The Hotel Chocolat cook book ‘A New Way of Cooking with Chocolate‘ is a rare one in that it has two banana bread recipes, not only that but they are in the breakfast section; now that, is someone speaking my language. I’ve already posted one of those recipes on the blog which contained coconut butter, spelt flour, cocoa nibs, dark chocolate and pecans, I was excited just reading the ingredients, never mind eating the cake. That recipe was delicious but it is only fair that I try the other recipe too and this recipe is amazing too. It is so hard to choose which I like best and Gingerbread Jenn threw a total, delicious, spanner into the works by combining my favourite parts of each recipe into one new recipe, which I have yet to try but most definitely will be.
There can never be enough banana cake recipes in the world, it really is such a flexible, delicious, comforting and warm hug of a cake. The previous banana cake recipe I made was Angus Thirwell’s (co-founder of Hotel Chocolat) and this recipe is Jon Bentham’s (Executive Chef of Hotel Chocolat).
- 115 g of butter, at room temp (plus extra for greasing)
- 280 g of plain flour (plus extra for lining the tin)
- 0.5 tsp of salt
- 1 tsp of bicarbonate of soda
- 30 g of roasted cocoa nibs
- 2 eggs
- 0.5 tsp of vanilla extract
- 225 g of caster sugar (I prefer golden caster sugar)
- 3 very ripe, almost black, banans, peeled and mashed
- Preheat the oven to 180°C.
- Grease and flour and 1 kg loaf tin.
- In a small bowl, mix the egg and vanilla, set aside.
- In a large mixing bowl, cream the butter and sugar until pale and fluffy, using an electric whisk.
- Whisk in the egg mixture, followed by the bananas and beat until smooth.
- Fold in the dry ingredients (flour, salt, bicarb and nibs) with a spatula until just combined, don’t over mix.
- Pour the ingredients into the prepared tin and bake for 25 minutes.
- Cover loosely with foil and bake for a further 20 minutes. The cake is cooked once a skewer inserted into the middle comes out clean. Cook for a further 5 minutes at a time until this is the case (if it isn’t upon first checking).
- Remove from the oven and allow the cake to cool in the tin.
- Slice and serve with a nice cup of tea.