Many of us love banana bread, but how about trying a recipe with a twist?
The ultimate combo – chocolate and banana is a real winner – but with the sweetness of the raspberries it adds that extra element to give you a real mouth-pleasing hit!
Brought to you by our appliance partner Neff:
Ingredients
Serves: 8-10
Raspberry and chocolate chunk banana bread:
1 large egg
75 g unsalted butter, melted and cooled to room temperature
125 g golden caster sugar
2 very ripe bananas
160 g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
120 g chocolate chunks
120 g raspberries, chopped into quarters and tossed in 2 tbsp flour
Chocolate ganache:
105 ml double cream
100 g good quality dark chocolate, broken into pieces
Step 1
Preheat the oven to CircoTherm® 170°C and line a 2lb loaf tin with a loaf liner.
In a stand mixer, whisk the egg, butter and sugar until combined, then add in the bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.
Step 2
Add the flour, baking powder and bicarbonate of soda and fold together until combined.
Step 3
Add in the chocolate chunks and raspberries. Fold again until just combined.
Pour into the loaf tin. Place in the oven for 40-50 minutes until cooked through (you can check this by inserting a metal skewer in the cake, if it comes out clean, it’s cooked).
Step 4
Take out of oven, leave to cool for a few minutes, then remove from the tin cool completely on a cooling rack.
Step 5
Now, make the ganache. Place the cream in a small pan and heat until almost boiling (just to the point where a few bubbles appear at the edges of the pan). Turn off the heat, add the chocolate to the pan and place a lid on the pan. Leave for 5 minutes, then remove the lid and stir until smooth.
Step 6
Leave the ganache to cool with the lid off for 10 minutes, then pour over the cake, allowing it to drip down the sides of the cake a little.
Step 7
Slice and serve!
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