There were a couple of old, browning bananas looking desperate in the fruit bowl. So I took pity on them and put them to good use, transforming them into a tempting banana bread. It’s not really a bread (that’s just to make you feel better about what you’re eating), it’s more of a cake. Dark chocolate chips make it all the more satisfying. I adapted this recipe from Green and Black’s Ultimate Chocolate Recipes, substituting some of the white sugar for brown for a deeper, more treacly flavour.
225g self-raising flour
Pinch of salt
100g butter at room temperature
100g caster sugar
75g brown sugar
2 very ripe bananas, mashed
3 tbsp milk
100g chocolate chips or chunks
Preheat the oven to 180°C and line a loaf tin.
Cream together butter and sugars.
Add eggs, bananas and milk, mixing thoroughly.
Sift in flour and salt, mixing minimally to prevent releasing the gluten in the flour, which would give a heavier texture.
Fold in chocolate chips.
Pour mixture into tin and bake in the centre of the oven for 45-60 minutes.
Wait until it cools, cut thick slices and eat warm, while the chocolate is still gooey. This is a gorgeous, moist cake. The addition of some chopped walnuts might go nicely…