The Times Magazine 39Eat!
PAUL HOLLYWOOD
- Dust the pudding with icing
sugar and wave a cook’s
blowtorch over the surface
to caramelise. Brush with the
warm apricot glaze and serve,
with clotted cream or ice cream
if you like.
CHOCOLATE ORANGE
BANANA BREAD
8-10 slices
Tangy orange zest and chunks
of dark chocolate folded into
the mix give everyone’s
favourite banana bread an
upgrade. It has a delicious
richness and wonderful
intensity of flavour, yet it’s
not overly sweet.
- 4 ripe bananas
- 250g golden caster sugar
- 125g unsalted butter,
softened, plus extra to grease
the tin - Finely grated zest of 1 orange
- 2 medium eggs
- 250g plain flour
- 2 tsp baking powder
- 75g dark chocolate chunks
- Heat your oven to 160C
(180C non-fan). Grease and line
a 1kg loaf tin with baking paper. - Roughly chop 3 bananas and
place them in a large bowl with
the sugar, butter and orange
zest. Whisk using an electric
hand whisk until smoothly
combined. Add the eggs, one
at a time, beating well after
each addition. - Mix the flour and baking
powder together, then sift over
the banana mixture and gently
fold in until evenly combined.
Fold in the chocolate chunks. - Spoon the mixture into the
prepared loaf tin and gently
smooth the surface to level it.
Cut the remaining banana in
half lengthways and gently
press, cut side up, onto the
surface of the mixture. - Bake for 50-60 minutes
until risen and golden brown.
To check the banana bread
is cooked, insert a skewer
into the centre; it should
come out clean. - Remove from the tin and
place on a wire rack to cool.