For this delicious recipe that will make your kitchen smell heavenly, you will need the following ingredients:
150g butter (at room temperature)
250g caster sugar
1 medium eggs
1 tbsp of your nut butter choice
1.5 teaspoon vanilla extract
2 ripe bananas
250g self raising flour
2 teaspoons baking powder
125g almond flakes (ground if you prefer but I chose to chop them up so that they were smaller but not too small so they're crunch would be lost in the batter.)
A few chunks of dark chocolate (I don't see why you couldn't use your favourite milk or white chocolate if that's what you fancy instead of dark chocolate.)
Firstly preheat your oven to 180°C (for fan assisted oven)
Chop your almonds if you opted to use almond flakes as opposed to ground almonds.
The best method used in order to produce the best batter is to firstly blend the ripe bananas.
Combine all the dry ingredients together then incorporate the butter into the dry mixture. Once this has been creamed, add in you eggs one by one.
Then add vanilla extract and make sure to mix well until the batter looks smooth.
After you have done so, add in your blended bananas and mix into your batter. Fold in the mixture for bread like consistency or if you want more of a cake like consistency, mix your batter instead.
Finally add your chopped almonds into the batter.
Either line your loaf tin with parchment paper or butter the inside surface of the tin.
Pour your batter into your loaf tin and add a few almond flakes on top, if you want.
Put your loaf tin into your oven for 40-45 minutes or until a skewer/knife inserted in the centre comes out clean.
Let your loaf sit in the tin for a while to cool. After, turn out the tin so that the loaf can cool on a wire rack. Once it has fully cooled, melt your dark chocolate and drizzle on top. Add a few almond flakes on top.
A simple recipe that will be a hit for everyone.
This recipe is so great that it can be easily changed to fit what you want. I think I may add pistachios the next time I make this loaf.
To store: wrap in cling film or keep in storage box to prevent loaf from going stale.
*Written on my previous blog but due to technical problems (when exporting) I couldn't transfer all posts and images over so I've gotten as many as I can.
