Double Chocolate Banana Bread
October 31, 2020
"From our Saturday paper The Weekend West."
- Serving Size: 1 (209.5 g)
- Calories 577.6
- Total Fat - 35.9 g
- Saturated Fat - 11.3 g
- Cholesterol - 240 mg
- Sodium - 346.3 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 5.3 g
- Sugars - 22.7 g
- Protein - 18.5 g
- Calcium - 320.4 mg
- Iron - 4.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
Preheat oven to 180C/160C fan-forced.
Grease a 7cm-deep, 13cm x 24cm (base) loaf pan and line with baking paper, extending paper 2cm above edge of pan on long sides.
Place half of each chocolate in a microwave-safe bowl and microwave on MEDIUM-HIGH (70%), stirring halfway through with a metal spoon, for 1 to 2 minutes or until melted and smooth.
Sift flour, baking powder and bicarbonate of soda in a large bowl and then stir in sugar.
Whisk eggs, oil and vanilla together in a bowl and then add egg mixture and banana to flour mixture and stir to combine and now fold through melted chocolate.
Spoon into pan and smooth top and then sprinkle with remaining chocolate and bake for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean (cover with foil if over-browning during cooking).
Stand in pan for 10 minutes and then transfer to a wire rack to cool.
Beat cream cheese until light and fluffy.
Dust cake with cocoa powder and serve with whipped cream cheese.
Tips & Variations
No special items needed.