That's it. I can't go any longer. I know I have a million and one things to do and not enough time but I need to write a blog post. There are only so many times I can turn the conversation in the lab to cake but here on my blog I can talk about cake all day. Specifically this cake.
I've never roasted a banana before baking this cake but now, now I may never go back to standard bananas over-ripened by time. I had been umming and ahhing over which cake I wanted to bake, flitting from one idea to the next, when Sally from Sally's Baking Addication posted this banana bread recipe. That was it. Decision made. Except of course I had to do my usual meddling and use what I had in the cupboards. And my bananas were still yellow. So I decided to roast the living day lights out of them.
What a good decision that was. Squidgy and moist but not heavy in the least, this loaf cake (or quick bread, your choice) had a satisfying nutty background edge provided by the wholemeal flour I used, sweetened merrily by the slight caramelisation of the banana pulp induced by the roasting action of the oven. The creamy cocoa hit from the milk chocolate chunks dispersed throughout were a pleasant complement in each bit, providing a touch of naughty luxury in a cake which you can feel good about eating because of both the wonderful taste and the nutritional goodness for the whole grains and fruit therein.
You could of course use whatever chocolate you like. Dark or white would be just as good and I reckon the deep cocoa hit of 70% bit chocolate would be a pretty good contrast to the sweet crumb too. The use of wholemeal flour is of course optional too but it works so incredibly well that I highly recommend using it in banana bread - I certainly will be again. Although of course I now want to try variations on this cake I'll be sticking to using wholemeal flour because the taste and texture was so good. Plus I got to see for myself just how good melting chocolate into hot, roasted banana was. Try it yourself. Hearsay isn't the same.
Wholemeal Chocolate Chunk Roasted Banana Bread
Roast bananas to bring out a wonderful caramelised sweetness then combine with the earthy nuttiness of wholemeal flour and sweet creamy chocolate chunks.
- 90ml oil
- 70g honey
- 50g brown sugar
- 2 tsp vanilla extract
- 60ml milk
- 2 eggs
- 3 medium, roasted bananas*
- 215g wholemeal flour
- 1 tsp bicarbonate of soda
- 0.5tsp cinnamon
- 100g milk chocolate, chopped
Instructions1. Set the oven to 170 C/150 C fan and line a 2lb loaf tin.
2. Whisk together the oil, honey, brown sugar, vanilla, milk and eggs. Mash the roasted banana pulp (snip off one end and squeeze the pulp out into a bowl is easiest) until smooth then mix into the wet ingredients.
3. Sift the flour, bicarbonate of soda and cinnamon into the wet ingredients and stir in until almost combined. Add the chocolate and stir again until just combined - don't overmix or the cake will be heavy.
4. Bake for 50-60 mins or until a cake tester inserted into the centre of the cake comes out clean - oven times can vary widely depending on your own oven. When baked, cool on a wire rack. Drizzle over more chocolate if you wish.
*To roast bananas - set the oven to about 180C and put the bananas in the oven sat on a bbaking sheet. Let them cook, turning over every 10 mins or so (only if you remember) until the skins are completely black. Remove from the oven and let cool until cool enough to handle.
I'm sharing this banana bread with Bookmarked Recipes run by Jacqueline at Tinned Tomatoes because I wanted to make it as soon as I saw Sally's version. I also think it is suitable for this months Love Cake run by Ness at JibberJabberUK. The theme is For the Love of Cake - I LOVE cake and I love banana bread and the many, many variations that can be made. Lastly, CookBlogShare run by Lucy at Supergolden Bakes. I don't get to enter much now that I've had to cut back on blogging to finish my final year but this week I can.