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Monday, January 7, 2013

Banana Bread with Dark Chocolate Spread

Banana Bread with Dark Chocolate Spread
I'm keeping it pretty simple this week after all the effort that went into this layered cake. This is a really fantastic and easy recipe for banana bread, with a small twist. It comes with a silky smooth dark chocolate spread. It's not like nutella, there's no nuts in it because of my allergies. But it's a gorgeous chocolate spread that is full of good quality bitter dark chocolate, and just a very thin layer of it on a slice of banana bread is perfection.
Banana Bread with Dark Chocolate Spread
This particularly banana bread recipe has no yeast it in, so it's like most of the cake-like banana breads that you get here in Australia. The important part to getting a really tasty banana bread is to make sure your bananas are ridiculously overripe. Like black to the point where they are nearly (but not) rotten. I had a few bananas sitting on my kitchen counter for a good week and a half and they were completely blackened. It might seem gross when you're peeling them but all that strong smell and flavour will give you a great tasting banana bread.
Dark Chocolate Spread
The chocolate spread might seem like too much to go with something that is already as sweet as a banana bread, but trust me it works. I've put dark chocolate chips into my banana bread before and loved it, so this is essentially the same but you can control how much chocolate you want to use. Because I used a very dark chocolate, it's not very sweet at all. Even so, it's still quite a rich spread so you only need to use it sparingly. If you're not a fan of the bitterness of dark chocolate, feel free to use milk chocolate but skip on the golden syrup in both the banana bread and the spread recipes.
Banana Bread with Dark Chocolate Spread
A giant lump of banana bread might not be the most appealing to photograph, but it was so good to eat. The smell of this banana bread baking in the oven was incredible. I made sure to increase the smount of spices in the recipe but you could increase it even more if you like your spices. Just make sure not to overbake it, there's nothing worse than dried out banana bread.
Banana Bread with Dark Chocolate Spread
Banana Bread with Dark Chocolate Spread
(banana bread adapted from Taste.com.au, chocolate spread recipe adapted from SugarHero)
3 very overripe medium bananas, peeled
2 tbsp golden syrup
2 1/3 cups (about 300g) self-raising flour
1/3 cup (about 50g) plain flour
3 tsp ground cinnamon
1/4 tsp all spice
3/4 cup, firmly packed (about 150g) brown sugar
3/4 cup (about 185ml) milk
3 eggs, lightly whisked
75g (2/3 stick) butter, melted, cooled

Preheat oven to 180°C (350°F) and grease the base and sides of a 21x11cm (base measurement) loaf tin. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang. If you have a smaller tin like me you can pour the extra batter into a lined muffin tin. In a medium bowl, mash banana together with the golden syrup. Stir in milk, eggs and melted butter until combined and then set aside.

Sift the combined flours, allspice and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface. Bake in oven for 45-50 minutes or until a skewer inserted into the centre just comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.
Banana Bread with Dark Chocolate Spread
For the dark chocolate spread:
1/4 cup water
1/2 cup sugar
1 tbsp unsweetened cocoa powder
1/4 tsp salt
1 tsp pure vanilla extract
100g dark chocolate, finely chopped (about 2/3 cup, I used 70% cocoa)
140g (5 ounces) unsalted butter, softened and cubed
2-4 tbsp golden syrup, adjust to taste

In a small saucepan, combine the water, sugar, cocoa powder and salt. Place the pan over medium heat and stir until the sugar and cocoa powder dissolve. Keep stirring until it just starts to simmer, then remove the pan from the heat and add the vanilla extract, chopped chocolate, and cubed butter. Whisk until smooth. If you wish to make the spread any sweeter, whisk in golden syrup a tablespoon at a time, adjusting to taste. Pour into a jar or other container with a lid. Press a layer of plastic wrap on top of the chocolate to prevent a skin from forming, and refrigerate it until it thickens. If it is too cold to spread easily, let it sit at room temperature until it softens before serving. Store it in the refrigerator for up to two weeks.
Banana Bread with Dark Chocolate Spread

22 comments:

  1. Oh wow, that spread looks delicious, and perfect for those of us who have a nut allergy. Love your work Steph!

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  2. Yum! I loooove banana bread soo much - such a great way to use up all my overripe bananas. That chocolate spread looks divine too and dairy free yay :D

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  3. It's great that those who are allergic to nuts can still enjoy simple pleasures like this. I am very keen on trying this chocolate spread. It could work on so many things, me thinks! I just love the banana and choc flavour. There's something about it that is just so heavenly.

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  4. yum! I always buy too many bananas and they end up too squishy to eat, I'll definitely have to try this next time that happens :)

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  5. Hmm, I don't think the chocolate spread is too much. It's the perfect combo!

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  6. Sometimes simple is best. Cant go wrong with bananas and chocolate x

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  7. thank you for giving me another banana bread recipe to try - I love the subtle difference each one has! I also love bitter chocolate - it's REAL, not just milk and sugar.

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  8. This looks amazing!! I do love me some banana bread! I have some bananas over ripening as I type definitely going to try this!

    Steph :)

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  9. Looks delicious and anything with a chocolate sauce had my vote. Thank you for the recipe

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  10. I'll never tire of banana bread - such a simple and delicious staple. I've got two blackened bananas in my freezer waiting for a third so I can make banana and date bread, although now I've seen this that may have to go on hold!

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  11. Oh wow that chocolate spread looks amazing! I think I need a jar of this in my fridge

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  12. oh my goodness!! the title ALONE made me want to eat it IMMEDIATELY! This sounds so so delicious... i think I will have to make it....

    thea.
    (spoonfulzine.com)

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  13. I often go searching for uber ripe bananas at the greengrocers. I peel and bag them in the quantities needed for my favourite recipes and chuck them in the freezer ready for banana bread, pancakes or muffins. The chocolate spread sounds perfect - I adore 80% cocoa!

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  14. This combination looks perfect to me!

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  15. The banana loaf looks lovely, but sadly I've a banana allergy as well as a nut one :o( However, the chocolate spread looks absolutely divine! x

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  16. I usually put butter on my banana bread, but you may have convinced me to try chocolate next time! It sounds and looks too wonderful.

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  17. Looks pretty good to me. I would so love to try some. I reckon it would be perfect for morning tea.

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  18. That looks SO GOOD! Mmm I love all things banana, so that banana bread is perfect. And chocolate always makes everything better :) Thanks for sharing!!

    -Jessica (Sew In Love)

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  19. Hey Steph! Thanks for sharing this yummy banana bread recipe with us ^^

    Just a quick question, if I want to add greek yoghurt to make the bread more moist, how much should be added? And will other ingredients like milk/syrup need to be reduced? :/

    Thanks for the help, LOVE all your regionalized(I'm from Singapore!) milo/pandan recipes btw ^^

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    1. Hi Natalie, the recipe already produces a very moist banana bread but if you are really keen to add the greek yoghurt then yes I'd reduce the other liquids in the batter by about the same amount of yoghurt that you are adding. No guarantees though!

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