Tuesday, 2 October 2012

Chocolate Banana Bread

Banana bread is a great way to use up bananas and adding a bit of cocoa makes it even better! Try to use very ripe bananas if you can, ideally nearly overripe. This gives them a really heady redolence that infuses beautifully into the moist sponge. You can eat this one on it's own if you want, but personally I think it's much better spread with something indulgent, such as peanut butter or home made jam. You can also throw a handful of chocolate chips into the mix before baking if you are feeling particularly mischievous!

Prep time: 15 Minutes
Baking time: 50-60 Minutes
225g Plain Flour
25g Cocoa Powder
75g Light Muscovado Sugar
1tsp Baking Powder
1tsp Bicarbonate of Soda
100g Unsalted Butter (Melted and cooled)
1tsp Vanilla Extract
1 Medium Egg (Beaten)
100g Golden Syrup
2 Ripe Bananas (Mashed)

Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a large bowl mix together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Pour in the butter, vanilla, egg and golden syrup and give the lot a vigorous mix until it comes together to a smooth batter. It'll still be relatively thick but fear not! Mix in the mashed bananas, which will loosen the batter then spoon into your prepared tin. Bake into the centre of the oven for 50-60 minutes, until a metal skewer comes out clean when inserted into the centre of the bread. Remove from the oven and leave to cool for 20 minutes, then turn out onto a wire rack. Cold or warm, how you serve it is up to you!

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