Baked with dark intent: Dark chocolate rogue

Shirley Vincent
5 1
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
90 mins
90 mins


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


  1. 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. 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. 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.

Nutrition Facts

270 kcal
31 g
13 g
5 g