So I have been seeing a lot of chocolate banana bread on my favourite blogs and sites lately. Chocolate and banana go darn well together and I have always added roughly chopped chunks of dark chocolate to my banana bread. That and a handful of pecan nuts. Heaven. So I thought let’s see how my recipe does with some added dark cocoa powder…
Well. Well well well. This little loaf didn’t last long. The smell is the first thing that hits you. Intense, rich chocolate with hints of vanilla, cinnamon and sweet banana. I am sold. As if all this is not enough I guess one could say this is a double chocolate banana bread because the chunks of dark chocolate inside are splendid little surprises of molten goodness. Chop your chocolate quite roughly and unevenly so you end up with some large gooey chunks and smaller melted in ones. Bliss.
Chocolate Banana Bread
- 230g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 45g dark cocoa powder (I use NOMU)
- 3 large ripe bananas
- 150g muscovado sugar
- 1 tsp cinnamon
- 1 tsp vanilla paste ( I use NOMU)
- 2 free-range eggs
- 120g butter, melted
- 100g dark chocolate, roughly chopped
Preheat oven to 180˚C.
Place flour, baking powder, baking soda, salt and cocoa in a bowl and whisk to mix.
Mash 3 ripe bananas in a separate bowl using a fork. Add the muscovado sugar, cinnamon and vanilla. Mix. Add the eggs one at a time and then the melted butter.
Sprinkle in the dry ingredients and mix until just together. Finally add the roughly chopped chunks of chocolate.
Pour the batter into a greased loaf tin and bake in the oven for approximately 45 minutes or until a skewer comes out almost clean. You want to keep the cake moist and those chocolate chunks gooey!
If you can- leave to cool on a wire rack and then turn out. If you’re like me you’ll get involved the second it leaves the oven!
It’s ever so good with a swish of butter or a delicious nut butter like almond or macadamia nut. Yum.