Chocolate Banana Bread
Delicious and juicy banana bread for your afternoon tea.
Servings: 8
Ingredients
- 100 g dried fruit, like physalis, without added sugar optional, but highly recommended
- 5 ripe bananas
- 1 egg
- pinch of salt
- 1 tsp sugar-free vanilla extract or scrape out a vanilla bean optional
- 1/3 cup oil
- 1/4 cup milk
- 4 tbsp cocoa powder
- 1 1/2 cups spelt flour, type 1050
- 1 tsp baking soda
Instructions
- Place the dried fruit into a small bowl and pour lukewarm water over them. Leave to soak for two hours. Then drain the water and squeeze the dried fruit. If you are using physalis or berries, just set them aside. If you are using bigger fruit, like apricots or strips of mango, cut them into smaller pieces.
- Mash the bananas with a fork inside a large mixing bowl. Add the egg and beat it with a handmixer until it's smooth and slightly frothy.
- Add the pinch of salt, the oil and the vanilla. Mix again for about a minute.
- Add the milk and mix until it is well-combined.
- Mix the cocoa powder with the flower and the baking soda. Then add it gradually to the wet ingredients. Keep mixing until you have a smooth dough.
- Pre-heat the oven to 200 degrees Celcius.
- Pour the physalis into the mix and stir them in with a spatula.
- Line a loaf tin with a baking sheet and pour the mixture into the tin. Then put it into the oven and bake the bread for 40-45 minutes. Take it out after 40 minutes and test if it is baked through. Return to the oven if it needs a bit longer.
- Let the bread cool in the tin for 15 minutes. Take it out and remove the baking paper. Once it has cooled down completely, store the cake in an air-tight container and serve it the next day. Enjoy!