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Chocolate banana bread

Chocolate banana bread

Banana bread is always a crowd pleaser, and melting dark chocolate drops make it even better.

4.5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Makes10 Slices
  • CourseCake
  • Prepare20 mins
  • Cook1 hr 15 mins
  • Total time1 hr 35 mins
  • Pluscooling

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Ingredients

  • 75g unsalted butter, plus extra for greasing
  • 125g Billington’s Golden Caster Natural Unrefined Cane Sugar
  • 185g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 3 large ripe bananas (about 325g peeled weight)
  • 2 eggs
  • 100g buttermilk
  • 100g dark chocolate drops

Method

  1. Preheat the oven to 170ºC, gas mark 3; grease and line a 900g loaf tin with baking parchment. Melt the butter in a medium saucepan, take off the heat and stir in the sugar, then set aside to cool while you measure the dry ingredients into a bowl. In a separate bowl, mash the bananas.

  2. Using a balloon whisk, one at a time whisk the eggs into the pan with the butter and sugar. Whisk in the mashed bananas, then the buttermilk. Finally gently mix in the dry ingredients (don’t over-whisk).

  3. Tip half the mixture into the tin, then scatter over two-thirds of the chocolate. Layer over the remaining cake mixture and top with the rest of the chocolate. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Slice to serve.

Cook’s tip

Leftovers: Buttermilk 

Traditionally, this is what’s left when cream is churned into butter. Buttermilk in pots is made from cultured milk. It is a little thinner than yogurt, with a slight acidity that adds flavour to bakes and creates extra rise when combined with bicarbonate of soda.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,171kJ/ 279kcals

Fat

11g

Saturated Fat

6.3g

Carbohydrates

39g

Sugars

24g

Fibre

1.9g

Protein

4.6g

Salt

0.7g

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