Like many kitchen dabblers, I have a few go-to recipes that I know work and are reasonably easy to throw together. One of mine is banana bread and I happened to have a load of over ripe bananas that needed using up. I've been using the same recipe for years despite being tempted by talk of chocolate banana bread so today was the day I decided to mix it up a bit. Whats the worst that can happen after all.
Of course, if it was terrible I would take all of the blame and not suggest that a 3 year old in the kitchen isn't always going to produce great food. *ahem*
Chocolate Banana Bread - Cake Style
125g soft butter (or fat of your choice)
180g soft brown sugar
300g plain flour
1 tsp baking powder
1 tbsp unsweetened cocoa powder
125 ml milk
1 tsp vanilla extract
50g chocolate (we used milk but dark would have been much nicer)
pinch of salt
Melt the chocolate (I did the microwave for 45 seconds method) and set aside to cool slightly.
Beat together the sugar and fat until well combined and then add the eggs, one at a time.
Combine the flour, salt and baking powder in one bowl and the milk, mashed banana and vanilla in another. Sift in half of the flour and mix well. Once combined add in the milk and mix again. Add the remaining flour and mix. This will result in a large amount of gloop so prepare for volcanic levels of overspill if you don't have a large mixing bowl.
Put approximately half of the mix in to another bowl and mix in the cocoa powder. Resist the temptation to pour the melted chocolate straight in to your mouth and add it to the mix instead.
Spoon blobs of the chocolate and non-chocolate mix in to a prepared baking tin and marble by running a kebab stick / knife / dinosaur tail through the lot.
Lick the spoons, bowls, whisk - basically everything. This mix is lush.
Cook for an hour in my oven at 160.
Normally we eat banana loaf warm. This cake is much much better served cold.
|Cutting it with a butter knife will result in a messy slice of cake|
Milly decided she wanted to make a round cake, so you will need to adjust this recipe if you're making a standard loaf. I normally bake my loaf for an hour and then foil the top and continue to cook for about 20 minutes. I also add about 25g more flour and if I made this again I'd probably bung it in.