I made this without the nuts or white chocolate, simply because I didn't have them in the house, but it worked well.
Adding chocolate to a classic banana bread recipe will make it a firm family favourite.
Ingredients
- 250g/9oz plain flour
- 25g/1oz cocoa powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch salt
- 200g/7oz golden caster sugar
- 2 very ripe bananas, peeled, mashed
- 2 free-range eggs, beaten
- 125g/4½ butter, melted
- 100g/3½oz good-quality white chocolate, chopped
- 50g/2oz toasted chopped hazelnuts
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Grease and line a loaf tin.
- Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.
- Mash the bananas in a separate bowl, stir in the eggs and melted butter.
- Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.
- Bake for 50-60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices.