Double Chocolate Banana Bread #shorts #food #baking #cake #youtubeshorts #recipe

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Melt the raw sugar with the vanilla powder over heat until it turns light amber. Lower the heat, add the butter and stir until fully incorporated.
2. Grease the loaf pan with cooking spray and pour in the hot caramel.
3. Peel the bananas, cut them into 3¾-inch logs and then lengthwise. Save the scraps for the puree. Preheat the fan oven to 330°F/160°C.
4. Lay the banana pieces on their sides on the caramel in the pan. Bake for 20 minutes, then turn the oven off and let the pan cool completely. Refrigerate until chilled.
5. Grease the inside of the chilled pan with the softened butter.
6. Blend 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, sugar and salt until smooth. If it looks grainy or separates, warm the bowl gently over a bain-marie or with a kitchen blowtorch.
8. Add the first egg and keep whipping. Once combined, add about a quarter of the sifted dry ingredients and the remaining egg, mixing on low.
9. Add the banana puree and the remaining dry ingredients, scraping down the bowl, and mix on low until combined. Fold in the nuts and chocolate disks.
10. Fill the pan with all of the batter. Lay greased parchment on top, then put the lid on.
11. Preheat the fan oven to 330°F/160°C again. Bake for 70 minutes. Remove the lid and parchment and let cool 10 minutes.
12. Place a baking tray on top of the pan and flip it over. Do not unmold yet. Let stand at room temperature for 2 hours, then refrigerate overnight.
13. Run an offset spatula around the edges of the pan. Gently warm the pan with a blowtorch or on the stove, then unmold. Cut into 10 to 12 portions.

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

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