Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C. Grease and line a 9x23 cm baking pan with baking paper, letting the parchment overhang on 2 sides by no less than 2.5 cm. Line a rimmed baking tray with baking paper. Put whole bananas still in their peels on ready baking tray. Bake till banana peels are darkened in color, around 15 minutes. Remove from oven and let to a little cool, around 5 minutes. Carefully peel bananas. Mash bananas with a fork; keep to one side in a mid-sized bowl. With a hand-held electric mixer, or in a mixer with the whisk, beat butter, brown sugar, and granulated sugar on mid-sized speed till fluffy and pale, 2 to 3 minutes in a big bowl. Tip in 1/2 cup (120 ml) mashed banana, egg, plus vanilla plus whip on medium-low speed till it has only just come together, around 1 minute. Mix in flour, salt, cinnamon, clove, and nutmeg till it has only just come together. Fold in around 3/4 of chopped chocolate till it has only just come together using a flexible rubber spatula. Spread batter into ready baking pan. Scatter with leftover 1/4 cup chocolate. Bake till edges are set plus amber brown plus center springs backs gently when gently pressed, 25 to 28 minutes. Scatter with flaky salt, if using. Move pan to a rack to go fully cold, around 1 hour before slicing. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
28.9 g per serving
57.8 % of the 50 g daily maximum · 115.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 383 kcal |
| Protein | 4.1 g |
| Carbohydrate | 54 g |
| of which sugars | 32.2 g |
| of which free sugars | 28.9 g |
| Fat | 17.3 g |
| of which saturates | 10.3 g |
| Fibre | 2.7 g |
| Salt | 0.27 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
