Making Cooking Easy: The Best Of Chef Raphael
Chocolate & bananas are a match made in heaven & that’s why you need to try Chef Raphael’s Chocolate Banana Bread recipe. It is super moist in texture & is balanced with the perfect amount of sweetness with all the chocolatey goodness. In our Chef’s own words; “This is a recipe I tried out and worked well with me especially because the ingredients are easily available in the house. What you get is a nice moist cake that keeps for up to 1 week in an airtight container.” So what are you waiting for? Go try it out, then fall in love with this recipe & thank us later!
Chef Raphael – Bringing The Culinary Experience To Your Home
CHOCOLATE BANANA BREAD
CHOCOLATE BANANA BREAD RECIPE
INGREDIENTS
230g all-purpose flour
3 ripe bananas
30g cocoa
200g sugar
1tsp baking powder
1/4 tsp baking soda
113g melted (and cooled) margarine/butter
2 eggs
85g chocolate chips (optional)
1tsp vanilla extract
METHOD
STEP 1
Preheat your oven to 180ºC and place your oven rack in the centre of the oven.
STEP 2
Spray with a non-stick vegetable spray (alternatively use butter), a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.
STEP 3
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder & baking soda. Stir in the chocolate chips.
STEP 4
In a medium-sized bowl, whisk the eggs. Then add the mashed bananas, melted butter and vanilla extract.
STEP 5
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky.
STEP 6
Scrape batter into prepared pan, smoothing with the back of a spoon or offset spatula.
STEP 7
Bake until the bread has risen and a wooden toothpick inserted into the centre comes out clean (about 55 to 65 minutes).
STEP 8
Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan. Note: The bread can be covered and stored for a few days, or frozen for a couple of months.
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