Chocolate Banana Bread

by Barry Lewis


225g butter
220g caster sugar
2 eggs
3 bananas
1tsp vanilla extract
1tsp bicarb of soda
180g plain flour
30g cocoa powder
100g milk chocolate chips
115ml sour cream
melted white & dark chocolate plus chopped hazelnuts to serve

This recipe for chocolate banana bread is absolutely gorgeous, it will not last long! It’s super moist with a great balance between chocolate and banana, you must give this a go!

First up cream together the butter and sugar, make sure you cream it together really well until light and fluffy. Add the two eggs and beat well to combine through. Tip in the vanilla extract and the 3 bananas (mash them up beforehand) then mix through. Sift all the dry ingredients (cocoa, soda and flour) and fold through until combined well.

Add in the sour cream and the chocolate chips then stir through until a consistent chocolate colour is achieved, tip into a lined loaf tin. Bake in a pre-heated oven for 60 minutes. The oven should be at Gas Mark 4 or equivalent, see cooking temperature conversion table. It may look ready after about 40 minutes but you need to make sure it is cooked through with a bamboo skewer, insert it in and make sure it comes out clean.

Leave to rest on a wire rack and then drizzle on a mix of white and dark chocolate, making zig zags to create a marble effect then top with chopped hazelnuts. Absolutely gorgeous!