I know what you’re thinking, not another basic B**** baking banana bread, but after perfecting my recipe (i’ve had to taste A LOT of banana bread), I just couldn’t resist sharing it.
The best thing about this recipe is it is SO easy and really doesn’t require a lot of ingredients.
1x very ripe (brown) banana
100g self raising flour
50g caster sugar
50g golden caster sugar
1x tsp baking powder
1x handful choc chips
1x tsp cinnamon powder
Pre-heat your oven to 180 degrees (this is for fan, I don’t know enough about ovens to advise you on other variants).
Basically, mash all the ingredients minus the choc chips (eggs, flour, sugar, banana, cinnamon) in a bowl until relatively smooth. It’s good to keep some of the banana lumps but you want to majority of the mixture to be smooth and cake mixture like.
Once it’s all mixed, sprinkle in your chocolate chips. When I remember, I like to save 1/4 of the chips to add in to the top of the loaf, but either way works deliciously well.
Grease (generously) a cake loaf tin and pour your mixture in.
Put the mixture in the oven, pour yourself a glass of Prosecco, and wait for 30 mins.
Once the 30 minutes are over and you’re onto your second glass, have a quick peek inside the oven. You want the loaf to be risen pretty impressively, golden in colour, and likely slightly split on top. For a thorough check, stick a skewer or knife into the loaf and if it comes out clean and feels relatively solid, you’re good to go.
If needed, add an additional five minutes but bear in mind it will carry on baking once out of the oven.
Leave the loaf in the tin for around 10 minutes or until the tin is cool enough to pick up.
Run a knife around the sides of the tin and ease it out onto a board upside down. You might need to do a fair bit of loosening and shaking, but the loaf is usually pretty solid if cooked enough.
Once it’s out of the tin, leave out until cool or serve hot with a cuppa tea.
Either way this banana bread is moist (sorry moist haters), sweet, and delicious.
Sending so much love,