Almond & dark chocolate banana loaf
I love bananas. But I’m not very good at eating them. I get way too excited in the supermarket, buy a bunch of about a million, and watch them rot. It's not that I don't want to eat them, I'm just clearly very over ambitious with how many is too many. So as a result I make an awful lot of banana bread..
This recipe is just great. It's really hard to get wrong (I take very little responsibility if it does go wrong for you) and it lends itself very well to any little extras that tickle your pickle.
Banana bread with toasted honey almonds is the ultimate. I mean for one it looks impressive if you have guests, two it is a divine texture and three, it keeps for ages!
So, flaked almond and dark chocolate banana bread with honey toast topping. Go.
- 6 tbsp sunflower oil, plus a little extra for greasing
- 2 very over-ripe bananas
- 2 large free-range eggs
- 100g flaked almonds for in the cake
- 250g for toasting
- 2 tbsp honey or agave syrup
- 1 tsp vanilla extract
- 110g golden caster sugar
- 150g dark chocolate chips or dark chocolate cut into chunks
- 240g self-raising plain flour
- 1 tsp baking powder
- Preheat the oven to 180 degrees gas mark 4 and grease a loaf tin. Grease the tin with sunflower oil and no flour, make sure you don't use too much or it will pull away from the sides and won't look as nice.
- Mash the banana with the sunflower oil, it really doesn't matter how brown these are, as long as they’re not actually liquid or make you sick at the smell then they are fine. In fact, the closer to liquid they are, the better the texture in my opinion!
- Add the eggs and vanilla and beat well. About 2 -3 minutes in a mixer or set your arm to high speed and beat for 5.
- Add the sugar, sift through the flour and baking powder and carefully fold in, followed by the almonds and chocolate chips.
- Pour the finished batter into the sunflower greased tin and pop in the oven for 35 - 45 minutes. Keep an eye on it because this can vary depending on the ripeness and size of the bananas.
- Once removed from the oven, leave to cool and start on the candied almonds.
- Toast the extra almonds until golden brown. I like mine on the dark side, but carefully not to let them catch.
- When they’re done add the honey or agave. Add to the hot pan but don't continue to heat, make sure the almonds are completely covered and then arrange them straight on the cake while hot. Once cool they’ll set in place.
- Serve warm with salted butter. Fuck yeah.