Chocolate banana bread boasts the perfect combination of sweet and savory and can be even served as a sweet breakfast treat.
• 130g salted butter at room temperature plus extra for greasing
• 150g soft brown sugar
• 2 medium eggs beaten
• 100g dark chocolate, chopped
• 3 large very ripe bananas mashed
• 240g strong white flour
• 1 tbsp baking powder
• ½ tsp grated nutmeg
• A pinch of salt
• A pinch of freshly ground black pepper
• 1 tsp vanilla extract
1. Grease a 1kg loaf tin with butter (or use a 1.2-litre volume tin around 22cm x 12cm x 7cm deep) and line the base with greaseproof paper. Preheat the oven to 175C fan.
2. Mash the bananas and eggs together in a bowl.
3. Cream the butter and sugar in a large bowl until fluffy and pale in colour.
4. Add the chocolate and bananas to the mixture.
5. Sift the flour and baking powder on to the mixture and add the nutmeg, salt and pepper. Pour in the vanilla extract and gently fold everything together until all the ingredients are just incorporated.
6. Transfer the mixture to the loaf tin and bake in the middle of the oven for 50-55 minutes. After this time, test it is cooked by inserting a strand of dry spaghetti at the centre of the sponge and if it comes out clean and dry it is ready.
7. Turn out the loaf on to a wire rack to cool and enjoy a slice with your afternoon tea.
NB: If you want it for breakfast, you can prepare this the night before – and if it’s wrapped up well in cling film, it will remain soft for a few days. Make sure your bananas are ripe to get the best flavour out of them.
Please note that due to the live nature of Let's Do Lunch, the recipes may not always exactly match the dishes Gino cooks on the show.