I haven’t posted a recipe since what feels like 2015… probably was 2015 let’s be honest. Since I’ve had my own kitchen, baking has been back on the list and I looove taking time away from my phone, whacking on the Easy 60’s playlist on Spotify and making the kitchen smell of beaut goodies and obviously stuffing my face in the evening with a cuppa.
You can’t go wrong with this recipe, it’s a classic and not to toot my own trumpet but I get rave reviews for my banana bread so thought it was worth a share. It’s simple. SO simple and you don’t need half of Tesco’s baking isle to make it either which is my fav. The best kind of bakes are the ones you can do with your cupboard staples, things we always have. And banana bread is one of ’em.
You can customise your bread whichever way you want – you can add dates, peanut butter, rum, you can go simple banana but equally as simple, this one has the added bonus of chocolate. I’ve tried a few different chocolates and the better the quality, the better the bread but for this one, I’ve gone for Lidl’s own milk chocolate – it’s budget friendly and just as good.
What you’ll need:
140g softened butter (I use whatever butter I have in and find it doesn’t really make a difference – probs actually does but yolo)
140g caster sugar
2 large beaten eggs
140g self raising flour
1tsp baking powder
2 very ripe bananas, mashed
75g of milk chocolate if you fancy it (or dark choc – I just go for half a 150g bar, chopped up into small chunks)
50g of icing sugar
dried banana chips or pecans for decoration
How to do it:
Heat your oven to 180C/160C for a fan oven.
Butter the base and sides of a loaf tin or line with baking paper.
Soften your butter and cream with 140g of caster sugar until light and fluffy. Beat your eggs and then add to the butter mixture with a little of the flour.
Fold in the remaining flour then the baking power and your mashed bananas. Then whack in the chocolate chunks. You want to combine it all so that the banana and chocolate is distributed evenly in the mixture.
Pour in to your loaf tin and if any leftover chocolate, place evenly on top of the mixture – making it extra goey and chocolatey.
Bake for around 30 minutes – checking that a skewer or knife comes out clean.
Once out of the oven make sure to keep in the tin for 10 minutes then remove it to cool on a wire rack.
Mix 50g of icing sugar with around 3-4 tsp water to make a running icing. Drizzle this on top of the loaf and decorate as you please!
I’d put money on it that this goes down a treat – unless you don’t like/you’re allergic to bananas that is… Let me know how you get on with yours 🙂 With bake off now back, I’m feeling inspired to go mental and try some new bakes so maybe I’ll share!