Now for some reason I’ve got bananas coming out of my ears, when usually I can never buy enough, so they’re all a bit overripe. So I made this banana chocolate chip loaf cake and it is bloody delicious. It is soft and moist and goes down an absolute treat with a cup of tea. It is also really easy to make, and a good one to make on a rainy day with the kids, they can get involved with all the mashing and mixing.
Chocolate Chip Banana Bread
A great way to use up any overripe bananas.
Approx 8 slices
Ingredients
3 overripe bananas
200g self-raising flour
150g caster sugar
80g butter, melted
2 eggs
1 tsp vanilla extract
1 pinch of salt
150g chocolate, roughly chopped
Method
Preheat oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin.
Mash the bananas well in a large bowl until smooth, a few lumps are fine.
Stir in the melted butter, eggs, and vanilla until combined.
Fold in the flour, sugar, and salt until just combined - don't overmix!
Stir in most of the chocolate, saving a handful to scatter on top.
Pour into the tin, scatter reserved chocolate on top, and bake 55-65 minutes until a skewer comes out clean. Cover loosely with foil after 40 minutes if it's browning too fast.
Cool in the tin for 10 minutes, then turn out onto a wire rack. Slice once cooled, but best when still a bit warm!
Notes. Freezes well - wrap slices individually once cooled. But that might be optimistic.
Leftover bananas: peel, chunk, and freeze flat on a tray before bagging. Good for smoothies!
Off Menu. Here’s a little song I am playing on repeat at the moment.
