Chocolate and Almond Banana Bread
Pip’s top tip:
Try slicing the cooked banana bread and placing between two pieces of grease-proof paper, then toast on both sides in a frying pan over a low-medium heat. It’ll caramelise the banana and melt the chocolate in the bread, and make the house smell pretty amazing. Just writing about it makes us hungry.
Makes 1 loaf. Takes 1 hour, 20 mins.
Recipe from The Nut Butter Cookbook.
You will need:
100g/ 7 tbsp melted butter, slightly cooled, plus extra for greasing
2 eggs, beaten
160g plus 1tbsp soft brown sugar
120g almond butter
250g ripe bananas
180g plain flour
2 1/2 tsp baking powder
1 tsp salt
100g dark chocolate, roughly chopped
Preheat the oven to 160 degrees centigrade. Butter a 450g loaf tin, then line with baking parchment.
Put the melted butter in a bowl and add the eggs and sugar. Mix together to a smooth paste, then beat in the almond butter and mashed bananas.
Sift the flour, baking powder and salt into a separate bowl, then gradually fold the flour mixture into the banana mixture. Stir in the chopped chocolate and spoon the mixture into the prepared loaf tin.
Bake in the oven for 55 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out of the tin onto the wire rack and leave to cool some more.