The recipe was inspired by several contributing factors, and as fate would have it, they all fell into a seamless sequence of events, unfolding perfectly into the the black beauty that was this Double Chocolate Banana Bread with Fleur de Sel. [Read full post and step by step recipe on Joie De Vivre]
4 ripe bananas (overripe is great too)
3/4 cup brown sugar
1/2 cup softened salted butter
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp vanilla extract
1 cup milk chocolate chips
1/2 tsp fleur de sel (increase to 1 tsp if you use unsalted butter)
Preheat the oven to 175*c. Spray a loaf tin with vegetable/canola oil (such as PAM or any other cooking spray) to grease well on all sides. Mash bananas in a bowl using a potato masher. Mix in the sugar and butter, till you have a smooth consistency. Mix in the vanilla extract.
Sift over the flour, cocoa powder and baking powder. Mix well and lastly, fold in the chocolate chips. Pour the batter into the prepared tin, and sprinkle the top with the fleur de sel. Bake for 60 minutes, and leave to cool on a cooling rack thereafter for another hour.
Slice and enjoy. Store in an airtight container.