Chocolate chunk banana bread
Anyway coming back to my banana bread, for a lovely result you need a lovely recipe. After looking here and there I went back to the one man whose recipes has always yielded a 100% superb result, The great Dan as I like to call him. Mr. Dan Lepard is a genius. His recipes yield perfect result and they are the most easy ones out there with explanation of a step which might seem puzzling.
I myself raised my eyebrows at the prospect of melting butter and whisking it with sugar and flour but ah there was the explanation: This yields a super soft and super moist loaf.
Anyway I made my chocolate chunk banana bread and well I didn't use too much of chocolate chunk because you see chocolate has the most overpowering taste, delightful but it can overpower all other tastes so I kept it to a minimum because I was eager to get the 'bare' taste of banana loaf as put by Mr.Lepard himself .
And once I sliced the loaf and took a bite I was transported to a world of moistness with ultra soft crumbs. I bow down once again to the genius Dan Lepard.
Recipe source : Dan Lepard
What you need for a loaf which can serve 7 to 8 people
200gm overripe banana pulp
250gm all purpose flour
1 tbsp lemon juice (15 ml)
1 cup castor sugar (cups whcih hold 250ml liquid)
200gm butter (I used salted butter)
4 large eggs
3 tsp baking powder
50gm to 70gm chocolate chopped into very very fine pieces else you may also use chocolate chips
Preheat oven to 160 C. Start by first lining your loaf tin with butter paper and then go on to mash the bananas with a fork and then blending them away to a smooth paste. You should have 3/4th cup to 1 cup of pulp. Now melt the butter and then whisk ti well with the castor sugar and add 100gm (1/2 cup) flour. Whisk well to create a smooth mixture and add the eggs one by one and whisk well to create a smooth emulsion and then add the lemon juice and then the banana pulp and whisk away and then sift the flour and baking powder together and re sift it again in the wet mixture and then whisk only till everything is well mixed and pour half of the batter and sprinkle some chocolate chunks and pour the rest of the mixture and sprinkle the rest of the chocolate chips and bake at 160 C for an hour. Once done test with a toothpick. Insert the toothpick in the center of the loaf and if it comes out clean you are done. Take out the tin loaf and wait for 10 minutes. After 10 minutes run a palate knife around the edges and transfer the loaf on a wire rack but you must wait till the loaf cools off completely before slicing else your slices will break easily. Enjoy these super soft , super moist slices with a cup of tea or coffee