Thursday, 1 September 2016

RECIPE: Chocolate Banana Bread with Monty Bojangles

A note from Joelle... 

♫♪'Giving Up The Gun' - Vampire Weekend ♫♪

So it's officially autumn, which means I can start baking all those baked comfort foods that makes me feel nice and cosy, right? Cool.
Chocolate Banana Bread

Today, I bring you my recipe for chocolate banana bread, which is something I have never done before. I make banana bread all the time because I always seem to have overripe bananas lying about that I can't bring myself to throw away. But adding chocolate is a new step for me. 
I was going to down the dark route and add strong cocoa powder, dark chocolate and crushed walnuts, but chose to make the batter lighter so that the banana flavour and light, airy texture was not lost.
I this recipe, I added the incredibly delicious 'Milky Mischief' truffles from Monty Bojangles to the batter. If you follow me on snapchat (Joelle.Owusu), you'll know that I have been raving about these truffles a lot recently.
Chocolate Banana Bread
It turned out really well, so here's the recipe!

Ingredients:
2 overripe bananas
3 large eggs
110g unsalted melted butter
2 tbsp soft brown sugar - you don't need much for to the sweetness from the bananas and chocolate
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
120g self-raising flour
A pinch of salt
Splash of milk

Method:
  1. Preheat the oven to 180 degrees C
  2. Whisk the eggs and sugar over a pan of boiling water. I switched it up and almost made a Genoise sponge until very pale in colour. This is done to make cakes (usually with no fat) extra spongy. 
  3. Pour in the butter and vanilla.
  4. Mash up the banana and add to the mixture.
  5. Add the other dry ingredients and fold in the flour a bit at a time.
  6. Chop up Monty Bojangles truffles into quarters and add to the batter. They will begin to melt and turn the mixture all lovely and chocolatey.
  7. Add the milk for extra aeration and to loosen the batter more.
  8. Pour into a greased loaf tin and bake for 30 mins at 180 C.
  9. Once risen and hard on top, poke with a skewer to check it the cake is nice and firm on the inside.
  10. Once done, take out and leave to cool for 10 mins (if you can hold on for that long!)

This cake is delicious warm or cold and you can mix it up with nuts, fruit and other kinds of chocolate.
I will be visiting the Monty Bojangles truffle bar in Reigate soon to see what else I can experiment with.

What do you think? Are you excited for Autumn and all the baking goodness that comes with it?
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