Chocolate and almond banana bread

Chocolate and almond banana bread

By
From
The Pip & Nut Butter Cookbook
Makes
1 loaf
Photographer
Adrian Lawrence

Try slicing the cooked banana bread and placing between two pieces of greaseproof paper, then toast on both sides in a frying pan over a low-medium heat. It’ll caramelize the banana and melt the chocolate in the bread, and make the house smell pretty amazing. Just writing about it makes us hungry.

Ingredients

Quantity Ingredient
100g melted butter, slightly cooled, plus extra for greasing
2 eggs, beaten
160g soft light brown sugar, plus 1 tablespoon
120g Plain nut butter, we used almond
250g ripe bananas (peeled weight), mashed with a fork
180g plain flour
2 1/2 teaspoon baking powder
1 teaspoon salt
100g dark chocolate, roughly chopped

Method

  1. Preheat the oven to 160°C. Butter a 450g loaf tin, then line with baking parchment.
  2. Put the melted butter in a bowl and add the eggs and sugar. Mix together to a smooth paste, then beat in the almond butter and mashed bananas.
  3. Sift the flour, baking powder and salt into a separate bowl, then gradually fold the flour mixture into the banana mixture. Stir in the chopped chocolate and spoon the mixture into the prepared loaf tin.
  4. Bake in the oven for 55 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out of the tin onto the wire rack and leave to cool some more.
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