Chocolate Chip Banana Bread

 I’ve loved banana bread for a long time. And not because it makes me feel pleased with myself for eating a fruity cake. It’s a great one to have in the cake tin, as it’s simple, delicious and keeps moister for longer than your average Victoria sponge. Ironically, you have to bake it for longer!

The chocolate added to this isn’t necessary, but it adds a bit of another dimension, making it altogether much more luxurious. 
 

You will need:

125g butter, at room temperature 

150g caster sugar

1 tsp vanilla bean paste or extract

2 large, ripe bananas

1 egg

190g self-raising flour

60ml milk

75g chocolate chunks or chips 
  
  1. Grease and line a loaf tin and preheat the oven to 160C fan. Cream together the butter and sugar until light and creamy. Crack in the eggs and whip them into the mixture until airy and moussey.

 
  2. Break the bananas in, mushing a little with your thumb. 

 3. Add the vanilla. Mix in well  

4.  Add the flour and fold in gently. Being careful not to overwork the mixture. Overworking will make the cake dry and heavy. Mix in the milk. 

5. Add the chocolate and mix gently.  
 
  6. Pour evenly into the loaf tin and put it into the middle shelf of the oven. 
  7. Bake for an hour, then check if the loaf is cooked by inserting a skewer or narrow knife into the centre. It can be hard to check, as sometimes traces of banana will cling to the skewer which might look like raw cake batter. If in doubt, bake for an extra 5 minutes. If this user cooked enough, it’ll collapse in the middle. 

 
  8. Slice and serve. It is especially delicious still warm from the oven. (Particularly if the chocolate is still slightly melty!). 

This loaf, if well covered, will keep for around a week.

Leave a Reply

Your email address will not be published. Required fields are marked *