Quick Bake: Choco-nut Striped ‘Nana Bread
I am feeling a lot better today…apart from stopping the car to empty my tummy into a bin on the way to work! Catching up on the write up of the Sunday bake for Simon’s work snacks…
It turned out Simon had a managers meeting so was going to donate his provisions to the group.
Good job I was only playing around with a tried and tested recipe; imaging giving him a burnt pile of slop to present to the other big-wigs! Not on my watch!! Must impress the wigs…but not try too hard! ARGH! BAKE MELT DOWN!
The unfortunate thing about ‘nana breads, whereas most people bake them to get rid of over-ripe, squishy ‘nanas…this is the point I find them the most delicious! Nummmmm, squishy, squashy sweet mushy *writhes on floor in ‘nana trance*. None of this putrid green-neon yellow floury solidity for me…no sir!
All wrapped and ready to go!
If I’m going to donate ‘nanas in their prime it will only be for a bottom-kicking recipe!
Choco-nut Striped ‘Nana Bread
- 500g ‘nanas (squishy good ones) mashed
- 250g malted flour
- 115g soft unsalted butter
- 115g unrefined caster sugar
- 60g chopped hazelnuts
- 60g dark chocolate chuncks
- 20g cocoa powder
- 2 beaten eggs
- 1 tsp baking powder
- pinch ‘o salt
- Cream the butter and sugar until fluffy
- Stir in the eggs and mashed ‘nana
- Fold in flour, baking powder and salt
- Take a third of the mixture and fold in the cocoa powder and the chocolate chunks
- Mix the hazelnuts into the remaining batter
- Layer into a greased loaf tin *light, dark, light, dark, light*
- 60 minutes at 175°C until a toothpick comes out clean or a probe reads 205°f (I do love a probe!)
Eventually he decided the pink one was his favourite.