Everybody loves banana bread, but I'm not sure it's a great choice for breakfast or brunch. Boosting it with chocolate takes it away from morning fare and puts it squarely in the realms of delicious desserts. Try it fried in butter and served with a scoop of ice-cream.
4-5 large ripe bananas (about 2 cups after mashing)
½ cup melted butter, plus extra for greasing
¾ cup soft brown sugar
1 tsp salt
2 eggs, beaten
1 tsp vanilla extract
¼ cup cocoa powder
2 cups plain flour
2 tsp baking powder
½ tsp baking soda
½ cup fine dessicated coconut
½ cup grated couverture chocolate
Heat your oven to 175C. In a large bowl, mash the bananas with a fork.
Add the butter, sugar, salt, eggs and vanilla and mix well. In a separate bowl combine the cocoa powder, flour, baking powder and baking soda and mix well. Gently mix the flour mixture with the wet ingredients until well combined, then fold through the coconut and chocolate.
Transfer to a greased 23cm x 13cm loaf pan and bake for one hour. Test with a skewer and, if needed, bake for up to another 15 minutes. Allow to cool slightly in the tin, then turn out and slice to serve.
Adam's tip Couverture chocolate contains a higher percentage of cocoa butter than chocolate chips, which means it will be shinier and make your banana cake more moist, but you can use chocolate chips if you wish.