Svasti and Anne-Marie have recently provided me with super yummy recipes that I’ve used (or will be using on the weekend), so here is my own trademark recipe, Chocolate Banana Bread. This recipe is adapted from Bill Grainger’s book, Bills Food.
It’s an extra-delicious way of using up those poor old bananas that went off before you got to them, or the bananas that are on special at the supermarket because they’re a bit manky (HINT: store bananas for choc banana bread in the freezer until you’re ready to use them).
2 cups plain flour
2 tsp baking power
125g (4 1/2 oz) unsalted butter, softened
1 cup caster sugar
4 ripe (over ripe works even better) bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
175g (1 cup) choc bits (I use those BIG choc buttons and put the WHOLE packet in!)
Preheat oven to 180 C (350F).
Sift flour & baking powder in one bowl.
In another bowl, mix bananas, butter, sugar, eggs, vanilla ex. and choc chips. Then add dry ingredients, but don’t overmix.
Pour the batter into a non-stick loaf tin & bake for about 1hr 15min (about 50min in fanforced oven), or until bread is cooked when tested with a skewer. Cool in tin 5 min before turning out on wire rack.