I LOVE the Saturday issue of the Irish Times. It gets delivered through the letterbox at a ridiculously early time (like 2am) with a horribly loud snap of the letter box – occasionally accompanied by the alarm going off, but even middle-of-the-night disturbances don’t dampen the luxury of fresh coffee and the Magazine section on a Saturday morning.
One great part is Domini Kemp’s recipe and cooking section, Eat In. She makes a lovely mixture of homely treats and meals. A few weeks ago her column featured a Chocolate and Banana Bread. Luckily bananas had fallen out of favour that week so I had a nice pile of mushy brown ones that were begging to be used.
This recipe is a nice spin on a traditional recipe, combining chocolate and coconut with the usual ingredients. I’ve made it now with and without the added dark chocolate and both varieties are just lovely – though I do prefer it with just the cocoa, as it is slightly lighter. Anyway, try it out – its good!
(Makes 1 loaf)
250g plain flour
2 teaspoons baking powder
160g butter, soft
180g demerara sugar
7 ripe bananas (approx 110g each)
80g dessicated coconut
150g dark chocolate, chopped
1. Preheat the oven to 170 degrees C.
2. Line a 22cm x 12cm bread loaf tin with greaseproof / parchment paper.
3. Sift the flour, cocoa and baking powder into a large bowl.
4. Beat the butter and sugar together until light and fluffy. Add the eggs and beat.
5. Mash 6 bananas – keeping one for decoration of the top. Stir them, 60g of the coconut and all the chopped chocolate *, into the egg and sugar mixture.
* I just left the chopped chocolate out at this stage when I wanted a lighter loaf.
6. Fold into the dry ingredients, combine well. Pour into the tin.
7. Add a line of sliced banana along the top of the loaf and sprinkle the remaining coconut along the top.
8. Cook for between 50 and 70 minutes (I found it took 70 mins) until a skewer comes out clean. Allow to cool.