When I was testing recipes for my recent recipe collection Brilliant Banana Bread Recipes this was one of my favorites. It has just the right balance between firm and moist, and the slightly bitter dark chocolate perfectly compliments the sweet banana! Even better than chocolate chips, try breaking up a bar of Green & Blacks Maya Gold into the mixture for a truly decadent version!
2 large, very ripe (black) bananas
275g self raising flour
225g granulated sugar
100g dark chocolate chips
1/2 tsp bicarbonate of soda
½ tsp vanilla essence
Preheat your oven to 170C and grease an 8” sandwich loaf tin.
Peel the bananas and mash to a smooth paste with the vanilla essence.
Gently melt the butter with the sugar, then stir in the flour, bicarbonate of soda. Then beat in the eggs and the banana mixture. Finally fold in the chocolate chips, then pour into the tin and place in the oven.
Check after 35 minutes. You’ll probably find it will take more like 45 – 50 minutes, but it really depends on your bananas. You want to stick a cocktail stick in, and have it come out “almost” clean meaning the center is still very slightly under done. Too little and it will fall apart when you turn it out, too much and it will be slightly dry.
There’s really an art to judging the exact cooking time, but when you do you’ll realise why I call this my Brilliant Banana Bread.
Cool in the tin for 5 minutes, then turn out onto a cooling rack. Leave to cool (if you have the patience) and enjoy!
For 25 more brilliant banana bread, and banana cake recipes grab a copy of my banana cake recipes book on Amazon. Inside you’ll find fantastic recipes for all sorts of banana cakes and loaves, from Caribbean Rum and Banana Cake to Spiced Banana Fruit Loaf, Low Fat Banana & Walnut Bread and lots more…