Not often that I have an occasion to use one of Dianne Bibby’s stunning bakes, but here is a great opportunity. Such fudgy chocolatey deliciousness, she had me at fudgy.
Fudgy chocolate banana bread with dark chocolate & coconut cream Ganache
Makes 1 x 20cm loaf
80g (1/3 cup) wholemeal spelt flour or regular wholemeal flour
50g (1/2 cup) all-purpose cake flour
a pinch of salt
25g (3 heaped tablespoons) cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
90g soft brown sugar
3 tablespoons honey
60g Medjool dates, pitted and roughly chopped
110ml coconut oil
2 large, very ripe bananas
1 teaspoon vanilla extract
100g Lindt 70% dark chocolate
1/3 cup coconut cream
Preheat the oven to 180º C. Grease and line a 20cm loaf tin with baking paper. Sift the flours, salt, cocoa and raising agents into a large mixing bowl. Place the brown sugar, honey, dates, eggs, coconut oil, bananas and vanilla in a blender or liquidizer. Blitz until smooth and well combined with the consistency of a thick milk shake. Pour the wet ingredients into the sifted flour and fold through until incorporated. Pour the batter into the loaf tin and bake for around 35-40 minutes until cooked through.
Rest in the tin for 10 minutes before turning out to cool completely.
For the Ganache, place the chocolate and coconut milk in a small heat resistant bowl and microwave for 40 seconds. Whisk until smooth and glossy. Be careful not to overheat. The residual heat of the bowl will be enough to melt the chocolate. Set the Ganache aside to cool and thicken. Pour the Ganache over the banana loaf and allow to set until firm.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE