You know when you have this idea to make something, you make it, then you spend the afternoon gloating to yourself about how genius you are? Yeah I do that occasionally. Not that I invented chocolate banana bread, but who cares. I am taking full credit for this one.
This is a banana bread recipe I have had floating around for years. I had some old bananas left over from a trip we did down south last week, you know one of those ‘oh I’ll bring fruit along so we eat something healthy’ moments that don’t pan out? No matter, because chocolate banana bread. It’s in the mid 30′s in Perth today (Celsius) and we don’t have air conditioning. Also my oven door is a wreck so a lot of heat escapes. I didn’t care, I needed to have that bread.
All the heat and sweat was a distant memory when that delightful smell of the chocolate and banana combo came wafting out of the kitchen. Oh my God guys, seriously good. I’m about to run some over to my neighbours, I do that in the hopes that they’ll never move out. If the little chocolate surprises amid this loaf don’t seal the deal then I don’t know what will. Maybe cake.
3 large ripe bananas, mashed
125g unsalted butter, softened
150g brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
250g plain flour
2 teaspoons baking powder
200g premium dark chocolate, chopped into bits (or chocolate chips will work too)
Preheat oven to 180C. Grease a 21 x 11 cm loaf tin.
Place mashed bananas into a bowl with butter and whisk until just combined. Add brown sugar, eggs and vanilla extract, mix.
Sift flour and baking powder over the top of the mixture, stir until just combined. Stir in chocolate.
Pour into loaf tin, bake for 1 hour to 1 hour 15 minutes, until a skewer comes out clean. Leave to cool in tin for 10 minutes, then pop that baby out and slice it up. Who cares how many slices it makes, I’m sure as hell not counting.