Chocolate and banana loaf
This Chocolate and Banana Loaf combines the rich flavors of milk chocolate and ripe bananas, creating a moist, indulgent treat. Simple to prepare, it’s a delightful choice for any occasion.
Cook time 45 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 cup brown sugar
1 tsp spice mix
1 tsp baking soda
2 eggs
1/2 cup milk (1% fat)
1/3 cup olive oil
2 bananas
1 cup milk chocolate
Indulge in the perfect blend of rich chocolate and sweet bananas with this Chocolate and Banana Loaf recipe. Combining the moist texture from ripe bananas and the decadence of milk chocolate, this loaf makes for a delightful treat any time of the day. With simple ingredients and straightforward steps, it's a wonderful choice for both beginner and seasoned bakers alike.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, combine 1 cup of self-raising flour, 1 cup of brown sugar, 1 tsp of your favorite spice mix, and 1 tsp of baking soda. Mix well to ensure even distribution of the ingredients.
- In a medium bowl, peel and mash the 2 bananas until smooth. Set aside.
- In a separate bowl, whisk together 2 eggs, 1/2 cup of milk, and 1/3 cup of olive oil until fully combined.
- Create a well in the center of the dry ingredients. Pour in the wet mixture and add the mashed bananas. Stir gently until just combined.
- Gently fold in the 1 cup of chopped milk chocolate, ensuring an even distribution throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Slice the loaf and serve. Enjoy your delicious Chocolate and Banana Loaf!
Enjoy your homemade Chocolate and Banana Loaf, a perfect blend of flavors and moist texture. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this recipe is sure to become a household favorite. Happy baking!
Chocolate and banana loaf FAQ:
Bake the loaf in a preheated oven at 350°F (175°C) for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The loaf is done when a toothpick inserted into the center comes out clean and the top is golden brown. If the toothpick has wet batter on it, continue baking for a few more minutes.
Yes, you can substitute olive oil with another neutral cooking oil, such as vegetable oil or canola oil, without significantly affecting the recipe.
Store the loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a week.
Absolutely! You can substitute dark chocolate for milk chocolate if you prefer a richer flavor. Just keep an eye on the sweetness, as dark chocolate can be less sweet.
Tips:
- Ensure your bananas are ripe for maximum sweetness and moisture.
- Don't overmix the batter; fold the ingredients gently to keep the loaf tender.
- If you prefer a stronger chocolate flavor, consider using dark chocolate instead of milk chocolate.
- Line your loaf pan with parchment paper for easy removal and a cleaner loaf.
- Check for doneness by inserting a toothpick in the center; if it comes out clean, your loaf is ready.
Nutrition per serving
8 ServingsCalories 380kcal
Protein 7g
Carbohydrates 70g
Fiber 2.05g
Sugar 50g
Fat 20g
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