Banana date chocolate loaf
Since the first attempt, I've made this banana loaf another two more times. And all within a month. My family seemed to like it and we managed to polish the loaf off over the next few days for breakfast every time I make it. Even my dad, who doesn't have a sweet tooth, gave me a thumbs up and said that it was good as it wasn't very sweet. Now. Whenever my dad approves something, I know that I've got a winner recipe in my hand.
I notice that the size of the bananas do matter. The first time I made the loaf, my bunch of bananas were a a bunch of sizeable bananas, so the loaf was very moist. The second time I made it, I used medium sized bananas and the loaf was not as moist as I would have liked. The third time I made it, I used large sized bananas again and the moistness texture was great. So point to note, use three large ripe bananas!
A crumbs-y slice
Banana date chocolate loaf (adapted from Zo at Twospoons)
3 very ripe large bananas, mashed2 large eggs
100g dark brown sugar
2-3 dates, finely chopped
1 heaping tsp cinnamon
1 tsp vanilla extract
Beat the above well, until the mixture has lots of tiny bubbles all through it. Preheat oven to 175°C.
Then, fold in Dry ingredients:
100g plain flour
70g whole wheat or graham flour
1/4 cup ground flaxseed
1 1/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
Mix until just incorporated. Add as many chocolate chips as you feel is necessary :D Pour into a well greased loaf tin and bake for about 45-50 minutes. It may need a bit longer – stick a skewer or small sharp knife into the center to check if it is done (the knife blade should come out clean). Once cooked, let cool in the tin until warm, then turn out (you may need to loosen it from the sides of the tin with that small sharp knife, by running the blade around the cake) and let cool completely on a rack before slicing.