Now, I’m not a huge fan of plain banana bread because, and this may sound a little silly, it’s just too banana-y. But this version is delicious. The banana taste is still there, but it’s balanced out by the chocolate and the brown sugar crust. So, here we go, my yummy chocolate banana bread:
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
About 2 tablespoons cocoa powder
Handful of chocolate chips
1 teaspoon Baking Powder
2 tablespoons Milk
A few teaspoons of brown sugar
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Line a 2lb loaf tin with baking parchment or greaseproof paper.
3. Measure all the ingredients into a mixing bowl in the order they’re listed above and mix together.
4. Spoon the mixture into the tin and level the surface
5. Sprinkle the brown sugar over the top to give it a nice crunchy finish!
6. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A skewer or knife inserted in the centre should come out clean when the loaf is ready.
7. Leave to cool in the tin for a few minutes, then turn it out and leave it to cool on a wire rack (or just a wooden chopping board if you’re like me and don’t have a wire rack!)
A few things to note:
- The recipe says to use two ripe bananas but it seems to come out just as tasty if you use just one, or if you use three.
- When I make this with Rhys we do it properly and mix everything up by hand in a big bowl. When I’m on my own and just want it made so I can tuck in, I pile all the ingredients in the food processor and mix it up that way. Again, tastes just as good whichever way you do it!
- I’m quite generous with the sprinkling of the brown sugar on the top, and I press it gently into the mixture too so it doesn’t just crumble off when you eat it,
I hope you enjoy making (and eating) this as much as we all do!