It seems as though everyone is now making banana bread and sourdough and it's not hard to see why - every time I make banana bread it is sliced before it's cool and finished by the end of the day. Since it's a 'bread' you can have it for breakfast, lunch and dinner right? It's the best way to use up ripe bananas and takes just over an hour to make - so not too long until you can satisfy a craving!
I normally use milk chocolate, but dark chocolate also works wonderfully. Once I started adding chocolate to banana bread I never looked back (honestly when it's still warm and the chocolate is slightly melty it's heavenly), but you can leave it out if you prefer!
MAKE ME VEGAN: I've made this banana bread vegan before and it's worked really well - swap:
Butter for vegan butter
Yoghurt for vegan yoghurt (I used Alpro vanilla)
One egg for a flax/chia seed egg (1tbsp flax or chia + 3tbsp water - mix and leave sit for 15mins)
The other egg for 3tbsp oil mixed with 1/2tsp bicarbonate of soda.
Recipe
Prep time: 15 minutes
Cook time: 1 hour
Makes: 1 loaf
Ingredients:
115g Softened Butter
225g Caster Sugar
2 Eggs
1tsp Vanilla Extract
500g Ripe Bananas (around 4-5)
85g Natural Yoghurt
290g Plain Flour
1/2tsp Bicarbonate of Soda
100g Chocolate (milk or dark)
Method:
Preheat the oven to 180°C. Grease and line a loaf tin (approx. 20cm x 12.5cm).
In a large mixing bowl, beat together (using a stand mixer or electric whisk) the butter and the caster sugar until light and fluffy. Add the eggs one at a time, beating after each addition until fully incorporated.
Mash the bananas in a separate bowl (or place in a food processor) and then add to the mixture along with the yoghurt and the vanilla extract. Beat until everything is combined.
Sift in the flour and the bicarbonate of soda and fold in. Chop the chocolate into chunks and fold until incorporated.
Pour the batter into the tin, making sure it is evenly spread. Bake for about 1 hour - until it is golden brown and a skewer inserted into the middle comes out clean. If the top is starting to burn then cover with tin foil (I usually do this after about 45mins).
Let cool in the tin for 15 minutes before transferring to a wire rack to cool completely. It cuts better if you let it cool fully first but if you can't wait that long then tuck in while it is still slightly warm!
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