Ba­nana Bread with choco­late

The Irish Times Magazine - - FOOD -


3- 4 over­ripe bananas

60g soft brown sugar, plus ex­tra for dust­ing ba­nana

1 large egg

1/ 2 tsp vanilla essence

125g self- rais­ing flour, sieved

1tsp le­mon juice

Choco­late sauce

2tsp un­sweet­ened co­coa pow­der

20g sugar

25g wa­ter

Method 1.

Pre­heat the oven to 180 de­grees ( fan). Line a 1lb loaf tin with parch­ment pa­per.

Make the choco­late sauce by com­bin­ing the co­coa pow­der, wa­ter and sugar. Heat gen­tly to com­bine, whisk­ing out any lumps, then set aside to cool.

For the top of the loaf, se­lect the least mot­tled ba­nana and set aside with the skin on.

In a large mix­ing bowl, use an elec­tric whisk to mix to­gether the egg and sugar un­til thick. Stir in the vanilla essence.

Peel the rest of the bananas and use a fork to mash the flesh to a pulp. Add it to the egg and sugar mix­ture and whisk for a few sec­onds un­til fully com­bined.

In three batches, fold the sieved flour into the liq­uid mix­ture, stir­ring un­til just com­bined with no flour pock­ets re­main­ing.

Peel the re­served ba­nana and slice it in half length­ways. Roughly chop the other half and add into to the bat­ter.

Spoon two- thirds of the bat­ter into the lined tin. Pour half the choco­late sauce over, then cover with the re­main­ing bat­ter. Place the re­served ba­nana slice – cut side fac­ing up – on top of the mix­ture ( spoon le­mon juice over the cut sur­face of the ba­nana along with a pinch of brown sugar to give a nice caramelised ef­fect).

Bake in the pre­heated oven for 50- 55 min­utes or un­til risen and golden- brown on top. Once baked, a skewer in­serted into the cen­tre of the cake should come out clean. Leave the bread in the tin to cool be­fore slic­ing. Serve with any re­main­ing choco­late sauce.


In­stead of choco­late, use other pop­u­lar in­gre­di­ents such as wal­nuts. You can spice up ba­nana bread with cin­na­mon, too. A squeeze of le­mon never goes amiss.


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