Banana & Dark Choc Chunk Loaf
Everybody seems to have been making banana bread over lockdown so I'm a little late sharing my recipe but here is my go-to super speedy, unbeliveably moist nana loaf! It's so easy to mix up & perfect for small kitchens as all you need is a dry bowl, a wet bowl & the flax egg ~ limited mess & washing up...
For this recipe, using a bar of good quality, 80%+ cacao dark choc works really well & adds a little bitter hit to the sweetness of the nanas. Personally, I prefer roughly chopped chocolate to chips because it just makes it more interesting! Some slices are slightly more chocolatey but others are equally as delish with more distributed shavings or mini chunks.
One of my fave things about using bananas in baking is that you can alter the sweetness just with the nanas themselves! For a slightly sweeter cake, use a v overripe bunch which I pair with bitter dark choc like this one (the nibs in this bar are amazing ... so much texture!) ~ clashing intense natural sweetness with rich cocoa packs flavour & smiles in every single bite. Or for a more bread-y bake, ripe bananas are brilliant just not as mushy & light to work with ~ these breads are great for breakfasts though with nut butter & fruit toppings!
Banana & Dark Choc Chunk Loaf
Serves: 6-8 chunks
Prep time: 10 mins
Cook time: 50 mins-1hr
Total time: around 1hr
Ingredients:
3 bananas ~ check above for ripeness guide!
2 cups plain flour
1/2 cup dark brown sugar
1/2 cup coconut sugar (or any white sugar)
3tbsp baking powder
1/2tsp nutmeg
1/4tsp cinnamon
pinch salt
flax egg ~ 1tbsp flaxseed & 3tbsp warm water
1/2 cup oat mylk (or any other mylk)
3tbsp coconut oil ~ extra virgin works best
1 bar dark choc ~ check above for guide to cacao %!
*optional dash of vanilla & almond extract
Method:
Preheat the oven to 180'C & grab a bowl for your dry ingredients. Sift the flour, baking powder, nutmeg & cinnamon then stir in the sugars & salt.
Make the flax egg in a small bowl ~ whisking the flax & warm water then leaving to stand for 5 mins until gloopy.
In your wet bowl, mash the bananas with the mylk & coconut oil ~ leaving some banana chunks for texture & sweetness.*
Slowly mix the wet bowl & flax egg into the dry until combined. Now, very roughly chop the chocolate & fold into the mixture so equally distributed (leave a few choc sprinkles).
Pour into a loaf tin prepared with greaseproof & sprinkle with the leftover choc shavings.
Bake for 50mins-1hr until golden brown & when poked, the skewer comes out clean. If the top starts browning, cover with tin foil!
* pop in your dashes of vanilla & almond extract here if using!
