Chocolate banana bread with salted macadamia nuts

Step 1/5

• 1 ripe bananas
• ¼ tsp vanilla extract
• 7½ g brown sugar
• ⅛ tsp salt
• 25 g coconut oil
• 25 g semisweet chocolate

• oven
• pot
• bowl
• whisk

Preheat oven to 175°C/350°F. Mash most of the bananas with a fork. Add vanilla extract, sugar, and salt and whisk to combine. Melt the coconut oil and half of the chocolate, add to the banana mixture and whisk to combine.

Step 2/5

• ¼ tsp baking powder
• 7½ g cocoa powder
• 50 g flour

• sieve
• bowl

Mix baking powder, cocoa, and flour, sieve into the banana mixture and fold in until you have a smooth batter (feel free to taste).

Step 3/5

• 25 g semisweet chocolate
• 25 g macadamia nuts (salted)

• bench scraper
• loaf pan
• parchment paper
• cutting board
• knife

Chop the remaining chocolate and macadamia nuts, then fold in with a scraper. Grease your loaf pan and lay out some parchment paper. I like to let some hang over the edges, so I can lift the baked banana bread out effortlessly.

Step 4/5

• ¼ banana
• ½ tsp brown sugar

Fill the loaf pan with the batter. For decoration, slice the leftover banana lengthwise, arrange on top of the batter, and sprinkle some brown sugar over it to caramelize.

Step 5/5

• wire rack

Bake for about 60 – 65 min. at 175°C/350°F. Let it cool (I know, it’s really hard because it smells so delicious!) Enjoy!

Enjoy your meal!