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.
Rustic Chocolate Banana Bread
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 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. cocoa powder
- pinch of salt
- 1/2 tsp baking powder
- 3oz. good quality dark chocolate, 70% cocoa, chopped
- 1/2 cup white chocolate chips
Instructions
Preheat the oven to 350F and line a 9x5inch loaf pan with parchment paper.
In a medium bowl sift together the flour, cocoa powder, baking powder, and salt.
In a medium-size bowl, with electric mixer on 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.
Notes
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.
4 Comments
La Table De Nana
December 17, 2013 at 1:33 pmCozy rustic pics:)
Great for cocooning this bread..
-15 F now!
melangery
December 17, 2013 at 3:02 pmOMG, Monique, it's too cold!!
Anonymous
December 17, 2013 at 5:20 pmI love the look of rustic homemade sweet breads. I will make this in our winter when the wood fire is on 24/7. At the moment we are just about to hit 30C (86F) which while not much in the scheme of things is HOT for here in Tasmania so I might just wait a bit before I make this but thankyou for the wonderful recipe. The best thing about rustic breads is that it doesn't matter how they turn out "It's RUSTIC darling!" 😉
Te de Ternura
December 18, 2013 at 3:47 amEXCELENTE PARA EL INVIERNO!!! :)))