Dark Chocolate Chunk Banana Bread
Dark Chocolate Chunk Banana Bread | The Mother Cooker
Banana bread is a firm favourite in our house, but I've become a bit fed up of original banana bread. So I decided to try a chocolate version, one of the main adaptions being taking away sugar. I mainly do this for Evie, but she still hates chocolate so maybe it's just a habit now. Best part is, this chocolate version is just sweet enough that you don't miss it. Gooey bananas are key to a good banana bread, so leave them to go as brown as you can. I leave mine to the point where most people would have chucked them in the bin a long time ago. If you like to make a lot of banana bread, I totally suggest you invest in loaf tin liners, those bad boys save so much washing up.
Serves: 6-8
Prep time: 10 mins
Cook time: 50 mins
Ingredients
190g self raising flour
25g high quality cocoa powder (I use Dr Oetker 100% Cocoa Solids)
Half tsp bicarbonate of soda
60ml honey
50g extra dark chocolate chunks (I use Dr Oetker 70% dark chocolate chunks)
4 bananas, 3 mushy, 1 just ripe for top
2 eggs, gently whisked
50g butter, room temperature or melted and left to cool completely
2 tbsp vegetable oil
Pinch of salt
Sprinkle of demerara sugar
Directions
Mix flour, cocoa, salt, chocolate chunks and bicarb in a bowl. Set aside.
Mash bananas and butter together, add whisked eggs, honey and oil. Mix to combine.
Add banana mixture to flour mixture and gently fold to combine.
Pre heat oven to 160c/gas mark 4.
Gently add mixture to a pre-greased loaf tin or use a loaf liner. Top with a split banana and sprinkle the sugar over it.
Bake in the middle of the oven on 160c for 20 minutes, hiring up to 180c for a further 30 minutes or until a skewer comes out clean.