Banana Bread with Chocolate Chips
Today I made my banana bread with chocolate chips, and I posted about it on Instagram. Someone asked me for the recipe, and that was when I realised I've never shared it on here before. So here it is.
I made it this morning because my Dad and Step Mum were coming over for coffee. Due to COVID 19 they haven't been in our house since March, they have been sitting outside with us on our deck instead. As we move into Autumn it's getting chillier, and long sunny lunches are being replaced with rather shorter coffee mornings. I like to bake something nice when Dad comes. Today was mini cheese scones (I'll post that recipe another day) and Banana Bread with Chocolate Chips.
All-in-One Banana Bread
This is an all-in-one recipe, ideal for mornings like this morning when there's not much time. It takes a maximum of 10 minutes to get the ingredients together, and then 50 minutes or so to bake. So about an hour from start to finish for a delicious, moist banana bread with yummy chocolate chips.
I tend to make this banana bread when I have some bananas that are past their best. Ripe bananas give it a really good flavour. This cake stays moist for days wrapped up, thanks to the large amount of bananas in it. It is also lovely sliced and buttered. Not exactly counting the calories, but totally delicious.
Banana Bread with Chocolate Chips Recipe
- 75g softened butter
- 100g white caster sugar
- 1 large egg, beaten
- 225g plain flour
- 2 level teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 medium bananas, on the ripe side
- 80g chocolate chips or chunks - I like to use dark chocolate
- a little brown sugar to sprinkle on top.
Preheat the oven to 180 degrees C/gas mark 4/350 degrees F.
Grease the loaf pan and line the bottom with baking parchment.
Put the butter, sugar and egg in a large mixing bowl, add the flour and baking powder. Beat together with an electric whisk or in a stand mixer until it looks pretty combined - it will be dry at this stage.
Mash the bananas in another bowl with the fork.
Add the bananas and vanilla extract to the dry ingredients and mix everything together with the electric whisk until completely combined.
Pour the mix into the lined loaf tin. Sprinkle the top with a little brown sugar for some crunch.
Bake for about 50 minutes until the loaf is golden and cooked through. I check the loaf after about 40 minutes, if it already looks pretty brown (which it often does) I cover the top with a piece of foil so it doesn't brown too much, and carry on baking.
When the banana bread is baked, remove it from the oven. Leave it to cool for a few minutes and then turn out to cool further.
Serve in thick slices, with butter if you like.