Double Chocolate Banana Bread – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Make the light caramel: heat the raw sugar with the vanilla powder until it melts and turns light amber. Lower the heat, add the butter and stir until fully incorporated.
2. Grease the loaf pan with cooking spray, pour in the hot caramel and set aside.
3. Peel the bananas and cut them into 3¾-inch logs, then lengthwise. Preheat the fan oven to 330°F / 160°C, saving scraps for the puree.
4. Arrange the banana pieces sideways on the caramel in the pan. Pre-cook for 20 minutes, then turn the oven off, let cool completely and refrigerate the loaf.
5. Once chilled, grease the inside with the softened butter.
6. Mix all the banana puree ingredients until completely smooth and set aside.
7. Sift together the flour, baking powder, baking soda and cocoa powder. Beat the softened butter with the sugar and salt in a stand mixer with the paddle. Add the first egg and keep whipping; if the mixture looks grainy or separates, warm the bowl briefly over a bain-marie or with a blowtorch.
8. Once the mixture comes together, add about a quarter of the sifted powders and the remaining egg, mixing on low. Add the banana puree with the remaining sifted powders, scrape down the bowl and mix on low until combined. Then fold in the nuts and chocolate disks.
9. Fill the loaf pan with all the batter, lay a piece of greased parchment on top and fit the lid on.
10. Preheat the fan oven to 330°F / 160°C and bake for 70 minutes. Remove the lid and parchment, let cool for 10 minutes, then place a baking tray on top and flip. Do not de-mould yet; leave at room temperature for 2 hours, then refrigerate overnight.
11. To de-mould, run an offset spatula around the edges, gently warm the pan with a blowtorch or on the stove, then turn out and cut into 10 to 12 portions.

Summarized from Bruno Albouze's video. Watch it for the details.

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