When you have too many bananas there’s only so much you can do. Banana bread is the usual staple bake. It’s simple and cost effective. And quick. But this time I wanted to add more than the usual handful of chocolate drops into the mixture. So I came up with this, equally easy, but slightly more decadent recipe.
Bananas are the staple fruit of most households, and athletes. when we go any major orienteering event there must be hundreds upon hundreds of bananas consumed. Bananas are an excellent source of potassium and vitamin B6, fibre and carbohydrate, and supply some vitamin C. Since they have a lower water content than most fruit, bananas typically have more calories as well as a higher sugar content compared to other non-tropical fruits. This is good for those, like me, who will, no doubt be out on a mountain for quite some time!
Bananas are soothing to the digestion due to their high content of pectin – as soluble fibre that not only lowers cholesterol but normalises bowel function. The high fibre content of bananas helps you to feel full, another bonus if you will not see food again for some time. No point being distracted from your running by a grumbling tummy!
The resistant starch in bananas also has a prebiotic effect, helping to keep gut bacteria happy by increasing the production of short chain fatty acids for digestive health. And you all by now know my obsession with healthy gut bacteria!
350g of caster sugar- yes it’s lots. We’ll all just have to get over that
100g of dark chocolate, chopped, plus an extra 50g of dark chocolate, chopped
100g of cocoa powder
4 eggs, lightly beaten
100g plain flour
1 teaspoon of baking powder
4 over ripe bananas, mashed
Preheat your oven to 180ºC, 160ºC Fan. Mix the dry ingredients together in one bowl, except for the chopped chocolate. Melt the butter and 100g of chocolate over a pan of simmering water, taking care to not let the water touch the bottom of the bowl. Once melted, stir to combine, and leave to cool to room temperature. Whisk in the beaten eggs.
Add these wet ingredients to the dry ingredients. Stir until just combined, then add the mashed bananas and the remaining 50g of chopped chocolate.
Pour into the prepared tin. I use a deep rectangular tin, approx 30cm * 20cm. I grease this and line it with baking parchment.
Bake for 25 -30 minutes until it is set with just the tiniest of wobbles in the centre.
On this occasion I served the brownie with some sliced banana (going for all those health benefits!) and a big dollop of cream. Divine.