Triple Chocolate Banana Bread
Incredibly moist, full of bananas and packed full of chocolate chunks, you'll be going back for a second slice!
Equipment
Ingredients
- 2 Bananas Over-ripe, Medium
- 2 Eggs Medium
- 125 g Butter Melted
- 100 g Dark Chocolate 40-50% Cocoa, Melted
- 250 g Self-raising Flour or Cake Flour
- 200 g Light Soft Brown Sugar
- 40 g Cocoa Powder Regular or Dark
- 1 teaspoon Baking Powder
- 1 teaspoon Espresso Powder Optional
- 50 g White Chocolate Chips
- 50 g Milk Chocolate Chips
Instructions
- Preheat oven to 180ºC/ 350F, and line or grease a 2lb non-stick loaf tin.
- Melt the butter in a saucepan over a low heat or in a microwave in 30 second blasts. Allow to cool for 5 minutes.
- Melt the dark chocolate using a double boiler over low heat or in a microwave in 30-second blasts. Allow to cool for 5 minutes.
- In a large mixing bowl, add the bananas and mash with a fork and handheld mixer until smooth.
- Pour over the melted butter and chocolate, then add the eggs. Mix together until well combined. The mixture will be very wey and runny.
- Sieve the self-raising flour, baking powder and cocoa powder into the wet mixture and gently fold in with a silicone spatula. If you want to include the Espresso powder, add that in now.
- Add the sugar into the batter and mix through. Make sure all the ingredients and well combined, but be careful to not over mix.
- Add in the milk and white chocolate chips, and fold through.
- Pour the mixture into the loaf time and level off. Scatter over any left over chocolate chips or slice a ripe banana lengthways and lay on the top.
- Bake for 60 minutes, until a skewer comes out clean.
- Allow the loaf to cool in the tin before turning out onto a cooling rack.
Notes
- Use a 2lb non-stick loaf tin and spray with a non-stick baking spray, especially in the corners of the base of the tin. The addition of the spray helps the baked bread slip easily out of the tin when cooled.
- The banana bread is best kept in an air-tight container and will keep for up to 3-5 days.
- Once it has cooled, you can freeze the banana bread for up to 1 month. Make sure it is well wrapped before freezing and defrost thoroughly before eating.
Nutrition
Serving: 1sliceCalories: 268kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 42mgSodium: 83mgPotassium: 185mgFiber: 2gSugar: 23gVitamin A: 272IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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