Ingredients
300 grams bananas
3 eggs
125 grams butter, melted
juice of 1/2 lemon
300 grams plain flour
1 1/2 baking soda
1 pinch salt
180 grams caster sugar
30 grams cacao
1 shot espresso (30ml)
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Cold marble surface — pastry rolling, chocolate tempering, candy
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
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Pre-heat the oven to 180 degrees Celsius and grease a loaf pan with butter and line with parchment paper. Add the peeled banana to a large bowl. Using an immersion blender, puree the banana until smooth. Whisk in the eggs one by one, followed by the melted butter and the lemon juice. In a separate bowl, whisk together the baking soda, salt, sugar and flour. Add the dry ingredients to the wet ingredients and stir to combine. Divide the batter in two. Add the cacao and espresso to one half of the batter and whisk until just combined. Fill the batter into the prepared loaf pan alternating between the plain batter and the cacao batter. Once finished, use a fork to gently swirl the two batters together - this is what will give the finished cake a marbled pattern. Bake the loaf for about 1h or until a wooden skewer inserted into the centre of the loaf comes out clean.