Banana, chocolate and mango bread with chocolate ice cream

Banana, chocolate and mango bread with chocolate ice cream

By
From
Lamingtons & lemon tart
Serves
10–12
Photographer
Patricia Niven

Everyone has a banana bread recipe but I want you to give this one a go. The addition of mango works so well for flavour and colour, but you could make this with banana only if you want. Just use a total of 520 g banana flesh and omit the mango. Oh – and it has chocolate in it and it’s delicious. You need this in your life!

Ingredients

Quantity Ingredient

Banana, chocolate and mango bread

Quantity Ingredient
380g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
220g unsalted butter, melted
385g caster sugar
2 vanilla beans, seeds scraped
3 eggs
320g overripe banana flesh, mashed with a fork
200g mango flesh, blitzed to a purée in a blender
200g dark chocolate, roughly chopped

Chocolate ice cream

Quantity Ingredient
400ml full-cream milk
70ml thickened cream
85g caster sugar
3 egg yolks
70g dark chocolate, melted

Method

  1. For the cake, preheat the oven to 160°C. Line a 28 x 13 x 6.5 cm loaf tin with baking paper and spray it with canola oil.
  2. Sift the flour, salt, bicarbonate of soda and nutmeg into a bowl.
  3. Beat the melted butter, sugar and vanilla seeds with an electric mixer for 10 minutes on high speed. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Mix for 5 minutes before adding the banana and mango. Mix for a further minute.
  4. Mix in the dry ingredients using a spatula and add the chocolate. Mix again to combine before turning the mixture into the prepared tin. Smooth and flatten with a small spatula or spoon.
  5. Bake in the oven for 1 hour or until the top of the loaf is golden brown and it is cooked through. To test to see if the banana bread is cooked, insert a skewer into the centre and pull it out. If it comes out clean the banana bread is cooked through.
  6. Remove from the oven and allow the bread to cool for 30 minutes in the tin before turning it out onto a wire rack to cool completely. Serve immediately or wrap up for later.
  7. To make the ice cream, place the milk and cream in a saucepan over medium–low heat and bring to a simmer. Remove the pan from the heat and set aside.
  8. In a mixing bowl, whisk the sugar and egg yolks together until they start to thicken and pale.
  9. Pour one-third of the hot milk mixture into the yolk and sugar mixture and whisk well to combine.
  10. Pour this mixture back into the saucepan with the remaining milk and stir well with a spatula or wooden spoon to combine.
  11. Place the pan back over medium heat and stir constantly while cooking the ice cream base to 82°C. Use a digital or sugar thermometer for accuracy.
  12. Remove the custard from the heat and mix in the melted chocolate. Strain the mixture into a bowl. Set this bowl into a larger bowl of iced water to cool the custard down quickly, stirring regularly.
  13. Once cool, churn in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  14. To serve, slice the banana, chocolate and mango bread and serve with a dollop of the chocolate ice cream.

Tip:

  • You can make the ice cream base up to 4 days in advance but try to churn the ice cream on the day of serving for the best result.
Tags:
darren purchese
burch and purchese
sweet studio
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