We got the flat! Which comes with pros and cons of course. Pros; we have a bigger, nicer flat and we’re both very excited. Cons? Well, we’re going to have to pay an overlap of a month (£800) as no one has shown any interest in our little flat yet. Also on a stressful note, we have to pay around £2500 tomorrow for the new flat (deposit, month in advance, fees…). Ugh. Estate Agents.
There’s also been an interesting turn of events on the job front. I’ve had some interest from a brand in Dubai. Scary and exciting. Not sure if anything will come of it (or, indeed, if I could actually cope with living in the UAE. Without boyfriend of course.) but I wouldn’t say no to three times my salary over here plus… no tax.
I made this for a special someone, although the dough did not come out chocolately enough. Not sure why, as I put in more cocoa powder than needed… it came out slightly pasty compared to the original recipe. It meant I put in more chocolate, which made up for taste.
The banana gives a slightly moist texture to the bread, while also creating a slight tang to the chocolate bread. It’s good.
Chocolate banana breadAdapted from Joy the Baker
260g plain flour
90g cocoa powder
2 teaspoons baking powder
pinch of salt
110g light brown sugar
2 bananas, mashed
100g milk/dark chocolate, chopped
1. Preheat the oven to 180 degrees C. Butter a loaf pan with butter.
2. Sift together to flour, cocoa powder and baking bowder.
3. In a seperate bowl, beat the butter with an electric mixer/whisk for about one minute. Add the sugars and beat for a further two minutes. Then add the eggs and beat for another minute. (Joy at this point says if it looks curdled, it’s fine… mine didn’t look curdled, but if yours does, apparently it’s okay!)
4. On a low mixng setting ass the mashed bananas and the dry ingredients in three additions. When it’s all incorporated, add the buttermilk and mix it in. Finally, add the chopped chocolate (have it as chunky or fine as you wish).
5. Scrape the batter into the buttered pan and bake for 30 minutes. After 30 minutes cover the bread (loosely) with a sheet of foil to keep the top of it burning, and bake for a further 40-45 minutes (TOTAL TIME = 70-75 MINS), until a knife comes out clean. NOTE: my knife kept coming out with goo on it, even though I was sure it was cooked. It turned out it was the melted chocolate chunks which was the “goo”. So keep this in mind; if it looks ok on the top, check it in multiple areas in case you find a bit of gooey chocolate!
6. When cool (20 minutes or so) run a knife around the edges and turn pan upside down to remove.