Thursday, 23 June 2011

chocolate banana bread

Overripe bananas in the bowl mean just one thing: banana bread. I like this recipe, because it is nice and simple, you mix the dry ingredients, then the wet ingredients, then you mix both together and cook.
still warm... got it out anyway, now to wait two days
this is smaller than usual, because a made another little one
in case anyone couldn't wait

The cake you end up with has the sticky and slightly weighty quality of banana bread, the cocoa powder gives a good deep chocolate flavour and dries the bread a little. I like to mix wholemeal and white flour sometimes, which makes it a little firmer.

I think the flavour matures if you let the cake sit for at least a day. This may not be possible


1 3/4 cups (230 grams) self raising flour

1/4 cup (30 grams) unsweetened cocoa powder

1 cup (200 grams) sugar

1/4 tsp bicarbonate of soda

2 large eggs

1/2 cup (113 grams) fat (margarine or butter) melted and cooled

3 ripe bananas(around 500g/1 ½ cups), mashed well

1 teaspoon vanilla extract

Preheat oven to Gas mark 4/ 350F / 180C

Grease and/or line a long loaf tin, around 9 x 5 x 3”/23 x 13 x 8cm

o     Stir through the dry ingredients, until they are well combined.

o     Beat the mashed bananas, cooled fat and eggs together

o     Mix the wet and dry ingredients together loosely, until just combined

o     Pour the thick batter into the lined tin and sprinkle with  brown sugar.

o     Bake for 50 minutes then test with skewer to see if it’s cooked. Once the skewer comes out clean leave the banana bread to cool before taking it out of the tin.

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