Stir in the chocolate drops.
  6. Transfer the mixture to the prepared tin, smooth the top and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
  7. Remove from the oven and leave the cake to cool in the tin for 10 minutes before removing to a wire rack. Peel off the lining paper and leave to cool completely.
Tags:
cakes
baking
Leiths
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