Fudgy Chocolate Banana Loaf
If you’re anything like me, you’re probably used to having ripe bananas sitting in your fruit bowl… well I have got the perfect recipe to use them up!This loaf is deliciously fudgy and is a great lunchbox filler. You can eat it on it’s own, or pop it under the grill and serve it warm with a slather of butter.
If you find you have leftovers (which I can nearly guarantee you wont!), you can freeze this loaf – simply wrap the slices in plastic wrap and then place into an airtight container.
- 3 bananas, very ripe, mashed
- 150g butter
- 120g brown sugar (3/4 cup)
- 1 tsp vanilla extract
- 1 egg
- 150g plain flour
- 35g cocoa
- ¼ tsp salt
- 1 tsp bi-carb soda
- ½ cup dark choc melts
- ¼ cup choc chips
- Preheat oven to 175 degrees (160 if using fan-forced).
- Grease a loaf tin with butter.
- Use a fork to mash the ripe bananas into a bowl.
- Add the brown sugar, melted butter, egg and vanilla.
- Whisk together.
- Sift the plain flour, cocoa, salt and bi-carb soda on top.
- Stir until just combined.
- Add ½ cup of the dark chocolate melts.
- Pour mixture into the prepared loaf tin.
- Sprinkle over ¼ cup choc chips.
- Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Leave to cool for 20 minutes.
- Remove to a wire rack to cool completely.
- Store in an airtight container at room temperature.
For more recipes by Lucy visit her blog Bake Play Smile.
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