Chocolate & Almond Banana Bread with Almond Butter
90 mins active prep time, 6 servings
This recipe is from ‘The Pip & Nut Butter Cookbook’ by Pip Murray, published by Hardie Grant Books, $29.99.
Photography © Adrian Lawrence
From the author:
Try slicing the cooked banana bread and placing between two pieces of greaseproof paper, then toast on both sides in a frying pan over a low-medium heat. It’ll caramelise the banana and melt the chocolate in the bread, and make the house smell pretty amazing. Just writing about it makes us hungry.
- 100g melted butter, slightly cooled, plus extra for greasing
- 120g almond butter
- 100g sark chocolate, roughly chopped
- 2 eggs
- 160g soft light brown sugar, plus 1 tbsp
- 180g plain flour
- 2 1/2 tsp baking powder
- 1 tsp salt