Here is South Africa you will find Banana Bread at every shop. (I’m almost of sure that… 😁 ) It is truly a firm favourite. And rightfully so…. I mean what better way to use up some over ripe bananas? I find that treating my kids to a banana bread sandwich every now and then instead of their normal lunch, is a real treat for them. They also love my Zucchini loaf, you should really give this loaf a try. http://www.livingdelish.com/baby-marrow-bread/ It is real tasty!!
We all love the classic banana bread. It has a great banana flavour and baked correctly is moist and soft. But what about little twist? Adding a marble of chocolate, creating a Choc banana Bread…. Mmmm…Delicious.
The humble banana appears in almost every household or sportsman’s bag. They are the “fast food” of nature. Did you know that bananas are rich in fiber, antioxidants, potassium, magnesium and several other nutrients. With all these benefits you will just have to include them in your live.
Although bananas gets eaten up fairly quickly in our home, we do tend to end up with the couple of over ripe bananas that nobody wants to eat. ( I personally like my bananas a little on the green side 😊 ) There is just something about a mushy banana that I do not like…. So needless to say when the bananas go over ripe – I bake!! Banana bread, banana muffins, oh and our favourite choc banana bread. Why not try this recipe for yourself and let me know how it went.
Choc banana bread
Makes 1 loaf
Preheat your oven to 180 ˚C, and grease a bread loaf tin.
125 ml Cooking oil (I use sunflower oil)
250 ml White sugar
2 extra large eggs
5 ml Vanilla essence
500ml Cake flour
10 ml baking powder
1 ml salt
80 ml full cream milk
3 large bananas, mashed (+/- 250ml)
20 ml Cocoa powder
15ml hot water
Instructions
With a mixer, beat the oil and sugar together. Now add the eggs, one at a time to the sugar mixture while beating good after each egg. After you have added the eggs, keep mixing until it appears light and fluffy. Add the vanilla essence.
In a separate bowl, sift the flour, baking powder and salt together. Add the flour mixture to the egg mixture alternating between flour and milk. Once everything is mixed in, add the bananas and mix.
In a separate bowl or glass mix the cocoa powder and hot water until dissolved and no lumps are visible. Pour this in your banana bread batter.
Carefully stir once or twice through the mixture to create a marble effect.
(Do not over mix)
Now pour the mixture in your prepared tin, and bake for about 50 minutes.
A little tip, After 30 minutes of baking, check to see if the bread is still moist/ doughy inside. If the top of your bread darkens to much, place a piece of foil over your bread and continue to bake until done.
After baking, leave your bread in the tin for a few minutes before you turn it out onto a cooling rack. Serve with a little butter or even a good jam.
Some variations
- Substitute the oil with 125g of Softened butter.
- For a classic banana bread, substitute the cocoa powder with 125 ml coarsely chopped pecan nuts.
