Introducing the first “The Sport of Baking” Month Challenge for March… mastering the loaf pan. I have been a bit slack in posting the new cooking and baking techniques I have tried out, so here goes!
While cleaning cupboards and drawers in my kitchen recently I found my old loaf plan. I decided I hadn’t actually used it to make a sweet loaf before, I had only used it to make savoury breads. So here was a new challenge – to find a delicious, sweets recipe to cook in the loaf pan. As it turns out, I found two recipes! The first is a carrot, date and walnut loaf which, with the addition of nutmeg and cinnamon, smells and tastes amazing! You can find this recipe at the Taste link:
With a couple of very ripe bananas, I adapted an old banana bread recipe by adding some dark chocolate. Keep reading for a tasty recipe for a banana bread that is moist and delicious.
125g unsalted butter
¾ cup caster sugar
1 ½ cups plain flour
½ tsp bicarb soda
¾ – 1 cup milk
3 ripe bananas, mashed
125g dark chocolate, roughly chopped + ¼ cup for topping
½ cup walnuts, roughly chopped
- Preheat moderate oven. Line a loaf pan with baking paper.
- Cream the butter and sugar in a bowl with electric beaters.
- Add eggs and beat again, on a low speed, until combined.
- Add flour, bicarb soda and milk. Stir with a spoon. Add in mashed banana, walnuts and dark chocolate.
- Place mixture into loaf pan. Top with dark chocolate shards (I added dark chocolate chips for the top).
- Bake in moderate over for 50 minutes.
Did you try this at home? Let us know your opinion of the recipe in the comments below. If you upload a picture, don’t forget to tag @thesportofbaking on Instagram or Twitter.
Happy Baking L x