Triple Chocolate Banana Bread

This cake saves lives. Really. I know I may have gone a little overboard with the ‘triple’ chocolate element but who care right, chocolate is good for the soul! This cake will undo all your worries, its soft and squidgy, tasty and wholesome. This cake will make you friends, it’s easy to transport to work or on the bus, no amount of banging around will ruin its fundamentally sound structure. Most of all, this cake is easy, one pot and one tin; if you’ve got a couple of hours to spare I could think of worse ways to spend them.

Triple Chocolate Banana Bread
3 medium-to-large ripe bananas
1 large egg
115g unsalted butter, melted
145g brown sugar (i used a mixture, because that's who I am)
1 teaspoon vanilla extract
125g self-raising flour
65g cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon table salt
200g mixed chocolate (dark, milk and white)

Pre-heat your oven to 175°C (350°F). Grease and line a 2lbs loaf tin.

Mash bananas in a large bowl.
(– a little note on the bananas, if yours haven’t gone black and liquid-y as needed, pop them in the oven on around 150°C for 15-3- minutes, they’ll soften right up.)

Whisk in melted butter, followed by the sugar, egg, and vanilla. Sift the dry ingredients into the liquid mix and stir until just combined then, add in the chocolate chips for a few final stirs.

Pour into the prepared tin and bake for 60-75 minutes. I know this is a long timeframe but mine has taken this long before; if your oven if just a few degrees cooler it can make all the difference. Leave it in until a knife/skewer/tooth pick comes out clean.

Cool in the tin for 10 to 15 minutes, then turn out on a wire rack to cool. I’d say wait until it’s room temperature, but where’s the fun in that.

Stored in a container it’ll last about three days, four if you wrap it up. It won’t last that long though!

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