I have a problem, and it’s called Chocolate and Banana Bread. No, really. Since I started making this recipe from Dos Cucharadas I can’t stop. It’s so good and easy to make, and it ALWAYS turns out great! But what really drives me to make it is the compliments I get every time (almost every other weekend, actually), Because we all love to be praised when we do something well, right?
With the author’s permission (the lovely Mana from Dos Cucharadas), here’s the English version of this recipe. It has my chocolate-y addition, which I came up with by chance, when I decided to add some leftover chocolate to the mix and see how it’d go. Obviously the results didn’t dissapoint. Banana and chocolate seem to be a match made in heaven.
Chocolate and Banana Bread:
- 3 small ripe bananas (not so small and not so ripe bananas work just as well)
- 250 grams (8 oz) self-rising flour
- 120 grams (3.8 oz) butter
- 150 grams (4.8 oz) sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 60 grams (2 oz) dark chocolate, roughly chopped
Puree the bananas and set aside. In a bowl, beat sugar and butter until creamy. Add the eggs one at a time, mixing well after each addition. Add the pureed bananas and the sifted flour to the mixture. Add vanilla extract and chocolate and mix until everything is combined. Bake for aproximately 40 minutes at medium heat.
* Make sure the loaf has a crispy golden crust before removing it from the oven. Insert a knife in the middle and if it comes out with little crumbs, it’s done! This bread is pretty moist, so the knife won’t be completely clean once you remove it.
So, what are you waiting for? Go ahead and make this recipe, I assure you’ll be making it every weekend! You can thank me later 😉