I just bought Karen Martini’s new book ‘Feasting’ yesterday. I stayed up too late last night flicking through all the pages again and again. There is a lot of beautiful, simple desserts that I’m really looking forward to making.
My friend Bec gave me a bunch of bananas the other day and I stashed them in the fridge to use for my favourite banana bread. I make that banana bread way too often but no one ever gets tired of it. But I do like to try new recipes and Karen had this recipe which called for 6 bananas – exactly what I had.
I was expecting a darker chocolate brown loaf but it was perfectly moist. I wasn’t really convinced about sliced banana baked on top of the loaf so I left that bit out and just sprinkled shredded coconut over the top.
The loaf is meant to be baked in a 22cm x 12cm loaf tin. I used 2 smaller loaf tins so I could one away in the freezer for another afternoon tea.
chocolate and banana loaf
250g plain flour
20g cocoa powder
2 teaspoons baking powder
160g butter, softened
180g raw sugar
2 large eggs
6 ripe bananas, mashed
60g shredded coconut, plus 1 tablespoon extra, for sprinkling
100g dark chocolate chip
1 banana, extra, sliced
Preheat oven to 175 degrees C. Lightly grease and line a loaf pan.
Sift flour, cocoa and baking powder together.
In a mixmaster beat together the butter and sugar until light and fluffy and then add eggs one at a time, beating well after each addition. Add the mashed bananas and mix. Fold through the flour mixture, coconut and choc chips.
Spoon into the loaf pan and arrange the sliced banana over the top and sprinkle the coconut. Bake for 1 hour or until cooked. Cool for 15 minutes in tin before turning out.