CHOCOLATE BANANA BREAD
This is a twist on the classic banana bread, topped with spiced rum chantilly cream, edible flowers and a chocolate strip. You will need a St Honore piping nozzle to create this recipe.
Ingredients
- For the cake:
- 100 g 70% Cocoa Chocolate chopped
- 150 g Unsalted Butter diced
- 200 g Ripe Bananas 3 small
- 175 g Light Brown Sugar
- 60 ml Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 125 g Self-Raising Flour
- 2 tbsp Cocoa Powder
- 1/2 tsp Salt
- Chantilly Cream
- 400 ml Whipping Cream
- 4 Tbsp Icing Sugar sifted
- 1 Tsp Vanilla Extract
- 1.5 Tsp Morgan's Spiced Rum
Instructions
- Preheat the oven to 170C Fan. Grease and line a baking tray or roasting tin.
- Put the chopped chocolate and unsalted butter in a large bowl. Set the bowl over a pot of barely simmering water and allow the chocolate and butter to melt slowly. Stir with a wooden spoon until smooth and set aside.
- Blitz the bananas, sugar, milk, eggs and vanilla paste in a food processor or mini chopper until smooth. Stir the purée into the chocolate until fully combined.
- Sift the flour, cocoa powder and salt over the bowl of the banana chocolate mix and then stir it in with a whisk, mixing gently until you have a glossy batter.
- Transfer the batter into the prepared tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean and cake is risen and firm on top. Cool on a wire rack.
- When the cake is cool, you can wrap it in clingfilm and finish the rest of the cake the next day.
- Trim the edges of the cake and cut it into 12 fingers, mine were approximately 3.75cm by 11cm.
- Make the Chantilly cream by whipping the cream until it's firm, add the rum, vanilla and icing sugar and then whip it further until it's stiff enough to pipe.
- Put the cream in a piping bag with a St Honore tip and pipe a wavy ribbon on top of the cut cake. Decorate the cakes with violas and chocolate strips, or slices of banana or grated chocolate.