Choc Banana Fudge

Ingredients

  • 4 overripe bananas
  • 1/2 cup butter (125g)
  • OR 1/2 cup coconut oil
  • 1/2 cup brown sugar (80g)
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup plain wholemeal flour (150g)
  • 1/4 cup cocoa powder (30g)
  • OR 1/4 cup chocolate protein powder (for a protein boost)
  • pinch salt
  • 1 tsp bicarbonate of soda
  • 80g dark chocolate (~1/2 cup)
  • 1/2 cup walnuts (60g)

Method

  • Prep Ingredients: Mash the overripe bananas, melt the butter (or coconut oil) and chop both the walnuts and dark chocolate.
  • Preheat oven to 170°C (fan-forced) and grease a loaf tin (also works beautifully as a slice/brownie).
  • Mash bananas in a large bowl and then add melted butter, sugar, egg and vanilla. Whisk well until sugar is dissolved.
  • Gradually add the flour, cocoa, salt and bi-carb and stir until just combined.
  • Add in the dark chocolate pieces and nuts and stir gently.
  • Pour mix into the loaf tin and bake for 45-55 mins or until a skewer comes out clean when you insert it into the middle.
  • Leave to cool in the tin for 15 mins and then tip onto wire race. Once cooled, slice into 12 serves (or 24 squares) and either store in the fridge or wrap individually to store in the freezer as a portable.

Thermomix Instructions:

  1. Preheat oven to 170deg (fan-forced) and grease a loaf tin (also works beautifully as a slice/brownie).
  2. Place butter and bananas in thermomix and mix on 100deg, for 2mins at speed 3 – this will mash the bananas and melt the butter.
  3. Scrape down sides and mash on speed 5 for 10secs.
  4. Add in the sugar, egg, salt and vanilla and whisk well on speed 6 for 15secs.
  5. Add the flour, cocoa and bicarb to the bowl and briefly combine on speed 5 for 10secs. Repeat after scraping down sides if needed.
  6. Manually stir through chocolate pieces and nuts.
  7. Pour mix into the loaf tin and bake for 45-55 mins or until a skewer comes out clean when you insert it into the middle.
  8. Leave to cool in the tin for 15 mins and then tip onto wire race. Once cooled, slice into 12 serves (but could also make 24 squares) and either store in the fridge or wrap individually to store in the freezer as a portable.