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Double chocolate banana bread

Double chocolate banana bread
Double chocolate banana bread

3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (150 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup cocoa powder
1 cup (about 180 grams) semisweet or bittersweet chocolate chunks or chips
1/2 cup chopped walnuts
Mascarpone frosting

INGREDIENTS
250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream
Heat your oven to 180°C. Butter a 9×5-inch loaf pan (23 x 13 x 6 cm), or spray it with a nonstick baking spray.
 
Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips along with the walnuts.
 
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
Mascarpone frosting
Beat the mascarpone and sugar until smooth. Add cream and beat until firm.
Generously ice the loaf of banana bread


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