Banana and Chocolate Loaf

By Thursday, October 13, 2016

A bunch of overripe bananas is the perfect excuse to make banana bread, but recently I have found myself craving banana bread without the key ingredient...ripe bananas. So, this recipe is my cheat's version of making deliciously sweet and flavoursome banana bread, minus the ripe bananas. By baking the bananas before they go into the cake, they soften and sweeten similar to how they would naturally sweeten as they ripen. This is my latest go-to recipe at as it's unbelievably quick and easy to make and packed full of flavour, texture and richness. The addition of dark chocolate makes it absolute perfection in my eyes. 

You will need:

3 ripe bananas, plus 1 to decorate
225g butter, softened 
225g caster sugar
225g plain flour
1 tsp baking powder
50g dark chocolate, roughly chopped
1 tsp vanilla extract 
3 eggs
1 pinch salt

Preheat the oven to 200 degrees / gas 6.  Place 3 of the bananas on a baking tray with their skins on and bake for 20 minutes (only do this step if your bananas are underripe). Then, remove from the oven and slice each of the skins open so that the heat can be released. Leave to cool for 5 minutes and turn the oven down to 180 degrees / gas 4. 

In the meantime, in a large mixing bowl cream together the butter and sugar until light and fluffy. Mash the bananas in a small bowl then add into the bowl with the vanilla extract, salt and eggs. Finally, stir in the flour and chocolate chunks until everything is well combined. Pour the mixture into a large greased and lined loaf tin. Slice the remaining banana in half and place on top of the batter, pushing down slightly to submerge it. Then bake for 45 - 55 minutes until a skewer comes out clean. Leave to cool for a few minutes then serve and enjoy! 

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