I didn't add sugar and butter as the chocolate and the bananas are sweet enough, but you can add a half a cup according to your preference. I usually use coconut sugar or muscovado sugar. You may also skip the rum if you don't like the taste.
Ingredients:
- 280g flour
- 200g dark chocolate
- 2 overripe mashed bananas
-
2T peanut butter or cashew butter
-
2T butter (if you wish)
- 50g shredded coconut
- 50g Muscovado sugar (if you wish)
- 1t baking powder
- 3 eggs
- 1T rum
Method:
Preheat the oven to 180°C
Chop the chocolate into squares.
Mash the bananas and add the peanut butter and rum, mix well.
Place the flour in a mixing bowl, add the coconut, sugar and the BP.
Using a spatula, mix the mixture, then add the banana mixture, mix to combine and then the eggs, one by one, mixing well between. Your mixture will be creamy.
Pour the batter into a baking pan (I used a loaf pan) and bake for about 20 minutes, then lower the temperature to 160°C and bake for another 20 minutes or until a skewer inserted comes out clean. To make it more fancy, slice a banana lengthwise and place in the mould before pouring in the batter.
Cool and enjoy.
You may serve this with a crème anglaise or vanilla ice cream for a delicious dessert.
Pour the batter into a baking pan (I used a loaf pan) and bake for about 20 minutes, then lower the temperature to 160°C and bake for another 20 minutes or until a skewer inserted comes out clean. To make it more fancy, slice a banana lengthwise and place in the mould before pouring in the batter.
Cool and enjoy.
You may serve this with a crème anglaise or vanilla ice cream for a delicious dessert.
