Banana, Walnut and Dark Chocolate Loaf

Yesterday we posted an instagram of our morning tea (instant coffee actually), featuring a delicious banana loaf baked by our lovely friend James Dobson (Jimmy D designer and co-owner of Children Of Vision). We’ve since had a few requests for the recipe, so asked James if he would write it out for us.

James was a little concerned that baking wasn’t totally on brand (the pink ceramics are ours by the way), but when he isn’t cutting out pentacle-emblazoned bras or slashing up black silk he’s actually a secret foodie (there is that dripping donut print) and pretty smokin’ in the kitchen (we’re still working on getting his meatball recipe)…

My friend Charlotte Rust first baked this for me. It’s from the Rose Bakery cookbook Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, Charlotte’s twist was to add large chunks of dark chocolate.

Banana, Walnut and Dark Chocolate Loaf

(Makes two loaves)

150g unsalted butter, softened, plus extra for greasing loaf tins
180g caster sugar
3 eggs
3 very ripe bananas
100ml of milk with 1 tablespoon of natural yoghurt mixed in
1 heaped teaspoon of bicarbonate of soda
1/2 teaspoon salt
350g plain flour, sifted
1 cup roughly chopped walnuts
1 cup (or more…) dark chocolate (I use Whittakers Dark Ghana) roughly chopped

Preheat oven to 180 degrees.

Butter two loaf tins and line with baking paper.

Beat the butter and sugar until creamy and pale in colour.

Add the eggs one at a time, beating well after each addition.

Mix in the mashed bananas and milk/yoghurt (It may start to look a little split, that’s okay! It will be fine after you add the flour).

Mix together the bicarbonate of soda and salt and carefully fold into the mixture with the flour.

Fold in the walnuts and chocolate.

Make sure the mixture is combined well and there are no pockets of flour, but do so carefully, you don’t want to over mix!

Spoon into prepared tins.

Bake for about 45 minutes or until a skewer comes out clean.

Lick the bowl.

Remove from the oven and cool the loaves in their tins before taking out.

They seem to last for a few days in an air tight container and personally I think they’re better the day after baking as opposed to still warm, but that’s just me!

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