Nigel Slater’s Chocolate Muscovado Banana Bread
I do like Nigel Slater, I like his style of cooking and I like his writing. I don’t, however, make many of his recipes because I generally operate freestyle when it comes to every day cooking. But when Sue of A Little Bit of Heaven on a Plate and Janice of Farmersgirl Kitchen started #dishofthemonth, a new monthly challenge to cook Nigel’s recipes, it seemed like a good time to find out what chocolate recipes he might have up his sleeve.
I made these chocolate biscuits for the first challenge, but haven’t managed to participate again until now.
With a pile of bananas in the fruit bowl I thought I’d better try out his chocolate muscovado banana bread which I found in my pile of recipe scraps and cuttings (source sadly not recorded). As per usual I didn’t follow the recipe exactly and used wholemeal flour rather than white. I altered quantities, made a few additions and I used a bar of Green & Black’s butterscotch chocolate that I’d been saving up for just such an occasion. Butterscotch and bananas make natural bedfellows and I couldn’t see how this would do anything but add to the final sumptuousness.
This is how I made:
Banana Chocolate Butterscotch Bread
- Mashed 5 peeled small bananas (made about 300g)
- Roughly chopped 100g bar butterscotch milk 34% chocolate (G&B).
- Creamed 125g unsalted butter with 225g dark muscovado sugar until pale and fluffy.
- Beat in 1 tsp chocolate extract.
- Beat in 2 duck eggs, one by one.
- Sifted in 230g wholemeal flour, 1 scant tsp maca, 1 heaped tsp mesquite, 2 level tsp baking powder and 1/4 tsp bicarbonate of soda.
- Stirred this in together with 1 dessertspoon of malt vinegar.
- Added the banana and chocolate, stirred until just combined then turned into a 2 lb loaf mould. I found there was too much mixture, so made a mini loaf as well.
- Baked at 180C for about 45 minutes until it was well risen and a cake tester came out with just a few moist crumbs sticking to it. The mini loaf was ready after about 20 minutes.
- Left to cool for about 15 minutes then turned out onto a wire rack to cool completely.
I was so right about using the butterscotch chocolate, it elevated a good banana cake into the hoped for heights of unputdownable deliciousness. It was moist, tasted of bananas, but had a rich caramel flavour – the bottom notes of banana really allowed the butterscotch to sing. The downside of all this of course, was that this particular banana loaf didn’t last anywhere near as long as some of its predecessors. As CT put it it, “it was a victim of it’s own success and had it coming”.