Banana Brownie Bread

• unsalted butter↗125g g

  cut into pieces, plus extra for the pan

• dark chocolate↗150g g

  chopped into small pieces

• golden sugar↗200g g
• eggs↗3
• self‑raising flour↗200g g
• cocoa powder↗50g g
• ripe bananas↗2

  peeled and mashed

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease a 900 g loaf pan with butter and line the bottom and sides with parchment paper. Transfer 100 g of chopped dark chocolate to a heat‑proof bowl with the butter and melt over a double boiler, ensuring the bowl’s bottom does not touch the water. Alternatively, melt in the microwave in 20‑second intervals. Set aside to cool slightly.

2. 2

   Whisk the sugar and eggs in a separate bowl with an electric mixer until the mixture is light and fluffy. Sift the flour, cocoa powder and a pinch of salt, then gently fold in. Add the melted chocolate mixture, followed by the bananas and the remaining chocolate pieces, folding gently.

3. 3

   Pour the batter into the prepared pan and bake for 50 minutes, until it has risen and a skewer inserted in the centre comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack and cool completely. If desired, clean the pan and return the loaf to it for easy transport. Store in an airtight container for up to four days.