Things are a little quiet on the baking front in the Hungry Hinny household at the minute, as our oven has been broken since last Sunday. Nine whole days of no oven! I can just about cope with preparing meals that don’t use the oven but the lack of baking is really starting to get to me.
It’s a particularly annoying time for it to happen, as I was given two fantastic books for Christmas that I can’t wait to start trying recipes from but have to wait – not fun!
Luckily I did manage to get one new bake in before the oven broke, from the Green and Black’s Ultimate Chocolate Recipes collection (the one with the pretty colours on the front) which was kindly given to me by my dad, along with Edd Kimber’s first book, The Boy Who Bakes.
Deciding which amazing recipe to make would have been hard, but I had some very sad looking black bananas crying out to be used so the ‘farmhouse chocolate and banana bread’ jumped right out at me.
I think, just maybe, it might be the best banana loaf I’ve made to date. I have a favourite that involves ripples of chocolate and ginger, but for a more basic loaf I think this one comes out on top.
The texture was spot on, not too dense but still nice and moist, with lots of lovely chunks of dark chocolate in every slice. The only change I made to the original recipe was folding all the chocolate into the batter, rather than sprinkling half on top – I don’t like cakes where the good bits are all in one place!
I would definitely recommend this recipe, and it’s a good omen for the rest of the recipes in the Green & Black’s book – I just hope my oven comes back to life soon so I can get on with testing them!
Green & Black’s farmhouse chocolate and banana bread (from Green & Black’s Ultimate Chocolate Recipes)
- 100g butter
- 175g caster sugar
- 2 medium eggs
- 2 medium super-ripe bananas (200g peeled weight)
- 3 tbsp milk
- 225g self raising flour
- 100g good quality dark chocolate, 70% cocoa or higher, chopped
Start by beating the butter and sugar until light and fluffy. In a separate bowl, mash the bananas with a fork until they turn into complete baby-food mush, then whisk in the eggs and milk. Add these ingredients into the creamed butter and sugar and beat well. Sift in the flour and fold until no white specks are left, then fold in the chopped chocolate.
Pour the mixture into a greased and lined 9×5″ (2lb) loaf tin and bake at 180 degrees for about 45-55 minutes, or until a skewer comes out clean. Leave to cool before removing from the tin and slicing.