Chocolate banana bread

This is a twist on the classic banana bread, topped with spiced rum chantilly cream, edible flowers and a chocolate strip.

Author: Patisserie Makes Perfect
Serves: 12


For the cake:
100g 70% Cocoa Chocolate, chopped
150g Unsalted Butter, diced
200g Ripe Bananas (3 small)
175g Light Brown Sugar
60ml Milk
2 Large Eggs
1 tsp Vanilla Extract
125g Self-Raising Flour
2 tbsp Cocoa Powder
½ tsp Salt
Chantilly Cream
400ml Whipping Cream
4 Tbsp Icing Sugar, sifted
1 Tsp Vanilla Extract
1.5 Tsp Morgan’s Spiced Rum

Read more at Patisserie Makes Perfect



Stay Fancy! ;)

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