Go Back
Chocolate Banana Bread | Patisserie Makes Perfect

CHOCOLATE BANANA BREAD

Patisserie Makes Perfect
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.
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Cake
Servings 12

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.