3 Medium size very ripe bananas
115 Gr. Melted butter cooled
145 Gr. Brown Sugar – If you don’t have brown sugar, use 100 Gr. of sugar with a tablespoon of Molasses
1 Large Egg at room temperature
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Teaspoon Espresso / Coffee powder diluted in the melted butter
125 Gr. All-purpose Flour
50 Gr. Dutch-process cocoa powder
150 Gr. best bittersweet chocolate – 70% Cocoa will do just fine , cut in chunks.
Preheat your oven to 180 celsius and butter a 22 X 12 cm loaf pan or use a non stick baking spray.
Mash the bananas in the bottom of a large bowl. Whisk in the melted butter, sugar, egg and vanilla.
Place the baking soda, salt, cinnamon, flour and cocoa powder in a sifter over the wet ingredients.
Stir dry and wet ingredients with a spoon, until just combined. Stir in the chocolate chunks.
Bake for 55 to 60 minutes, until a tester or toothpick inserted into the centre comes out batter-free.
Cool in the pan for 10-15 minutes then run a knife around the edges and invert on a cooling rack.
The cake gets better after a day or two.