Chocolate & Almond Banana Bread

8 - 10
Total Time
1 Hour 15 Minutes
100g / 7 tbsp of melted butter, slightly cooled, plus extra for greasing
2 eggs, beaten
160g / 3⁄4 cup plus 1 tbsp of soft light brown sugar
120g / 1⁄2 cup of almond butter
250g / 83⁄4 oz of ripe bananas (peeled weight), mashed with a fork
180g / 1 1⁄3 cups of plain (all-purpose) flour
2 1⁄2 tsp of baking powder
1 tsp of salt
100g/ 31⁄2 oz of dark chocolate, roughly chopped
Step 1

Preheat the oven to 160°C/325°F/gas mark 3. Butter a 450g/1lb loaf tin, then line with baking parchment.

Step 2

Put the melted butter in a bowl and add the eggs and sugar. Mix together to a smooth paste, then beat in the almond butter and mashed bananas.

Step 3

Sift the flour, baking powder and salt into a separate bowl, then gradually fold the flour mixture into the banana mixture. Stir in the chopped chocolate and spoon the mixture into the prepared loaf tin.

Step 4

Bake in the oven for 55 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out of the tin onto the wire rack and leave to cool some more.

Recipe courtesy of Pip & Nut: The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence (Quadrille, £15)

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