Banana and Chocolate Loaf | Recipe

Judge all you want when it comes to this recipe. But bananas have a habit of going overripe when you don’t look at them, much like avocados. Today I’m sharing my Lockdown Banana and Chocolate Loaf recipe, because I bet you have some sad looking bananas in your fruit bowl.

You may sigh, another person, another banana loaf of lockdown. But if it’s getting people cooking and baking, then I am here for this. My Banana and Chocolate Loaf is a super easy recipe as well. It’s also alright if you don’t have dark choc, either substitute or you could add in sultanas instead.

Banana and Chocolate Loaf

 Prep Time 10 minutes

 Cook Time 50 minutes

 Total Time 1 hour

 Servings 8 servings

Ingredients

• 2 ripe bananas
• 1 tsp vanilla bean paste vanilla essence is fine too
• 100 g soft butter or baking spread
• 150 g plain flour
• 150 g caster sugar
• 2 free-range eggs
• 200 g dark or milk chocolate chips or a chocolate bar bashed up

Instructions

1. Preheat the oven 160C/140C fan. Grease and line a loaf tin with non-stick baking parchment, or use a silicon loaf tin.
2. Melt the butter on a low heat in a sauce pan then stir in the sugar. Allow to cool for a bit then beat in the eggs.
3. Slice the bananas in half lengthways, keep one half behind. Use a fork to mash the rest of the banana in a mixing bowl, add the vanilla bean paste. Then stir in the butter and sugar mix.
4. Fold in the flour, then stir in the chocolate chips.
5. Spoon the mixture into the prepared loaf tin and arrange the half a banana you kept back along the top. Bake for 40-50 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
6. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.