Dark and foreboding.... this is just the case, rich in chocolate flavours, you would swear it contains alcohol (it doesn't !) dense, moist and or so very moreish.
We've all experienced the guilt of overripe bananas sitting in the fruit bowl becoming progressively blacker and blacker, this recipe solves that dilemma. Based on a recipe by Smitten Kitchen this is an easy recipe and is an excellent way of using those manky bananas to their best effect.
What you need
- 3 very ripe bananas - mashed
- 1/2 cup butter (melted), or coconut oil. Cool slightly
- 3/4 cup soft brown sugar
- 1 large free range egg
- 1 tsp vanilla extract
- 1 tsp chocolate essence( I get mine from Bakery Bits)
- 1 tsp bicarbonate of soda
- pinch of salt (omit if using salted butter)
- 1 cup plain flour (would probably work gluten free, but I haven't tested as yet)
- 1/2 cup of cocoa (I always use Green and Blacks)
- 1 pkt of dark chocolate chips / chunks
You will also require a 2lb loaf tin, oil sprayed and base lined. I prefer to use loaf tin liners
What you do
- Pre heat your oven to 180c
- Mix the mashed banana and butter, sugar and egg, essence in a large bowl or use a mixer.
- Sieve in the flour, bicarb, cocoa and salt and fold until just mixed
- Stir in the chocolate chips and the scoop into your prepared tin
- Level the top and place in the pre heated oven
- Bake for 55 minutes or so until risen and tests cooked when a skewer inserted into the loaf shows its cooked through
- Cool for 10 -15 minutes in the tin on a wire rack and then remove from tin and allow to cool fully.
We are linking up to several challenges this month
We should Cocoa, theme this month is Anything Goes, hosted this month by Tin and Thyme.
No waste food challenge hosted this month by Utterly Scrummy Food for Families.
Cake of the Week over at Casa Costello
Bake of the Week over at Casa Costello