I realise I might have missed the banana bread train, which was THE thing to bake at the height of the quarantine but I have been itching to make a double chocolate version of my very popular eggless banana bread for a while now and as we are spending this entire weekend working, I figured that a slice of banana bread and a cup of coffee will keep our spirits high.
The weather has turned cloudy and cold and we have received a confirmation that our sofa is coming on Monday so we really need to get cracking with our living room DIY. Last weekend was far too sunny to stay indoors so predictably we have not moved it along at all, but now that an actual deadline is upon is there are no excuses. Currently we are getting to grips with a beast of a mitre saw, which we purchased to make all the custom cabinets in the house ourselves – let’s see how we get on – I hope not to have to put the saw on Ebay anytime soon… This recipe for double chocolate banana bread is really easy to make, it requires a single mixing bowl and a bunch of staple ingredients. It’s moist, sweet but not too sweet with delicious pools of melted dark chocolate hidden here and there. It can easily be made gluten-free and refined sugar-free too if you so wish, but it certainly does not have to. I hope you’ll make it and enjoy it as much as we do.
50 g / ½ cup unsweetened cocoa powder 1¼ tsp baking powder ¾ tsp baking soda 180 g / 1½ cups all purpose wheat flour or GF flour mix (I use this one) ½ tsp sea salt (I use Maldon salt flakes crushed between my fingers)
OPTIONAL EXTRAS
100 g / 3.5 oz vegan 70% dark chocolate, diced small (optional) chopped hazelnuts, for decoration
