I sometimes like to convince myself banana bread is healthy. After all it’s full of fruit. But then I come to my senses and admit banana bread is really banana cake. If like me, you have come to terms with the reality of banana bread as a non-health food, you won’t mind adding a scattering of chocolate chunks to make it truly luxurious.
This banana bread is based on Bill Granger’s recipe, but I’ve made a few changes. One of those is using dark chocolate broken into chunks rather than chocolate chips. It means you can use better quality chocolate and the variation of small and large pieces works well.
Like all banana bread, the more ripe the bananas you use are, the better this bread will taste. If you have some over ripe bananas I wait until they are very black and pop them in the freezer. Their skins will protect the bananas so there’s no need to bag them up or do anything. Then once you are ready to make banana bread you have the perfect ingredients right on hand, just leave to defrost for half an hour or so on the kitchen bench.
This choc chip and banana bread tastes best straight out of the oven slathered in butter but will keep in a cake tin for a few days. Try having it for breakfast or even dessert – both work!
- 250 gms plain flour
- 2 tsps baking powder
- 125 gms unsalted butter, softened
- 250 gms caster sugar
- 4 bananas, mashed
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 200gms dark chocolate, broken into chunks
- 1. Preheat the oven to 180°C.
- 2. Sift the flour and baking powder into a large bowl.
- 3. Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl.
- 4. Add to the dry ingredients and stir to combine, being careful not to over mix.
- 5. Pour the batter into a non-stick, or lightly greased and floured loaf tin and bake for 1 hour, or until the bread is cooked when tested with a skewer.
- 6. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.