Hi Readers (& Bakers)
I had to jump on the isolation bandwagon at some point, didn’t I? Banana Bread/Banana Loaf Cake seems to be a staple in most bakers repertoire.
Everyone has a very specific way they like their banana bread. Some are purests and think the classic banana bread shouldn’t be touched. Some like the crunch of a nut or the freshness of a blueberry, the spice of cinammon or the sweetness of a raisin.
For me personally banana and chocolate go hand in hand and that’s why a chocolate banana bread is the one for me.
I’m trying to be a bit more experimental with my baking so I tried out mixing a banana loaf with a marble cake, which is where you add chocolate to one half of the batter and then marble it, and it was pretty tasty. I think it would be cruel not to share it!
Here’s all you need to know on how to make it.
– Should be nice and ripe. No green whatsoever and should have some lovely dark specks on the peel. The more ripe you let them get, the sweeter the banana is and the better it is for a banana loaf.
– Also, never throw out old bananas. If your bananas have gone past the point where you like eating them but you don’t feel like making banana bread straight away, just freeze them. Peel them and place them in a bag or tub. Let them defrost at room-temperature when you want to bake with them. They go really mushy but it’s perfect for this recipe.
When I baked this I used self-raising flour as that’s all I could find in the supermarket at the moment. But you can easily make this with plain flour. Just substitute the baking powder for 1 teaspoon of Bicarbonate of Soda (baking soda).
I love using brown sugar in baking but I didn’t actually have any myself. So I made my own by adding a tablespoon of black treacle (molasses) to white sugar and stirred in until it was nicely incorporated.
You can just use white sugar also if you want.
Go ahead and use whatever chocolate you prefer. Chocolate chips are great or you can just chop us some milk chocolate, dark chocolate or even white chocolate. You do you.
The butter needs to be soft. It makes it easier for mixing and also helps the cake rise if it’s light and fluffy, which is hard to do with rock hard butter. Either leave it out overnight or pop in the microwave for 30 seconds or so. You could also use baking margarine.
Make sure they’re room temperature along with the butter. This will prevent the batter from splitting. If it does though don’t panic, the flour will save it!
The Loaf Tin
Use a standard loaf tin. Make sure to grease all the sides well with butter or cooking spray. You could also line the bottom with parchment paper if you’re worried about sticking.
Don’t Over Mix!
When adding the flour it’s so easy to use a machine and beat the living daylights out of it. But that’s not what you want to do with cake. So put away the machine and break out the good old fashioned spoon/spatula. Mix just until all the flour is incorporated.
Distribute the two mixtures in the pan evenly and then swirl a knife through the mixture a few times.
Here’s How You Make A Chocolate Marble Banana Loaf:
- 3 Nicely Riped medium/large Bananas
- 110g Soft Butter
- 135g Brown Sugar
- 2 Eggs
- 190g Self-Raising Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Tbsp Cocoa Powder
- 2 Tbsp Hot Water
- 50g Chocolate Chips/Chunks
- A Loaf Tin
- A Lot of Bowls!
- Get your loaf tin greased and pre-heat the oven to 180C (350F).
- Measure out your dry ingredients (the flour, salt, spice, and baking powder). Give it a good stir and then set aside.
- In another bowl stir the hot water with the cocoa powder. Again, set aside for later.
- And in another bowl (I warned you you’d need a lot of bowls) mash up those bananas.
- In a large mixing bowl add the butter and sugar together and whisk using either a machine or your muscles. You want to whisk them together until it’s gone really pale and fluffy.
- Add the eggs one at a time.
- Once the eggs are mixed in add the mashed bananas.
- Then it’s time to add the dry ingredients to the mixture. Add the dry in a little at a time and don’t over-mix it. You want it to be just incorporated.
- Now add about half of the mixture to the cocoa mix and stir together.
- To the plain banana mixture add the chocolate chips/chunks.
- Now it’s time to create the marble loaf. Take a tablespoon of the mixture and distribute into the loaf pan a little at a time, creating an almost checker board effect.
- Once you’ve used all of both mixtures, take a skewer or a knife and swirl it through the mixture (making sure to get all the way to the bottom as well).
- Place in the oven and bake for 40-50 minutes. Check it’s cooked by sticking a skewer or knife into it. If it comes out clean, it’s done! But don’t eat it yet!
- Let it rest in the pan for 15 minutes after taking it out of the oven. This will help it set up, so it won’t fall apart when you try lifting it out. Once those 15 minutes are up though, feel free to dig in!
I hope you enjoy this recipe if you give it a go!