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!
You will need:
125g butter, at room temperature
150g caster sugar
1 tsp vanilla bean paste or extract
2 large, ripe bananas
190g self-raising flour
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.
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.
This loaf, if well covered, will keep for around a week.