Apologies again to blog readers, it seems Blogger haven’t sorted their line-break/paragraph issues and my recipe won’t appear ‘reader-friendly’ this week.. even though I spent time adding spaces etc. Oh well I realise with the current price of banana’s in Australia might put you off making this recipe. I don’t even have banana’s in my fruit bowl right now because I’m seeing prices ranging between $10-12 a kilogram. We’re waiting for prices to drop to at least $7 a kilo. If you decide to save this recipe for a time when banana’s aren’t so costly, that’s ok. It uses 3 very ripe banana’s.. and some lovely white Lindt chocolate. They’re your two costliest ingredients for this beautiful banana loaf. I initially wrote that as ‘banana love’ by mistake. If you do love banana’s and banana cakes.. give this one a go because I’m sure you’ll love it. I’ve made it for my family including my inlaws and it’s an instant crowd pleaser.
*1 cup white sugar *12 squares of White Lindor “Lindt” Chocolate (about 70 grams or roughly 2.5oz) *3 large eggs, room temperature *2 tsp syrupy vanilla extract (not essence) *3 ripe, medium bananas, mashed (about 1.5 cups) *2 cups plain (all purpose) flour *1 tsp baking powder *1 tsp baking soda (bicarb soda) *1/2 tsp salt *1 cup sour cream (low fat is fine, I use Weight Watchers brand in all my cooking) *1/4 cup cocoa powder, sifted ——————————————— -Preheat your oven to 180C (or 350F). -Lightly grease and flour a loaf baking tin. -In a large bowl, cream together butter and sugar until light. -Beat in the eggs one by one (using a wooden spoon), waiting until each has been incorporated to add the next. -Beat in vanilla extract and mashed bananas. -In another bowl, mix together the flour, baking powder, baking soda and salt. -Add half of the flour mixture to the butter mix and stir to combine. -Add in the sour cream, followed by the remaining flour mixture. -Remove 1 cup of batter into a small bowl and stir in well the cocoa powder. -Pour 2/3 of the plain batter into the prepared loaf tin, top with cocoa batter and spoon the rest of the plain batter on top. Swirl a knife or chopstick through the batter gently (this will help create the marble effect in the centre of the banana bread). -Add the white chocolate squares, 6 rows of 2, push the chocolate in just beneath the surface of the cake batter. -Bake for 45-55 minutes, or until a toothpick or skewer inserted into the centre of the cake comes out clean and the the top springs back when pressed lightly. -Leave the banana bread in a place to cool for half an hour before removing from the tin. -Serve plain, or dusted with icing sugar (powdered sugar). -Slices better when completely cool, though delicious eaten warm, especially with homemade custard.