I made a damn good banana bread. Honestly, I’ve made that recipe several times and it never, ever stays around for long. It is totally and utterly delicious and it has never lasted to the point where it has fully cooled because Garry and I have already totally demolished it.
But you know me. I can never leave things well alone. When I find a delicious recipe, I’m immediately looking for ways to make it even more delicious. With this, that way was adding one simple ingredient.
Chop this toffees up, mix them with eggs and flour and mashed bananas until you have a smooth batter, then bake until your house smells delicious and you have a golden loaf.
The best thing about banana bread is that, if you can make it last, you’re allowed to eat it for breakfast and it is essentially cake. If eating cake for breakfast is wrong, I don’t want to be right.
- 350g peeled ripe bananas
- 180g self raising flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 160g golden caster sugar
- 2 eggs
- 75g melted butter
- 100g toffees
- 50g dark chocolate
- Preheat the oven to 170C and line a loaf tin with baking parchment
- Chop the chocolate and the toffees into chunks
- Cut the bananas into chunks. Mash half of them until they're smooth. Roughly mash the other half and mix the two together
- Whisk together the sugar, eggs and melted butter. Sift the flour, baking powder and salt over the bananas and pour the egg mix, toffees and chocolate chips over the top. Fold everything together until you get a nice smooth batter
- Pour this batter into the loaf tin and put it in the oven. Bake for an hour and 20 minutes, until it's golden brown and a knife stuck into the middle comes out clean
- After 15 minutes it should be cool enough to turn out of the tin and leave to cool completely