This past week was cold and miserable, so to cheer everyone up I thought I’d make a little sweetie. I had a few bananas that needed using up, and who doesn’t love banana bread (or banana cake for that matter)? I’m guessing the difference between the two is the sweetness? Anyway, I knew I wanted to add some chocolate to the mix so I cut back on some of the sugar in the cake mixture. Banana cake would have to be one of my all time faves! You definitely want to eat this straight out of the oven whilst the chocolate chunks are still gooey and delicious… ooooh, yum!
Last week I also had a food shoot at Pope Joan for the launch of a new pinot noir by the winery Fickle Mistress. Chef Matt Wilkinson made a delicious duck cassoulet with a brussel sprout salad. It looked so good and was presented incredibly well. The photos were for a set menu promo they’re running with their delicious duck dish and a bottle of the Fickle Mistress. I can’t wait to show you the images once they’re all finished. I’ll keep you posted.
Anyway, a short and sweet post this week… I hope everyone in Aus’ has enjoyed their long weekend.
Banana Chocolate Chunk Bread
1/4 cup plain flour
2 tsp ground cinnamon
2/3 cup brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
1. Preheat oven to 180°C and line a loaf pan with baking paper.
2. Sift the combined flours and cinnamon into a large bowl along with the brown sugar. In a separate bowl mix the milk, eggs, melted butter and banana until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add the chocolate chunks and spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool for 5-10 minutes before turning out onto a wire rack. Enjoy it warm so that the chocolate is still gooey!