I cannot believe that this recipe is not already here on the blog as I have made it many a time but never took any photos. So I am rectifying this and sharing this super delicious recipe with you.
We love banana bread but what is better than banana bread? Chocolate Banana Bread of course (well the boys think so anyway). The addition of cocoa and a slight variation to my cafe style banana makes for a glossy batter and a fine crumb loaf.
Perfect eaten as is or with a buttercream icing if you like.
3 Large Overripe Bananas
125gm Butter, melted
1 Tsp Vanilla Essence
3/4 Cup Brown Sugar
1 Cups Self Raising Flour
1/2 Cup Cocoa Powder
1/2 Tsp Baking Powder
1/4 Tsp Salt
LET’S PUT IT ALL TOGETHER
1. Using a food processor or thermo style appliance place the bananas, butter, eggs, sugar and vanilla essence into the bowl. Process until smooth.
2. Add the remaining ingredients and process until combined (about 30 seconds).
3. Spoon into a lined 20cm loaf tin. Place into a pre-heated 180 degree Celsius oven to bake for 40 minutes or until golden and it bounces back when touched.
4. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely before slicing.
Makes 1 loaf
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: wrap individual slices in cling wrap and freeze for up to 3 months.