So, I don’t like bananas.
I wish I did. They’re the perfect fruit, aren’t they? In a handy wrapper, healthy, good for you, very eco-friendly, filling — they’re ideal. However, I hate them. Absolutely hate them, in every way.
Garry loves bananas. They’re the only fruit he eats on a regular basis. Unfortunately his shifts meant that the bananas in the fruit bowl went brown, and we needed to use them up. Enter banana bread.
Turns out that although I can’t stand bananas, I love banana bread. There aren’t many good photos of the bread, and that’s because it didn’t last long enough for me to take decent photos. Moist, gooey, moreish — this tastes best fresh from the oven, just cool enough to manage.
- 350g peeled ripe bananas
- 180g plain flour
- 2½ teaspoons of baking powder
- 1 teaspoon of salt
- 160g golden caster sugar
- 2 eggs
- 4 tablespoons of melted butter
- 100g chocolate chips
- Preheat the oven to 170C and line a loaf tin with baking parchment
- Cut the bananas into chunks and mash half until they're smooth. Roughly mash the other so they're in smaller chunks, and mix the two together
- Whisk the sugar, eggs and melted butter together. Sift the flour, baking powder and salt into the bananas and pour the egg mix and chocolate chips over the top. Fold everything together until you get a smooth batter
- Pour the batter into the loaf tin and put it in the oven
- Bake this for an hour, 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 and leave to cool completely