
Chocolate chip banana bread
- Barney Desmazery
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Serves 8 - 10
Easy
Prep: 5 mins
Cook: 50 mins - 1 hr
A star rating of 4.5 out of 5.190 ratingsRate
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Bake this moreish chocolate chip banana bread – it’s a great way to use up ripe bananas that are lingering in the fruit bowl
Nut-free
Vegetarian
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Perfect with a cuppa, banana baked oats offer a comforting, start to British mornings.
Ingredients
Nutrition
Units:
MetricUS
-
140g unsalted butter
softened, plus extra for the tin
-
140g golden caster sugar
-
2 eggs
beaten
-
1 tsp vanilla extract
-
140g self-raising flour
-
1 tsp baking powder
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3 ripe bananas
peeled and mashed
-
100g chocolate chips
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Nutrition: Per serving (10)
- kcal306
- fat17g
- saturates10g
- carbs34g
- sugars22g
- fibre2g
- protein4g
- salt0.29g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment.

-
step 2
Beat the softened butter and sugar together using an electric whisk until light and fluffy.

-
step 3
Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition.

-
step 4
Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.

-
step 5
Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips.

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step 6
Bake for about 50 mins, or until puffed up and cooked through – a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.

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A star rating of 4.5 out of 5.190 ratings
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