My Go-To Banana Bread

26 Sept 2023

My Go-To Banana Bread Recipe

 Bake Off is back today and there were two black bananas sat forlornly in the fruit bowl. What was I supposed to do?! 

It is practically illegal for that familiar tune and tent to appear on your TV screens and there not be a sweet treat sat in front of you. Me? Enabler? Dunno what you mean. 

You'll need: 

2 x bananas, preferably ripe ones but it'll still be delicious if not. 

100g unsalted butter, softened in the microwave for about 10-15 seconds if straight out the fridge  

150g plain flour

150g caster sugar

1 tsp baking powder

1 tsp bicarbonate of soda

2 large eggs 

2 tbsp milk, whatever kind you have in the fridge, dairy or vegan both work. 

1 generous tbsp demerara sugar

100g Diary Milk chocolate (this is my personal preference, but obviously, other milk/dark chocolate works)

My Go-To Banana Bread Recipe

My Go-To Banana Bread Recipe

Preheat your oven to 160c (for a fan oven, adjust accordingly for your own). Grease a 2lb loaf tin and line the bottom with baking parchment. 

Mash your bananas in a bowl and then add all the ingredients apart from the chocolate and demerara sugar. Mix (by hand if you have muscles, electric hand whisk or in a stand mixer) until combined and smoothish. 

Chop the Diary Milk chocolate into little chunks. Maybe chop some into large chunks so you get the occasional bite of gooey chocolatiness but don't do this with all the chocolate otherwise it will all sink to the bottom of the cake. I mean, this isn't necessarily a bad thing so if that floats your boat, then go for it. 

Fold the chocolate into your batter. 

Pour the batter into the loaf tin. Sprinkle over the demerara sugar; this will create a lovely caramelised, crunchy topping. 

Bake for 1 hour, or until whatever you're poking your cake with comes out clean. Again, adjust timings for your own oven. The top will be brown but if it looks like it's browning a little too much, whack some foil over the top and keep going.  

Allow to cool in the tin for 10 minutes before carefully decanting onto a cooling rack. It will still be steaming inside for a while longer but I'm not going to stop you from diving in. Enjoy! 

My Go-To Banana Bread Recipe