Nutty Chocolate Banana Bread
Cuisinier en devenir
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Banana bread with dark chocolate, crushed almonds, Greek yoghurt and warm spices. No country is claimed; banana bread is American in origin. **It contains almonds, which the title only hints at.** The Greek yoghurt is the interesting addition and it is doing two things. Its acidity reacts with the bicarbonate of soda, giving lift, which matters because there is no other acid in the batter. And it brings moisture without more fat, which is why this loaf stays soft for several days without being heavy. Sour cream and buttermilk do the same job in other recipes. Chopping the chocolate and nuts by hand, which the method specifies, is better than buying chips. Chopped chocolate gives uneven pieces, some melting into the crumb, some staying as distinct pockets, where uniform chips stay uniform. **A contradiction to watch.** The method opens with one oven setting and then, eleven steps later, gives a hotter one for the bake itself. Those cannot both be right. The higher figure is standard for a loaf of this size and is what has been used here; the lower one would take considerably longer than the stated baking time. A separate banana bread recipe exists on this site and the two compete for some of the same searches.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Set the oven to 180°C, fan-assisted, and grease and lightly flour a loaf tin. The source's method gives two different temperatures; 180°C is correct for a loaf this size.
Mash the ripe bananas in a clean bowl.
In another bowl, combine the eggs, melted butter, honey, yoghurt and vanilla and mix thoroughly.
Work the mashed banana into the wet mixture until properly combined.
In a third bowl, mix the flour, nutmeg, cinnamon, bicarbonate of soda, baking powder and salt.
Work the dry ingredients into the wet gradually, until no traces of flour remain.
Chop the almonds and the dark chocolate finely with a sharp knife.
Fold the chopped nuts and chocolate through the batter with a spatula. Do not overmix.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean.
Let the loaf cool in the tin before turning it out and slicing.
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