You will know that banana bread is one great way to use up overripe bananas. It just so happened that I found myself with four nearly-black bananas in the fruit bowl the day before new year’s eve, which needed to be used up before I went away for a few days. I found a recipe on BBC Food which called for four bananas, and adapted it slightly to include chocolate chips (because why not?!). Everyone needs a fail-safe banana bread recipe in their arsenal, and this one is reliable and tasty.
Although the baking time is relatively long for a cake, it’s incredibly quick and easy to put the mixture together. Best served warm from the oven with a lick of butter, or even as a pudding with some vanilla ice cream. Happy 2016!
Bananas in their skins freeze well, so if you only have one or two overripe bananas, pop them in the freezer until you need them for baking.
One mashed banana can substitute an egg in baking – useful for veganising cake recipes, if you don’t mind the flavour!
Choc chip banana bread
- 285g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g butter, plus extra for greasing
- 225g light brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- 85ml milk
- 1 tsp vanilla extract
- 50g chocolate chips (milk or dark)
- Preheat oven to 180C/350F/Gas 4.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Stir through the chocolate chips, then fold in the flour mixture.
- Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
- Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
- Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.