for 12 pieces

Chocolate

100 g

chocolate, coarsely chopped

Batter

100 g	butter, soft
150 g	sugar
2	eggs
1	banana, crushed
200 g	squash x
150 g	white flour
100 g	ground almonds
100 g	chocolate, coarsely chopped
1 tsp	baking powder
½ tsp	sodium bicarbonate
½ tsp	salt
1	banana, halved lengthwise
1 tbsp	pumpkin seeds

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth.

Batter

Place the butter and sugar in a bowl, beat using the whisk attachment on a mixer. Add the eggs, banana, squash and melted chocolate, continue to beat. Mix the flour with all the other ingredients up to and including the salt, mix into the batter. Transfer the batter to the prepared tin. Decorate with banana and pumpkin seeds.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the banana bread from the tin and leave to cool on a rack.

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