Tuesday, 23 August 2011

How to make: The Best Banana Chocolate Chunk Loaf/Cake Recipe

Having bananas that have too many brown spots is not the most appetising thing to eat, but they're super for making banana cake or bread! I had 3 bananas that had would not be so pleasant if eaten as is, so I used them to make a cake! The addition of chocolate and nuts make this really stand out! This recipe is one that I made up right on the spot too, and it better than all the other recipes I've tried out before.  Give it a go and you'll be happy you did.

I know this banana bread is very popular in bakery shops in Asia. I also know it is also common in Canadians coffee shops too-and in Starbucks Café.  Bananas are relatively inexpensive fruits so this is very do-able!

The texture is soft, moist, and a little bouncy, almost like a Japanese style sponge cake.  It's not like most banana breads where it's sugary sweet, and overly wet.  It's sweet but not too sweet, kind of hard to explain. This has an eggy taste to it which is really unique.  It also doesn't require as much flour as much flour as other recipes call for because, it relies on the eggs to give the structure of the cake/bread.  Feel free to top it with any icing if you want it to be more of a cake.  I only used 45 gm of sugar which is much less when compared to other recipes, but I think the bananas are very sweet already, and with the addition of the chocolate chip and dried fruit if adding, makes the cake/bread perfectly sweet.  You can add more sugar though if you have a real sweet tooth!

This recipe is seriously a killer, so with out anymore babbling, here it is!

The Best Banana Chocolate Cake
Yields: 1 16.5 cm by 7 cm square baking tin (8 inch tins will do).
Preparation time: 10 minutes
Baking time: 35 minutes


3 overly ripe large bananas (Take 2 1/2 and mash them, take the last 1/2 and slice into thin slices for the top of the cake)
2 eggs
40 gm (3 tbsp) of butter or any oil
45 gm (3tbsp) of sugar
75 gm (1/3 cup) all purpose flour
1 tsp baking powder
1tsp cinnamon
1 tsp of milk
1/2 tsp salt

3 tbsp dark chocolate chunks or chips- I used Lindt 70% Chocolate bar.
2 tbsp chopped nuts (walnuts are very good)
and or
2 tbsp of candied fruit (such as candied papaya, candied pineapple  etc.) or dried fruit (sultanas, raisins...)  I just used some trail mix.


1.) Preheat the oven to 180C or 350F (in the USA)

2.) Mash the bananas using a fork or potato masher until it looks mashed :)

Time to Mix!

1.) Add the sugar and oil/butter to the bowl, and mix until well combined.

2.) Add the eggs and beat until a little foamy, for about 2 min. (Beating it like this will give the end result a fluffy texture.)

3.) Add in the flour, salt, cinnamon and baking powder.  You can sift through a strainer to get rid of any lumps if you want, I didn't bother.

4.) Add in milk and the mashed bananas.

5.)  The batter should be be like the texture of body lotion :)

6.) Add in the nuts, chocolate and candied/dried fruit if adding and mix to combine.

7.) Transfer the batter to a loaf tin greased or lined with parchment paper 16.5 cm by 7 cm (or 8 inch).

8.) Top with the remaining 1/2 banana that were sliced on top of the batter.

9.) Bake at 180 C (350 F) for 45-55 minutes.

10.)  When inserted with a toothpick or a knife, the centre should come out fairly clean, a little crumb is okay.

11.) Leave it to cool for 20 min, then slice! Serve with butter, but really it tastes good without it too!

Great with some Japanese Green tea!

I hope you enjoyed this recipe, if you did, please follow this blog, and comment!  Let me know how I'm doing!

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