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.
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
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