Is it just me or does anyone else have a bowl filled with blackening bananas just sitting on their kitchen counter, mocking them? Well, it’s time to put those passive aggressive bananas to good use!
We like to believe we perfected the art of banana bread making. That is until we discovered this delectable recipe. This fool-proof loaf cake is deliciously moist, infused with that rich chocolatey flavour, yet deceptively light and moreish.
It really is the perfect recipe to help you use up those sad looking bananas, as well as being an absolutely scrumptious mid-day treat!
Serves: 8-10
Prep time: 15 mins
Cook time: 60 mins
Ingredients:
110g butter, softened plus extra for greasing
240g plain flour
100g caster sugar
80g cocoa powder
1 1/2 tsp baking powder
Pinch salt
110g cooking chocolate
2 large eggs
3 ripe bananas
1 tsp vanilla extract
Method:
Preheat oven to 180°C/ 350°F/ gas 4. Grease a 9 inch loaf tin with some butter.
In a small bowl, combine the flour, sugar, cocoa powder, baking powder and salt.
Melt the chocolate in the microwave on 30-second blasts being careful not to let it burn.
Add the butter to the melted chocolate and beat in the eggs, bananas and vanilla. Use a hand held blender to blend them together.
Fold in the dry ingredients.
Pour the mix into the loaf pan and bake in the oven for 50 minutes. Cover with tin foil while baking if the top is getting too brown.
Leave to cool before removing from the loaf tin and placing on a wire rack.
