Baked with dark intent: Dark chocolate rogue

Name: Baked with dark intent: Dark chocolate rogue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 100 g Butter; 200 g Flour; 75 g Peanut cream; 1 TEASPOON Baking soda; 7-10 Tbsp Salt; 50 g Baking cocoa; 100 g Dark chocolate; 4 ripe bananas (about 200 g each); 2 Eggs (Gr. M); 100 g demerara sugar; 1 TABLESPOON demerara sugar; 2 TABLESPOONS salted roasted peanuts; 50 g Milk chocolate; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Just always in a bitter mood? Then this wickedly chocolaty banana bread with caramel nuts is just what you need - even if your dungarees get tight

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

100 g Butter
200 g Flour
75 g Peanut cream
1 TEASPOON Baking soda
7-10 Tbsp Salt
50 g Baking cocoa
100 g Dark chocolate
4 ripe bananas (about 200 g each)
2 Eggs (Gr. M)
100 g demerara sugar
1 TABLESPOON demerara sugar
2 TABLESPOONS salted roasted peanuts
50 g Milk chocolate
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a box mould (25 cm long; approx. 1.7 l capacity) and dust with flour. Melt 100 g butter and peanut cream. Mix 200 g flour, baking soda, 1 pinch of salt and cocoa. Chop dark chocolate. Peel the bananas and finely mush them with a fork. Mix with butter mix, eggs and 100 g sugar. First stir in the flour mixture, then the chopped chocolate.
2
Fill the dough into the mould and smooth it down. Bake in a hot oven for 50-60 minutes. Take out, let rest in the form for about 10 minutes, then turn out. Let it cool down on a cake rack.
3
Melt 1 tablespoon of brown sugar in a frying pan. Stir in nuts, caramelise slightly. Pour onto baking paper and allow to cool. Chop milk chocolate, melt in a hot water bath and spread on the cake with a spoon. Sprinkle with nuts.