Wednesday, 22 June 2016

Chunky chocolate and peanut banana bread.

Warm banana bread with a cup of coffee on a cold rainy day = bliss. One of those rainy mornings in Lagos, and I had this banana bread craving.
I discovered a bunch of really overripe, squishy bananas, so I got a-baking. The aroma of the bread as it baked was so comforting. I served it with hot, black, unsweetened coffee and banana split ice cream. Weird but yummy combo. I hope you'll enjoy baking this as much as I did.
250g butter
2 cups sugar
4 eggs (room temperature)
1 1/2 cups sweetened or unsweetened yogurt
7 overripe, blackened bananas (the best, really)
3 1/2 cups all purpose flour
2 1/2 tablespoons baking powder
8x5 inch loaf pan
1 cup peanuts
A cup of dark chocolate

Preheat your oven to 150°C-160° (300°F-320°F) or gas mark 2-3, depending on oven intensity.

Blend 5 bananas together with the yogurt, mash the remaining 2 and set aside.

Sift flour with baking powder and set aside.
Break chocolate into chunks and set aside.

In your mixer, cream your butter together with the vanilla essence for 5 minutes.
With the mixer still running on a low speed, add sugar to the butter.
Increase speed and allow to cream for 10 minutes, pausing at intervals to scrape down the sides.
Add your eggs, one at a time, till well mixed.
Add mashed bananas to mixture and mix thoroughly.

Add the flour mixture in 3 batches, alternating with the yoghurt mixture, mixing thoroughly after each addition, and ending with flour.
Pour mixture into your greased and dusted loaf pan. Pour peanuts and chocolate chunks on top of batter.

Bake in oven for 40-45 minutes, until a toothpick inserted comes out dry.
Remove bread from pan onto a cooling rack or a serving plate.

Slice and serve.
Eat responsibly.

No comments:

Post a Comment