Ingredients

Method

• 155 g cake flour
• 16 g cornflour
• 1 t baking powder
• ¾ t bicarbonate of soda
• ½ t salt
• 35 g cocoa powder
• 150 g sugar
• 3 T vegetable oil
• 56 g unsalted butter, at room temperature
• 1 large free-range egg
• 1 ½ t vanilla extract
• 3 medium banana
• 170 g dark chocolate chips
For the custard:
• 2 cups milk
• 2 cups cream
• 8 free-range egg yolks
• 260 g caster sugar
• 1 t vanilla extract
• 2 T instant custard powder

Method

Ingredients

1. Preheat the oven to 160°C. Sift all the dry ingredients together.

2. Using a stand mixer, whisk the sugar, butter and oil together until light and fluffy, then add the egg and vanilla. Stir in the bananas and chocolate chips. Fold in the dry ingredients and pour into a greased 18 - 20 cm loaf tin. Bake for 1 hour, or until a skewer comes out clean.

3. To make the custard, heat the milk and cream together in a saucepan. In a bowl, whisk together the egg yolks, sugar, vanilla and custard powder. Gradually add the hot cream to the egg mixture – don’t add it all at once or the eggs will scramble. Return to the heat and stir until the custard thickens and coats the back of the spoon. Serve the banana bread with the custard.

Find more bread recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Kate Ferriera
Fashion & Homeware: Joanita Cillie