This banana bread is most definitely more akin to some sort of brownie loaf. It’s dense and fudgy and full of delicious things like chocolate chips and nuts. It tastes better the next day, when it’s all perfectly moist.
I used the Hummingbird bakery recipe as the starting point, then took some tips from Nigella to make this delicious loaf of heaven.
Banana Brownie Bread
(adapted from Nigella Lawson and Hummingbird Bakery)
Makes 8 to 10 slices
- 270g soft light brown sugar
- 2 eggs
- 200g peeled bananas, mashed
- 255g plain flour
- 25g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinammon
- 1 teaspoon ground ginger
- 140g unsalted butter, melted
- 100g chocolate chips
- 60 g chopped walnuts
– a 23 x 13-cm loaf tin, greased and dusted with flour
- Preheat the oven to 170DegreesCelcius.
- Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (I used a bowl and a wooden spoon) and beat until well incorporated. Beat in the mashed bananas.
- Add the flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed. Add the chopped walnuts and chocolate and mix until well combined.
- Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the centre comes out clean. Leave the cake to cool slightly in the tin before turning out onto a wire rach to cool completely.