Chocolate chip banana bread
Serves 8 - 10
Easy
Prep:
Cook: -
Bake this moreish chocolate chip banana bread – it’s a great way to use up ripe bananas that are lingering in the fruit bowl
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- 140g unsalted buttersoftened, plus extra for the tin
- 140g golden caster sugar
- 2 eggsbeaten
- 1 tsp vanilla extract
- 140g self-raising flour
- 1 tsp baking powder
- 3 ripe bananaspeeled and mashed
- 100g chocolate chips
Nutrition: Per serving (10)
- kcal306
- fat17g
- saturates10g
- carbs34g
- sugars22g
- fibre2g
- protein4g
- salt0.29g
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.
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.
