Chocolate Banana Bread Recipe

This recipe is a first cousin to my wickedly popular Banana Coconut Bread with the  point of difference being the use of dark chocolate over thread coconut.

Does it make a huge difference? You bet it does !  Its TDF (To Die For)

For a double whammy in my house, we like to to cut the bread into gorgeous thick slices and grill for a minute or two in the sandwich press. The bread warms through nicely, the outside gets crisp from the grill bars and the chocolate begins to melt oh so seductively.

Ingredients:

4 large squeeshy, over ripe, brown and nasty BANANAS ~ mashed with a fork

125gms butter ~ softened

250gms/1 cup caster sugar

1 tsp vanilla extract

2 large eggs ~ beaten lightly

250gms/2 cups of plain flour

2 tsp baking powder

pinch of salt

175gms of dark chocolate pieces

Methodology:

photo by adactio

Preheat your oven on bake or fan bake 190C/ 380 F.

Into a large mixing bowl combine the butter and sugar, followed by the banana mess, eggs and vanilla extract.

Toss in the chocolate and stir well to combine.

Sift the flour, baking powder and salt straight over top of the wet ingredients and fold through. At this point you want to be careful not to over mix. Over mixing will excite the gluten in the flour  causing  your bread to became tough and gluey. So to keep the gluten from getting to excited, be gentle with this step and fold rather than mix furiously.

Grease a loaf tin ~ making sure all the corners are adequately covered so the bread doesn’t stick. Pour the mixture into the tin and bake for 1 hour.

Test the bread by touching the middle gently with your finger ~ it will bounce back when it is cooked. You can also test by placing a skewer into the bread. If the skewer comes out clean with no sticky batter on it ~ its ready.

Remove form the oven and allow the loaf to to cool slightly for 10 minutes before turning out on to a wire rack to cool completely.

Cut into thick slices and serve warm with ricotta or cream

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4 Comments

  1. Ron Tevita said…

    Hey Sista,

    after trying the 3minute chocolate cake, I'm gonna try this out tonight. Hey where's the print version of this page? Damn gonna have to bring the laptop to the kitchen.

    What does the pinch of salt do? Is it for the PIs that just can't go without salt? lol

    Malo lava

    You bro Ron

    • Hey Bridg, Ron, it always bothers me having the laptop in the kitchen – I loved this video showing what a little velcro can do for the iPad and cooking recipes:

      Now I'm hungry for some of that Banana Bread especially after seeing Radhikar tweet it's "TDF!"

      See you all at #gelatotub5? http://bit.ly/gelatotub5

      Cheers

      Tony

      • Bridget said…

        To the lovely Tony!

        I want to come to Gelato tub!!! Hopefully we can make it. Save me a cone and a smile please !

        Love,

        Bridge x

    • Bridget said…

      Darling Ron!

      You have struck on a winner!!! We need to add code to the website that gives you a PRINT option. Yipppeeee! Thank you for your valuable insight.

      As for the salt >> Mahei had a great chuckle to himself over that one, as we were just that night discussing the finer points of PI's attention to salt!!

      In this case, it is used to "heighten" the flavor of the food, As salt is a flavor enhancer. It also helps to give a bit of balance to the over all taste.

      You should try just the smallest pinch of salt in a a shot of Kahlua and frangelico ~ tastes like a snickers bar!!!!!!!

      Love from our whanau to yours!!

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With 20+ years working in commercial kitchens, I’m here to share with you some of the best secrets of the trade to help you cook better, faster and to eat well. You will surprise a lot of family & friends when you give some of my recipes a try.

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