Gooey Chocolate Banana Loaf
This crispy on the outside, gooey on the inside banana loaf is an absolute winner! It is a great way to use up over-ripe bananas, and is the perfect weekend morning treat.
Tips & Tricks
- Make sure your bananas are extra ripe and spotty for the best banana loaf! Green bananas will be hard to mash and will taste milder.
- Sprinkling some sugar on top of the loaf makes for an extra crunchy, golden crust!
Ingredients
- 4 medium very-ripe bananas, peeled
- 2 Pams Fresh Cage-Free Barn Eggs
- 150g Pams Butter, melted
- ¾ cup Pams White Sugar
- 1 ½ cups Pams Self-Raising Flour
- 1 cup Pams Dark Compound Chocolate Buttons
Method
- Preheat your oven to 190°C regular bake. Grease and line a regular-sized loaf tin with baking paper.
- Add three of the bananas to a large mixing bowl. Mash the bananas well with a potato masher, until no large chunks remain. Add the eggs, melted butter, ½ cup of the sugar, self-raising flour and a pinch of salt. Whisk together, until combined. Fold through the chocolate buttons.
- Spoon the batter into the prepared loaf tin. Cut the remaining banana in half lengthways and place the two halves, cut side up, on top of the batter. Sprinkle the remaining ¼ cup sugar evenly over the top.
- Bake on the lower-middle oven rack for 50-55 minutes, until risen, golden brown and a skewer inserted comes out clean with a few moist crumbs. 5. Set aside to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Ingredients
- 4 medium very-ripe bananas, peeled
- 2 Pams Fresh Cage-Free Barn Eggs
- 150g Pams Butter, melted
- ¾ cup Pams White Sugar
- 1 ½ cups Pams Self-Raising Flour
- 1 cup Pams Dark Compound Chocolate Buttons
