The Composing Cook Recipe - Chocolate Banana Bread

The Composing Cook

It was inevitable that, at some point, I would make banana bread. As you read this, we may still be in a further extended lockdown and I know that banana bread has been a very popular lockdown cake that everyone is baking; I might as well get on the bandwagon, right?

Lockdown or no lockdown you have to make this chocolate banana bread. It’s easy, moist and soooo moreish, and it can be frozen. If you think you have exhausted the banana bread, think again. Make this and tell me it doesn’t rock.

INGREDIENTS:

250g self raising flour 1 level teaspoon baking powder pinch of salt 150g caster sugar 100g butter, softened plus extra to grease your loaf tin 4 small/medium very ripe bananas 2 large eggs 1 tablespoon vanilla extract 75g dark chocolate chips 1 loaf time (measuring approximately 30cm x 11cm x 6.5cm) Serves 6-8 22

CHOCOLATE BANANA BREAD

Preheat oven to 170°C (fan 160°C) and grease and line loaf tin

In a large mixing bowl sieve the self raising flour, baking powder and pinch of salt.

Add the butter and caster sugar and using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.

In a separate bowl, add the bananas, eggs and vanilla extract and whisk until combined. Pour this mixture into the breadcrumb mix and stir.

Add the dark chocolate chips and give another mix.

Pour the batter into your prepared loaf tin, smooth the top, and bake in the oven on the lowest shelf for 45 minutes, by which time, the top should be set.

Remove from oven and place tin on a wire rack to cool for 10 minutes. Remove from tin and allow the chocolate banana bread to cool completely, if you can wait that long.

Cut into slices and eat away.

You can watch me making this recipe and many others by visiting my YouTube channel, The Composing Cook. All you have to do is go to: www.youtube.com/TheComposingCook and there you will find me. Make it. Enjoy it. You will LOVE IT!!