If you are looking for a good variation on a classic banana bread recipe, try this chocolate version that I have improvised from my go-to Classic Banana bread.
It is recommended that you use ripe bananas for this recipe to get the best flavor. Enjoy!
Yield: 1 Loaf
Equipment: 1 x (200mm x 100mm x 100mm) loaf tin
350 g ( 3 x medium bananas)
Unsalted Butter - Melted - cooled
Vanilla Bean Paste
Dark Chocolate 53.4%
Bi- Carbonate Soda
To make the Chocolate Banana Bread...
1. Puree the Bananas with a stick blender in a deep jug. Set aside.
2. Whisk the eggs and sugar together in a large mixing bowl until light and airy.
3. Add the banana puree into the egg mixture followed by the cooled melted brtter and stir until well combined.
4. Combine the bicarbonate-soda with the plain flour, then in several addition, sift the dry ingredients into the banana mixture and stir to combine with a whisk, ensuring to not overmix at this point to prevent too much gluten development which can make the cake tough.
5. Once all the dry mix has been added, added the melted dark chocolate that is sitting at around 35 - 40C. Stir to combine until the mixture are well mixed through.
6. Pour the batter into the prepared loaf tin. Spray a sharp pairing knife with oil spray generously then run the knife approximately 1 cm deep in the center of the batter lengthways.
7. Bake in the pre heated oven for 1 hour, checking in between baking with a skewer. The cake is ready when the skewers come out clean.
8. Remove the banana cake from the baking tin, then remove the parchment paper and leave on the wire rack to cool slightly. Whilst still slightly warm, wrap with a food wrap tight overnight at room temperature before cutting and serving.
Wrapping of the cake keep it moist.
The Banana bread can keep at room temperature for up to 5 days and in the fridge for up to a week. If you wish to freeze it, ensure that you wrap it well and it should keep in the freezer for up to 3 months with good freezing condition.