Chocolate Banana Bread with Bournville Chunks: Tips for a Rich Bake

Banana bread is a classic comfort food, beloved for its moist crumb, nostalgic flavor, and ease of preparation. But when you add deep, dark Bournville chocolate chunks into the mix, this humble loaf transforms into an indulgent treat that satisfies everyone’s cravings. Whether you're baking for a special brunch, looking for a companion to your afternoon tea, or simply want to use up overripe bananas in a delicious way, this chocolate banana bread with Bournville chunks should be your go-to recipe. So here's a comprehensive guide with expert tips to ensure your bake is always rich, moist, and flavorful.

A note on Bournville:

Bournville chocolate is known for its intense cocoa flavor and slight bitterness, making it the perfect contrast to the natural sweetness of ripe bananas. While regular chocolate chips or milk chocolate can turn overly sweet in baked goods, Bournville’s dark profile adds depth and nuanced flavor. The chunks melt into gooey pockets of indulgence while also providing occasional bites of solid, bold chocolate, which is exactly what you want in a delicious, indulgent banana bread.

Ingredients:

• 3 ripe bananas (the riper, the better)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 2/3 cup brown sugar (for a caramelized depth)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder (optional, for a more chocolatey base)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 100 g Bournville chocolate, chopped into chunks (or more if you’re feeling decadent)
• 1/4 cup yogurt or sour cream (for extra moisture)
• Optional: a handful of walnuts or pecans for crunch, or a sprinkle of sea salt on top for balance.

Method:

1. The base of any good banana bread lies in the bananas. Look for bananas that are heavily speckled or even blackened on the outside. These have released their starches and turned to sugars, resulting in a sweeter, more intense banana flavor. Mash them well with a fork. Lumps are fine and add to the texture of the loaf.
2. Add butter to the banana bowl. Melted butter contributes to a denser, more tender crumb compared to using creamed butter. To balance richness, a spoonful or two of yogurt or sour cream can dramatically improve moisture levels. Let your melted butter cool slightly before mixing it in, or it may scramble the eggs you will add next.
3. Combine all the ingredients. Add the mashed bananas, melted butter, eggs, vanilla, and yogurt to one bowl. In another, whisk together the dry ingredients. This includes flour, cocoa powder, baking soda, sugar, and salt. Now, slowly add the dry ingredients to the wet bowl. First, add one spoonful, mix that in completely, then add another spoonful and so on.
4. Once the wet and dry ingredients are just combined, gently fold in the Bournville chocolate chunks. Toss the chocolate chunks in a tablespoon of flour before adding them. This helps them stay suspended in the batter rather than sinking to the bottom. Do not overmix. A few streaks of flour in the batter are fine. Overmixing activates gluten and can lead to a dense, chewy texture, which is fine for cookies, but not what you want in banana bread.
5. Pour the batter into a greased or parchment-lined loaf tin and smooth the top. Bake at 170C or 340F) for about 60 minutes. Avoid higher temperatures and be patient, since slow baking ensures even cooking without burning the edges while the center remains gooey.
6. Check for doneness by inserting a skewer or knife into the center. It should come out mostly clean, with a few moist crumbs clinging to it. Melted chocolate is expected -- just make sure it’s not raw batter.
7. Cool the banana bread in the pan for 15 minutes, then transfer to a wire rack to cool completely. The chocolate firms up slightly, and the banana flavor intensifies with time.
8. Cut into slices and serve slightly warm with a bit of salted butter or a scoop of vanilla ice cream. The contrast of hot and cold, bitter and sweet, soft and creamy is magical.

Tips:

• Add a tsp of espresso powder as it enhances the chocolate flavor without making the bread taste like coffee.

Go gluten-free by substituting with a blend of almond flour and oat flour for a nutty, wholesome twist.