Eat Your Heart Out // Chocolate Chunk Banana Bread

I'm doing it. I'm sharing it. My secret recipe.

Chocolate and banana has been a bit of a life-long affair for me, but has never been more realised than when I whip up this treat.

When banana's get a too ripe for eating, it's banana bread time. I'm definitely guilty of "accidentally" letting banana's in my house get too brown. Oops! Suppose I better get baking! Wouldn't want to waste...

When banana's get a too ripe for eating, it's banana bread time. I'm definitely guilty of "accidentally" letting banana's in my house get too brown. Oops! Suppose I better get baking! Wouldn't want to waste...

It's adapted from a recipe I found a little over a year ago, I've added my own touches with each new incarnation but one thing is always true. This is the most delectable (read: not healthy in the slightest) banana bread I've ever encountered. And it's damn easy to make.

You'll Need:

250g plain flour 

2 tsp baking powder (or instead you can use self-rising flour)

125g softened unsalted butter

125g white sugar

125g brown sugar

3 large ripe bananas, mashed (or 4 little ones - size matters!)

2 eggs, lightly beaten

2 tsps vanilla extract

200g good quality dark or milk chocolate bar, cut into chunks

1/2 tsp cinnamon

1 shot of espresso, cooled (this bit is optional!)

1 / Preheat your oven to 180 C.

2/ Sift flour and baking powder into a large mixing bowl.

3/ In another mixing bowl, mash the bananas and add your softened butter, white and brown sugar, lightly wisked eggs, vanilla extract, cinnamon, cooled espresso and mix lightly. 

4/ Add your wet ingredients to your bowl of dry ingredients, and add your chocolate chunks. Combine ingredients but do your best not to over-mix!

5/ Grease your loaf tin with butter and add a lining of parchment paper, with about an inch of spare paper to help guide your loaf as it rises. Pour batter into tin, and pop in the oven for 1 hour to 1 hour 30 minutes or until bread is cooked through when tested with a skewer. Nothing wrong with leaving it a touch gooey though (that's how I like it!). 

Try to let it cool a bit before cutting it (key word being try), but make sure to have a taste while it's still a bit warm! This stays nice for a few days, but I usually wind up freezing half straight away as it freezes very well and then I can have banana bread with just a few hours notice and zero time slaving away in the kitchen.

bon appétit!