Chocolate muscovado banana cake [Nigel Slater] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 5) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ethedens on November 27, 2022

    I am very grumpy when it comes to most recipes (using a bowl just to beat the eggs a little before they go into the main batter? Unacceptable) so I was maybe hoping that the recipe would not be super great so I wouldn't have to make it again. Unfortunately, it's absolutely delicious. I was skeptical of the lack of salt, but it tasted perfect (I did use salted butter). I will admit I made a couple of changes to the recipe: I used turbinado sugar instead of muscovado and chocolate chips instead of the chocolate chunks. Additionally, it was still raw in the center at 50 minutes (the suggested cooking time) and it took about another 30 under foil before it was done. Despite the challenges, it was tasty enough that this might be my new go-to banana bread.

  • snoozermoose on December 10, 2021

    Not the best banana bread out there. The texture of the bread was a little dense and sticky, and it was overall not sweet enough for our taste. We didn't like the dark chocolate either--this is a recipe that needs semisweet. I still prefer Joanne Chang's banana bread from Flour which is my genius recipe for banana bread!

  • Jane on April 15, 2020

    A lovely banana bread - very moist, not overly sweet. I couldn’t get muscovado sugar so used dark brown.

  • Kjohns101 on February 07, 2018

    This didn’t really wow me like I hoped. My company loved it however and finished it off in a few days.

  • clcorbi on October 23, 2017

    Really nice. I didn't have muscovado sugar, so I substituted brown sugar and stirred in an extra tablespoon of molasses. This isn't my favorite banana bread I've ever had, but it was definitely tasty and low-effort. I will also note I had to bake this for at least 10 extra minutes before it was set all the way through.

  • twoyolks on April 24, 2017

    The linked recipe omits the amount of chocolate (100 g). This was a moist quick bread with a subtle banana flavor. It's not particularly sweet. Overall, it's well balanced but not superlative.

  • Astrid5555 on March 04, 2017

    A little bit too grown-up tasting for the kids, maybe because of the 70% chocolate I used, but the adults enjoyed it very much. Reduced the sugar to 200g, still sweet enough. As Zosia mentioned subtle banana flavor that is not overwhelmed by the chocolate. The loaf was done 5 minutes earlier than indicated in the recipe.

  • Melanie on August 21, 2015

    This was pretty good but I'm not convinced that it's the best banana chocolate bread. I preferred this on the first day or two.

  • Zosia on May 13, 2015

    Moist and buttery loaf with a soft crumb and excellent banana flavour that isn't overwhelmed by the chocolate. I recommend weighing the bananas as my 3 medium came up 80g short. Fortunately, I had a stash in the freezer to make up the balance. The loaf took 20 minutes longer to bake in my oven (to reach internal temp of 200F).

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