Chocolate Banana Bread
User Reviews
5.0
9 reviews
Excellent
Chocolate Banana Bread
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This rich Chocolate Banana Bread is a great way to use ripe bananas. More indulgent than regular banana bread and a real treat for chocolate lovers.
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Ingredients
Chocolate banana cake
- 100 g (½ cup) dark chocolate chips
- 150 g (⅔ cup) softened butter
- 3 ripe bananas
- 150 g (1 ½ cups) soft light brown sugar
- 60 ml (¼ cup) milk
- 2 large eggs
- 1 tsp vanilla paste
- 125 g (1 cup) self-raising flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- chocolate curls or shavings to decorate
Chocolate Sauce
- 180 ml (¾ cup) double cream heavy cream
- 100 g (1 cup) soft dark brown sugar
- 2 tbsp butter
- 1 tsp vanilla paste
- pinch salt
- 175 g (½ cup) dark chocolate chips
Instructions
Make the chocolate banana cake
- Preheat the oven to 180C (350F). Line a 2lb loaf tin with baking paper or use a loaf liner.
- Put the chopped chocolate and butter in a large bowl. Microwave for 30 second bursts, stirring, until melted. Stir with a hand whisk until smooth and set aside.
- Blitz the bananas, sugar, milk, eggs and vanilla paste in a food processor until smooth or mash the bananas with a fork and stir in the other ingredients.
- Stir the purée into the chocolate until smooth.
- Sift the flour, cocoa powder and salt over the bowl and then stir it in with a whisk, mixing gently until you have a glossy batter.
- Transfer the batter into the prepared tin and bake for 55 minutes – 1 hour or until a skewer inserted in centre comes out clean and cake is risen and firm on top. Cool on a wire rack.
Make the chocolate sauce
- Put the cream, sugar, butter and vanilla into a small saucepan. Stir over medium-low heat until the sugar has dissolved and butter has melted. Bring almost to the boil and remove from heat.
- Add the salt and chopped chocolate and leave to stand for a couple of minutes. Use a whisk to gently stir until the chocolate has melted completely and the sauce is smooth and glossy.
- Leave the chocolate sauce to cool slightly so that it thickens.
- Pour the sauce over the cooled cake and decorate with chocolate curls or chopped nuts.
Equipments used:
Notes
- Keep the cake in a covered container at room temperature for 2-3 days.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
17g
(85%)
Cholesterol
96mg
(32%)
Sodium
226mg
(9%)
Potassium
288mg
(8%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
790IU
(16%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 96mg | 32% |
| Sodium | 226mg | 9% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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