There’s something fantastic about “breads” which contain chocolate chips. Definitely still healthy, right? Whether it is healthy or not, there’s no denying that this banana bread, sprinkled with chocolate chips is delicious.
I have been making this for over 10 years, since my parents bought me “bills food”, by Bill Granger. This is a cookbook full of classic recipes, some of which are on this website, and this recipe in particular is a family favourite. It is perfect for afternoon teas, or dessert. Bill advertises it as being for breakfast, which pushes the boundaries of breakfast a little for me. It would be a delicious way to start the day, though!
This recipe always comes to mind when the bananas in my fruit bowl are reaching that too-brown-to-eat stage. Bananas which are very overripe become perfect for baking. Baking with any other type of banana won’t be quite as good, and I wouldn’t advise it if you can wait a few days. They become far more intense in flavour and sweet as they ripen. Over-ripe bananas are also great in smoothies for the same reason.
I recently made this recipe to take with me for a weekend away. I didn’t have time to make it towards the end of the week, and my bananas were more than ready to use, so I made it earlier in the week and froze it. It defrosted excellently, and might be a little trick I use in the future. Good luck resisting it for too long in the freezer, though!
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- 125g unsalted butter, softened
- 250g (1 cup) caster sugar
- 4 ripe bananas, mashed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 175g (1 cup) dark or milk chocolate chips
- Preheat oven to 180degC, or 160degC fan forced.
- Sift flour and baking powder into a large bowl.
- Mash softened butter with bananas in a separate bowl until both are well mashed. Add sugar, eggs, vanilla extract and chocolate chips, mix to combine.
- Add wet ingredients to the dry ingredients and stir to combine. Careful not to over-mix once combined.
- Pour the batter into a non-stick 19x11cm loaf tin.
- Bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.
- Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
- Serve in thick slices, or if feeding more - thick slices cut in half.