Someone at work lent me a French cookbook yesterday. It looked quite interesting and I immediately felt like sampling some of those recipes. To begin with, I picked a chocolate banana bread. Everything was in French and it was kinda fun trying to figure what it meant, and if it was way beyond my understanding I’d resort to using the mighty Google translator.
This is my version of the banana bread from Tartes Tourtes & Cie. It turned out to be more cakey than bread-like and very moist and dense. Something that I’ll definitely repeat albeit with some tweaks just for the fun of it. Another good thing is that the bread will keep for 3 days in an airtight container.
The nut butter turned out really well, too. I’m going to make a bottle of this to keep in the refrigerator and exploit its versatility.
Pain au chocolat et à la banane Recipe
2 large ripe bananas, mashed
2 tablespoons cocoa powder
165g powdered sugar
2 eggs, lightly beaten
60ml olive oil
60ml milk
200g flour
1 tsp baking powder
90g pecans, toasted and crushed
Buerre Nut
100g butter, softened
30g pecans, toasted, finely crushed
- Preheat oven to 180C. Line and grease a loaf tin.
- Mix the pureed bananas and sugar in a bowl. Incorporate eggs, oil and milk. Sift the flour, cocoa and baking powder together.Incorporate the wet and dry mixtures till a consistent batter is formed. Stir in the pecans.
- Spread the preparation in the mould and smooth. Bake for about an hour and let stand 5 minutes in pan before turning the bread on rack.
- Meanwhile, prepare nut butter. Whisk until the butter is light and sparkling and then incorporate nuts.
- Serve the bread with the nut butter. Oh, the bread would also be good with some Nutella spread over it.