Editor's note: Not sure if it's cheating to have two bread recipes in this week's selections but hey, perks of the job! Banana bread is one of my favourite treats, only made on occasion as I frequent the kitchen thinking of ways to accidentally happen upon another piece. One small tip (In addition to the useful ones mentioned in the following piece) - try with some peanut butter spread on it.
Back to the new book … Four down, five to go!
Here's the next choice from “The Little Book of Chocolat”.
It wouldn't be right not to bake a cake for JJ so, here's :
River-Gypsy Banana Bread
Takes 1 hour / serves 8
butter for greasing a tin or a cake liner
200g self-raising wholemeal flour
1 tsp baking powder
100g unrefined brown sugar
100g milk chocolate, broken into small
even pieces
2 eggs
100ml vegetable oil
3 ripe bananas, mashed
Pre-heat your oven 160fan/180c/Gas 4. Grease a 1kg loaf tin and line with baking parchment or use a cake liner.
Place the flour, baking powder, sugar and chocolate in a mixing bowl and mix well. In a jug place the eggs, oil and bananas and whizz until smooth – use a hand-held blender or hand mixer. Pour into the flour mix and blend quickly until stiff.
Pour the mixture into the prepared tin, sprinkle the top with some extra brown sugar and place in the middle of the oven and bake for 45 minutes. Test for readiness by inserting a skewer into the middle of the cake – it should come out clean when it's ready. Turn out the cake onto a cooling rack. Eat warm or cold.
The nitty-gritty!
I didn't use milk chocolate, I used plain chocolate chips. The result is that because plain chocolate has higher cocoa solids it does not melt like milk chocolate does - so, when sliced, you got perfect little hits of melted chocolate with the banana – yummy!
This is in no way any reflection on the recipe proper – if you're going to tip your hat at “sort of” healthy by using wholemeal flour using milk chocolate seems to cancel it out if you know what I mean. It's whatever makes you happy.
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