This Banana Bread recipe is SO easy to make, works as a great snack or breakfast option. The chocolate makes it ten times better!
235g all-purpose flour
150 g granulated white sugar
50g brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 medium ripe bananas (about 1 pound or 500g)
2 large eggs lightly beaten
115 grams unsalted butter melted and cooled (or cooking oil)
2 teaspoons pure vanilla extract
175 g chocolate chips (or roughly chopped nuts of your choice)
Preheat oven to 350°F (175°C) or gas mark 3.5. Lightly grease a loaf pan or baking tray and/or line with parchment (baking) paper and set this aside.
Mix all the dry ingredients (the flour, sugars, baking soda, salt and cinnamon) together in a large mixing bowl. Set aside
In a separate medium-sized bowl mash the bananas really well. Then add the eggs, cooled melted butter (or oil), and vanilla extract and mix.
Using a wooden spoon or spatula lightly fold the wet ingredients into the dry ingredients until just combined. Gently fold in half of the chocolate chips (or nuts if using). The batter should be thick and lumpy. (Do not over mix!)
Pour the batter into prepared pan and top with remaining chocolate chips or nuts. Bake for 55-60 minutes, or until bread is golden brown and a toothpick inserted in the centre comes out clean.
It has turned about perfectly fine with 2 good sized bananas.
I also didn’t have baking soda the first time I made it so I used 4 teaspoons of baking powder and it worked out fine.
Try not to keep opening the oven door or it will sink in the middle.
If you’re cutting up cooking chocolate, it’s worth noting that larger pieces do sink to the bottom. I didn’t mind this as it tasted amazing.
If you’re eating anytime after a day later, heat up the loaf for about 15 secs in the microwave before serving so the chocolate is all gooey.