As the familiar sweet aroma fills the house, no one will be able to resist a slice of this dense, moist chocolate banana bread. Breakfast time? Serve the bread at room temperature or toasted, with butter or cream cheese. This Chocolate banana bread lightly flecked with dark and white chocolate.
Note: When mixing the wet and dry ingredients, do not work the mixture too much as that will release the gluten in the flour and make for heavier texture. For this reason, mix until all ingredients just come together.
- 8 Tbsp.(1 stick) butter
- 3/4 cup caster sugar
- 2 large eggs
- 2 medium super-ripe bananas
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 1/2 cup all-purpose flour
- 2 Tbsp. coco powder
- pinch of salt
- 1/2 tsp baking powder
- 3oz. good quality dark chocolate, 70% cocoa, chopped
- 1/2 cup white chocolate chips
Preheat the oven to 350F and line a 9x5inch loaf pan with parchment paper.
In a medium bowl sift together the four, coco powder, baking powder and salt.
In a medium-size bowl, with electric mixer on a high speed, beat the butter and sugar until light and fluffy. Reduce the speed to medium and beat in the eggs, one at a time, until well blended. Beat in the bananas, vanilla extract and milk. Next add the flour mixture, but stop mixing as soon as the ingredients come together.
With a rubber spatula fold the dark and white chocolate. Pour the batter into prepared pan. Bake in the center of the oven for about 55 minutes (I have a very slow oven, my cake was ready in about 1 hour and 15 minutes) until a skewer inserted into the middle comes out clean.
Remove the cake from the pan and cool on the rack.