15 October 2012

Chocolate and Banana Loaf

Days are getting colder and that means is good for my baking. The oven is working hard since a few weeks. Last few days I was thinking about a chocolate and banana loaf. And last week I took the advantage of having some ripe bananas in the kitchen to make it. Is really good all these kind of recipes with banana, need very riped ones. Otherwise I think I would not eat them.

Chocolate and banana combination never fails, in cakes, icecreams and anything else you do with those two, the taste is lovely, well if you like both of them of course! 

A slice of this loaf is perfect for a breakfast or an afternoon tea, and if you eat right after the baking, when is still a little bit warm the taste sensation is even better, delicious!

INGREDIENTS makes a 22cm loaf tin

125 g unsalted butter, at room temperature
250 g golden caster sugar
3 large eggs
250 g plain flour
1 tsp vanilla extract
2 tsp baking powder
1 tsp bicarbonate of soda
a pinch of salt
1/2 cup buttermilk (118 ml)
4 tipe bananas, mashed with a fork
175 g dark chocolate broken into small pieces or chocolate chips
75 g pecan nuts (or walnuts)

Preheat the oven to 180ยบ and grease the loaf tin.

Sift the flour, baking powder, salt and bicarbonate in a bowl, set aside.

Cream the butter and the sugar in a bowl with an electric mixer until light and fluffly. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again.

Add the sifted ingredients graduatlly in three addition, alternating with the banana and buttermilk and mix until just combined.

Stir in the chocolate and nuts and mix it with a spatula.

Pour the mixture into the loaf tin and level it out with a spatula,

Bake in the center of the oven for 50 minutes, until a skewer inserted into the center of the cake comes out with only few moist crumbs attached. Let cool ten minutes in the tin and then let cool completely on a wire rack.

If your loaf gets darker on top before the inside is done cooking, just cover it with aluminium foil.

You can also use loaf tin paper liners or just a baking paper on the bottom to unmold it better, but with the tin perfectly greased should not be any problem.

Perfect to serve it warm, but also posible to keep in an airthight container at room temperature not more than 3 days.

This is my adaption of a recipe of Primerose Bakery, but I did quite a lot of modifications.

Enjoy your week 

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