This is banana bread, there’s no denying the scent and taste of banana in the crumb. But why only refer to it in the title of this recipe as a hint of banana? I only had two small banana’s, not the 3 large ones the recipe stated. So faced with just 2 little banana’s and the intention of baking some banana bread, my hint of banana bread was born!
This is the perfect recipe if you want to bake a banana bread but only have 2 ripe banana’s hanging around that need using up asap.
I bought some bounty bars a while back and had them sitting in my box (all my baking ingredients are bundled away into a box for the time being as we prepare to move) I also added a bag full of milk chocolate chips, rum, ground allspice and what we have is a tropical little chocolate filled bread.
The banana is still clearly found in the cake, just not as prominent as usual. I chopped my bounty bars into tiny pieces, these little cream flecked squares are visible throughout and having stayed in tact the smooth, creamy coconut melts into your mouth alongside the chocolate flecked crumb.
I went with milk chocolate chips instead of my usual preference of dark chocolate. Reason being my bounty bars were of the milk variety and wanted to match their melt in the mouth outer casing. The sweetness of the milk chocolate works well with the banana.
I used light brown muscovado sugar.This type of sugar is the best sugar in my opinion to use with banana’s as it enhance their sweetness. It’s light molasses flavour enriches this bread with caramel tones.
A little drizzle of rum gets mixed into the batter, rum is a perfect partner for banana’s, it gives the bread an aromatic scent and deepens the flavour. Allspice is also added. Banana’s, rum and allspice is a fantastic trio, all these components just work.
My Bountiful Choc Chip Loaf with a Hint of Banana really couldn’t be any easier to make then doing the following.
>> cream together the butter and sugar until pale and fluffy
>> add the eggs and rum
>> a little at a time sprinkle in the allspice flecked flour
>> then simply add the banana’s, bounty pieces and chocolate chips and mix everything together to get fully combined
This bread couldn’t be any easier to pre-pair, it only takes up to 15 minutes then into the oven it goes. Such a quick recipe that taste’s delightfully satisfying.
This recipe is adapted from the Banana and Milk Chocolate Chunk Banana Bread from The Primrose Bakery. I chose this recipe to base my banana bread on as I love the way the outside crisps up a little leaving a firm, crumbly outer shell. I like my banana bread to have a little bite and great texture. The inside is incredibly luscious and melts in the mouth.
I changed the recipe to suit my needs and the outcome is a tender, damp, delectable cake streaked with plenty of tropical inspired flavours.
Yields one, 2lb Loaf Cake
125 grams (1/2 cup) Unsalted butter at room temperature
220 grams (1 cup ) Light brown muscovado sugar
2 Large eggs
2 tablespoons Rum
250 grams (2 cups) Plain flour
2 teaspoons Baking Powder
1/2 teaspoon Ground Allspice
2 small banana’s, mashed using a fork
150 grams (5 1/2 ounces) Milk chocolate chips
170 grams (6 ounces) Bounty bars, roughly chopped
1. Pre-heat your oven to 180C,160C(Fan)350F. Butter a 2lb loaf tin, line it with parchment paper and butter this too. Set to one side.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and the light brown sugar until you have a smooth, fluffy and light consistency. This should take around 5-8 minutes. Scrape down your bowl with a spatula.
3. Crack the eggs one at a time into a small bowl (I do this just in case I get a bad egg as I don’t want to ruin my batter) then add the eggs one at a time mixing for 30 seconds before adding the next egg. When all the eggs have been added scrape down your bowl again with your spatula.
4. Add the rum and mix for a further 30 seconds.
5. Sift your flour, baking powder and the ground allspice together into a medium size bowl. With your mixer on medium speed gradually add the flour mixture, mixing well before adding more.
6. Add the mashed banana’s, chocolate chunks and bounty pieces and mix for around 30 seconds until everything has been combined thoroughly.
7. Scrape your cake batter into your loaf tin and gently smooth over the top with your spatula. Bake for 50-60 minutes or until a cake tester inserted into the cake comes out clean.
8. Cool your cake in the tin on a wire rack for 20 minutes then transfer it to a wire rack to cool completely. You can eat this cake warm if you wish, just be careful when slicing as it will crumble.
Recipe adapted from Banana and Milk Chocolate Chunk Bread
* Keeps for up to 3 days stored In a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.
* Leave the rum out of you don’t have any, using 1 teaspoon of pure vanilla extract instead.
* Remember the browner the banana’s the better flavour they will produce.
* Wait until the bread is cooled thoroughly before slicing other is will crumble.