Nearly every family I know has a problem with bananas. Well our children do. They go through phases of wanting them and then inevitably they don’t so you end up with a surplus.
Banana bread to the rescue! Now I’m not the world’s biggest fan of bananas, I don’t eat them in their raw form so we do end up with lots going brown, but I do love banana bread. Bella loves it too and her favourite recipe is one I’ve adapted to include her favourite thing, namely chocolate. This recipe includes both cocoa powder and chocolate chips and makes a lovely, moist banana bread that is perfect served with whipped cream.
Prep time: under 30 minutes
Cooking time: over an hour
Makes one loaf in a 20cm loaf tin.
Suitable for vegetarians.
- 270 g/9.5 oz plain flour
- 15 g/0.5 oz cocoa powder
- 1 tsp bicarbonate of soda
- 0.5 tsp salt
- 110 g/4 oz butter, also a bit extra for greasing the tin
- 225 g/ 8 oz caster sugar
- 2 free-range eggs
- 4-6 very ripe bananas (depending on size, I usually use 6 small ones), mashed
- 85 ml/ 3 fl oz milk mixed with 1.5 tsps lemon juice
- 1 tsp vanilla bean paste or extract
- 80 g/3 oz dark chocolate chips
- Preheat the oven to Fan 160C/180C/350F/Gas 4.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, bananas, milk & lemon juice and vanilla to the butter and sugar and mix very well. The mixture will look very runny but this is normal.
- In a separate bowl sift the flour, cocoa powder & bicarb and fold into the wet mixture.
- Stir in the chocolate chips.
- Grease a 20cm x 12.5cm/8in x 5in loaf tin. I find putting a greaseproof paper rectangle in the bottom aids removal later.
- Pour mixture into the prepared tin and transfer to the oven. Bake for around 1 hour (depending on your oven strength). The bread should be well risen and a skewer should come out clean.
- Leave to cool in the tin for 5 minutes before turning onto a cooling rack to cool completely.
Enjoy! I always have this with cream but it works very well with custard too