Banana Bread, it’s a delicious accompaniment with a relaxing cup of tea or coffee and a great way to make sure those overripe bananas in your fruit bowl don’t go to waste. This recipe has the added indulgence of chocolate chips to make it that extra bit special, and the fact it’s so easy and quick to make will ensure it’s added to your high-rotation recipe list.
10 minutes to prepare | 50 minutes to cook | 1 hour until you are enjoying eating
Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of cocoa (preferably Dutch dark cocoa if you can get it)
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 3 large over-ripe bananas (this should make about 1 1/2 cups)
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 neutral oil, like canola, vegetable or melted coconut oil
- 2/4 cup of packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon of pure vanilla extract
- 1 cup of semi-sweet chocolate chips.
Preparation:
Heat your oven to 175 degrees, grease a 22cm x 12cm loaf tin (with butter or non-stick cooking spray) and set aside.
Instructions:
- Combine the dry ingredients in a medium bowl (flour, cocoa, baking soda and sea salt).
- In a new large bowl, mash your over-ripe bananas before adding the melted butter and oil, then stir until combined. Next, add the brown sugar, egg and vanilla extract and mix until nice and smooth.
- Add the dry ingredients to the large bowl of wet ingredients, being careful not to overmix, and stir in 3/4 of the cup of chocolate chips.
- Pour the batter into your greased pan, sprinkling the remaining chocolate chips on top.
- Place in your preheated oven, and bake for 50-65 minutes, checking at the 50-minute time as all ovens vary in temperature, and you don’t want to overcook. It’s ready when you insert a skewer into the cake, and it comes out clean of any batter.
- Once cooked, remove your pan from the oven and sit on a cooling rack for 15 minutes. Once the time is up, run a knife around the edge and turn the loaf out onto the cooling rack until it’s at perfect warm eating temperature. Cut into slices and serve.
Storage:
If there are any leftovers (we aren’t promising anything), you can keep in an airtight container or wrapped in foil for up to 4 days. It also freezes really well – just wrap it up in plastic and foil (or just double foil if you don’t use plastic wrap).
RECIPE FROM TWO PEAS AND THEIR POD.
