Banana and chocolate bread
- March 2010
- Serves 6
- Hands on time 15 minutes, 1 hour 10 minutes cooking time plus cooling
Don’t throw away overripe bananas! Let them reach their full potential in this gorgeous banana and chocolate bread recipe. Or, for a fruitier twist, try this banana and pear cake instead.
- 33.8g (17.4g saturated)
- 89.7g (46.7g sugars)
- 150g unsalted butter, plus extra for greasing
- 300g plain flour, plus extra for dusting
- 185g light muscovado sugar
- 2 large free-range eggs, lightly beaten
- 1 tsp bicarbonate of soda
- 150ml milk
- 3 medium, ripe bananas, mashed
- 50g sweet dark chocolate, such as Bournville, roughly chopped
- 50g walnuts, chopped
- Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter and flour a 2 litre loaf tin. Using an electric hand whisk, beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour, bicarbonate of soda and a pinch of salt. Beat well, then gradually add the milk.
- Fold the bananas into the mixture with the chopped chocolate and walnuts. Spoon the mixture into the loaf tin and level the top.
- Bake for about 1 hour, 10 minutes until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly. Allow to cool in the tin for at least 15 minutes before turning out.
This banana and chocolate bread is best served warm, but will keep in an airtight container for up to a week.
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