Cocoa Loco's Chocolate Banana Bread
Banana bread is a classic go-to recipe, for when those overripe bananas cross the line into inedible mush!
Bananas get sweeter as they ripen, with starches turning to sugars, so the more brown your bananas become, the tastier they're likely to be and the less reasons you'll need to let them go to waste.
This plant-based recipe comes from the chocolate aficionados at Cocoa Loco.
Super simple to make, the chocolate really is the icing on the cake with this one, adding a lovely, rich sweetness to the finish.
For the banana bread:
- 3 very ripe bananas
- 90g sunflower oil
- 125g sugar 200g
- plain flour
- 3 tsp baking powder
- 1 tsp mixed spice
For the chocolate icing:
- 30g water
- 30g golden syrup
- 50g sugar
- 175g 73% dark chocolate
To make the banana bread:
Heat oven to 180 degrees.
Put all of the ingredients into a bowl and mix well.
Pour the mixture into a 2lb loaf tin that has been lined and greased.
Bake for approx 35 mins until skewer comes out clean
Leave to cool while you make the icing.
To make the chocolate icing:
In a saucepan, heat the sugar, water and golden syrup on low/medium heat until the sugar is dissolved and the mixture is starting to bubble.
Take off of the heat, leave to cool for a couple of minutes and then pour the chocolate in.
Leave for another couple of minutes and then gently whisk to melt the chocolate before pouring over the banana bread.
(Tip, if the chocolate icing begins to seize, just add a splash of water to bring it back.)