This is a great variation on banana bread and perfect for brunch when served with roasted peaches. Keeps for 2-3 days in an airtight container but it is very good when toasted thereafter.
150g butter
190ml caster sugar
2 eggs
30ml milk
2 ripe bananas, sliced
250ml self-raising flour
5ml bicarbonate of soda
62ml dodo powder, sifted
125ml desiccated coconut
160g De Villiers Cocoa Nut Butter Chocolate, chopped
Preheat your oven to 180℃ and line a 11cm X 25cm X 7cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until creamy.
Add the eggs, milk and sliced bananas and mix for another minute.
Sift the flour, bicarbonate of soda and cocoa powder together and stir into the mixture.
Take the bowl from the mixer, add the coconut and chocolate and stir through by hand.
Spoon the mixture into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean.
Turn the bread out onto a wire rack to cool.
Slice to serve.
Honey-Roasted Peaches:
6 fresh peaches
15ml butter, cubed
62ml honey
Preheat your oven to 200℃.
Cut the peaches in half and remove the stones.
Place the peach halves on an oven tray and dot the cubed butter over it.
Drizzle over the honey.
Roast in the oven for 15-20 minutes, until caramelised and golden brown.
Serve on a toasted slice of Tropical Chocolate Bread.
My Whisk and I 