Chocolate Banana Bread & The Last Food Blog is One
light Muscavado sugar
very ripe bananas
(5 small bananas)
free range eggs
level tsp cinnamon
level tbs cocoa
bicarbonate of soda
Preheat the oven to 180 degrees C (I use a fan assisted electric oven)
Grease a 1 lb loaf tin with butter.
Mash the bananas in a bowl and set aside.
Heat the milk in a small saucepan, when warm pour it into a small bowl and mix in the bicarb of soda.
In a large mixing bowl cream the butter and sugar until it is smooth. Whisk in the mashed bananas, then add the eggs, cinnamon and vanilla and mix well.
Sieve in the flour, baking powder and cocoa and beat until smooth. Then stir in the bicarb of soda and milk mixture into the batter.
Pour the mixture into the greased loaf tin and bake for 60 minutes, or until a metal skewer comes out clean when the bread is poked and the bread is crusty on top.
When it's cooked turn the bread out onto a cooling rack and allow to cool.
Serve warm or cold.
This bread will keep in an airtight container for a couple of days, although it never lasts that long in my house! Just let it cool completely before placing it in the airtight container.