Banana bread is a classic. It has become a staple bake for many households during lockdown and for good reason. They are quick and easy to make, don’t require many ingredients and use up them leftover, overripe bananas.
My recipe for banana bread includes dark chocolate chips and let me tell you they make all the difference. It makes 8-9 yummy, thick slices.
- Loaf tin – click here for the size I use
- Baking Paper
- Mixing bowl and spoon
- Small bowl
- Measuring scales
- A fork
- Use of a microwave
- 2 very ripe medium size bananas (3 if you are using quite small ones)
- 180g Self Raising Flour – use 220g if you are not using protein powder
- 40g Protein Powder
- 120g Butter – I use Vitalite dairy free
- 120g Light Brown Sugar
- 1 whole egg
- 100g Chocolate chips – milk or dark
You will also need some extra butter to line your tin with!
STEP ONE – Set oven to 180 degrees. Prepare loaf tin with baking paper, use a little butter to make the paper stick to the tin
STEP TWO – Peel and add the bananas into the small bowl, then using the fork mush the overripe bananas up. Leave to one side
STEP THREE – Weigh and add all of the dry ingredients to the main bowl and mix together. This should include your flour, sugar and protein powder if using
STEP FOUR – Add the pre-mushed banana to the main mixing bowl and mix. Here your mixture should still be a little dry don’t worry!
STEP FIVE – Weigh out the butter into the small bowl (which had the banana in) and then heat it in the microwave for approximately 10 seconds – do judge this yourself, the butter should just be about melted, a few small lumps is fine just don’t burn it
STEP SIX – Add the melted butter to the main mixing bowl and crack the egg in. Mix everything in the bowl together, the consistency should now be more like a cake mixture
STEP SEVEN – Add 60g of chocolate chips to the main bowl and mix
STEP EIGHT – Pour half the mixture into the loaf tin, sprinkle a layer of chocolate chips (you should still have 40 grams left) on top and then pour the remaining mixture on top. You can then sprinkle the remaining chocolate chips over the top. *TIP I try split the remaining chocolate chips in half, i.e. 20g in the middle, 20g on top*
STEP NINE – Place loaf tin in the oven for approximately 35- 40 minutes. *TIP To check if the banana bread is ready dip a knife in the centre of the loaf and see if it comes out clean* If you put too much banana in the mixture the bake will take longer.
STEP TEN – Take the banana bread out of the oven, leave in the tin to cool for roughly 10 minutes and then serve.
The banana bread can be enjoyed on its own with a nice cuppa, served warm with vanilla ice cream or cold with some yogurt and fruit!
Also, a little side note I often warm my banana bread up in the microwave for a pudding after dinner and it tastes delicious – I usually give it roughly 10 – 15 seconds, just try not to burn it.
Let me know if you bake some banana bread using my recipe in the comments below or tag me on Instagram 🙂
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