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Banana Bread with Valrhona Guanaja 70% Dark Chocolate

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Banana Bread with Valrhona Guanaja 70% Chocolate

Ripe bananas, Lescure butter, fragrant Norohy vanilla and generous chunks of Valrhona Chocolate — finished with a banana baked on top
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Course Brunch, Dessert

Equipment

  • Baking tin - loaf pan 23 x 13 cm (9 x 5 inch) 

Ingredients
  

  • 125g Lescure Unsalted Butter, melted and slightly cooled
  • 1 cup white sugar
  • 1 Norohy Vanilla Bean, split lengthways and seeds scraped
  • 2 Kangaroo Island Eggs
  • 1½ cups very ripe mashed banana — approximately 2 small bananas
  • 1 cup Valrhona Guanaja 70% Chocolate Feves, chopped
  • 500g self-raising flour
  • 200ml whole milk

Decoration - toppings

  • 1 small banana, halved
  • Valrhona Guanaja 70% Chocolate Feves,

Instructions
 

  • Preheat the oven to 180C fan-forced. Line a loaf tin with baking paper, leaving some paper overhanging the sides
  • Combine the melted butter and sugar in a large bowl
  • Add the vanilla and eggs
  • Add the mashed banana and chopped chocolate feves, reserving a handful for the top
  • Add the flour and milk, gently fold the mixture until just combined. Don’t overmix — a few small lumps are fine
  •  Spoon the mixture into the prepared loaf tin. Place the banana halves, cut side up, along the centre of the loaf and scatter over the reserved chocolate feves
  •  Bake at 180C for approximately 40 minutes, then reduce heat to 150C and continue to bake for another 15-20 mins until golden and a skewer inserted into the centre comes out clean (with a few moist crumbs attached)
  • Cool in the tin for 10–15 minutes before transferring to a wire rack. Allow to cool slightly before slicing

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