#26 Panela & Double Chocolate Banana Bread

A sweet & summery comfort cake.

Hello and welcome back to another edition of TSK! I hope you have all had a wonderful week.

What’s Panela you ask? It is unrefined whole cane sugar, typically found in and around Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice,however you can buy it in “powdered” form, not too dissimilar to demerara sugar.

Over on TSK+ I will be showing you to create the most gorgeous Individual STP’s with Orange & Rosemary.

Panela & Double Chocolate Banana Bread

(for the cake)

• 115g butter, softened

• 150g Panela

• 3 large eggs

• 60ml whole milk

• 8ml vanilla extract

• 230g plain flour

• 20g Cocoa Powder

• 5g baking powder

• 1/2 Tsp Cinnamon Powder

• Pinch of Nutmeg

• 5g baking soda

• 245g mashed bananas

• 100g Chocolate Chips

(for the glaze)

• 100ml Maple Syrup

• 100ml Melted Dark Chocolate

• 1 tsp Cocoa Powder

• 2 Tbsp Melted Coconut Oil

Method

1. Preheat your oven to 180C/160C Fan. Grease and line a loaf tin with parchment paper.

2. Place the butter and panela in a stand mixer bowl (or regular mixing bowl) and cream together either using the paddle attachment , electric hand whisk or good old fashioned elbow grease. Beat until pale and creamy. Mix in the eggs, milk and vanilla.

3. Next, stir in the dry ingredients then fold in the bananas until just combined.

4. Place the cake batter into the loaf tin and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

5. Leave to cool completely.

6. To make the glaze add all the ingredients together and whisk to combine. Pour over the banana bread and enjoy warm.