Banana & Dark Chocolate Chunks Loaf
This is the banana cake base recipe that I always come back to! Those nuggets of dark chocolate makes the banana loaf super decadent. Perfect as a breakfast loaf, afternoon snack or wrap it up and send it to a friend.
Equipment
- Standard loaf pan
Ingredients
- 210 grams all purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 180 grams caster sugar
- 2 large eggs
- 100 grams unsalted butter melted
- 350 grams overripe bananas without skin
- 2 tbsp sour cream or greek yogurt
- 100 grams dark couveture chocolate roughly chop
Instructions
- Preheat the oven to 165C. Butter all sides of a loaf pan. Line the loaf pan lenthwise with baking paper for easy removal of the cake.
- Sift together flour, baking soda and salt into a medium bowl. Set aside.
- Whip together eggs and sugar in the bowl of a stand mixer with the whisk attachment on medium high speed for 8 minutes or until pale and fluffy.
- While the eggs are whipping, mash the bananas with a hand whisk. Once the eggs are pale & fluffy, turn mixer to low speed and slowly drizzle the oil.
- Add mashed bananas and sour cream. Continue to mix on low speed until just combine.
- Add in sifted flour mixture. Using a spatula, cut the flour into the batter and fold until mixture are thouroughly combined. Do not over mix at this point.
- Pour 1/3 of the batter into the prepared loaf pan. Scatter all the chopped chocolate on top and pour in remaining batter.
- Bake in the preheated oven for about 1 hour to 1 hour 10 mins. Use a skewer to test at 1 hour mark. If it comes out clean, remove from oven. Otherwise bake for another 5 to 10 minutes.
- Leave to cool for about 15 minutes before removing from the pan and allow it to cool completely before consuming.
Notes
The banana loaf can be stored at room temperature for up to 3 days. It can also be wrap tightly in a plastic wrap and freeze for up to 2 weeks. Bring out to thaw for a few hours before serving.