Upside Down Chocolate Banana Bread

Does banana bread count towards your 5 a day?

Done in 2 hours

Serves 6-8

Dish by Hugh Woodward

Ingredients

What you'll need:

260gplain flour

40gcocoa powder

1 tspbaking soda

1/2 tspfine salt

150gfinely chopped dark chocolate

120gunsalted, soft butter

150gcaster sugar

2 largeeggs

60gsour cream

4 bananas, very ripe

1 tspvanilla extract

3 tbspsoft brown sugar

3 largesemi-ripe bananas

Who cares! This decadent, deviant version of banana bread will stop you worrying about petty health concerns. It's sinfully full of chocolate with a caramelised banana crust. It's great. You'd want to marry this recipe.

Method

Preheat the oven to 180°C.

Whisk together the flour, cocoa powder, baking powder and salt. Chuck in the chopped chocolate.

Using an electric hand whisk or a stand mixer, whisk together the butter and caster sugar, until the mixture has lightened and is fluffy. Add the eggs, one at a time, keeping whisking between each addition.

Add the sour cream, bananas and vanilla essence.

Now, line a 20cm baking tin and scatter the sugar on the bottom. Carefully slice the bananas lengthways and arrange them in a pattern on the base of the tin, cut side down.

Bake for 30 minutes, then cover with foil for the final 30 minutes.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.