Rich chocolatey loaf with the subtle flavour of banana. This Chocolate Banana Bread is the perfect way for chocolate lovers to use up their overripe bananas!
Preheat the oven to 160ºC (fan assistedd, 180ºC non fan) and line a 2lb loaf tin
Beat the butter and sugar together for at least 5 minutes until pale and fluffy
Add the eggs and mix again
Add the flour, cocoa powder, baking powder and salt and mix until it is just combined
Mash the bananas roughly with a fork and add them to the mix along with the chocolate chips and milk. Mix until combined
Tip into the lined tin and smooth out. I make a shallow indent down the middle to help even rising. Scatter over the additional chocolate chips if you’re using them
Bake on the middle shelf of the oven for 1 hour until a cocktail stick comes out clean
Allow to cool for around 30 minutes before removing from the tin and cooling completely on a wire rack
Once it has cooled completely, add the chocolate to a microwaveable bowl. Melt the chocolate in the microwave in short bursts, stirring in between
Add the oil to the melted chocolate and stir until completely mixed. Drizzle over the banana loaf and leave for 10 minutes for it to set slightly
Overripe bananas with black spots are best for this recipe.
This Chocolate Banana Bread will keep for 2-3 days in an airtight container.
Nutritional information is given as a guide only.
Chocolate Banana Bread https://www.curlyscooking.co.uk/chocolate-banana-bread/