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Bill Granger's Choc Banana Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious and quiet surprising bread. It can be served as desert or even breakfast ;o) Enjoy ! Cheers Lilo

A delicious and quiet surprising bread. It can be served as desert or even breakfast ;o) Enjoy ! Cheers Lilo

Ingredients

Serves: 8

Metric Cups
  • 250 grams plain flour
  • 2 teaspoons baking powder
  • 125 grams unsalted butter (softened)
  • 250 grams caster sugar
  • 4 bananas (ripe and mashed)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 175 grams dark chocolate (good quality or milk chocolate)
  • 8⅚ ounces all-purpose flour
  • 2 teaspoons baking powder
  • 4⅖ ounces unsalted butter (softened)
  • 8⅚ ounces superfine sugar
  • 4 bananas (ripe and mashed)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 6⅙ ounces bittersweet chocolate (good quality or milk chocolate)

Method

Bill Granger's Choc Banana Bread is a community recipe submitted by Lilo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180°C (350°F/Gas 4).
  • Sift the flour and baking powder into a large bowl.
  • Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.
  • Add to the dry ingredients and stir to combine, being careful not to over mix.
  • Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm (7 1/2 x 4 1/2 inch) loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.
  • Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter. Makes 8 to 10 slices.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Sift the flour and baking powder into a large bowl.
  • Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.
  • Add to the dry ingredients and stir to combine, being careful not to over mix.
  • Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm (7 1/2 x 4 1/2 inch) loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.
  • Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter. Makes 8 to 10 slices.
  • Tell us what you think