Since watching the Great British Bake Off this year, I have been getting an incredibly strong urge to get back in the kitchen and bake. So, I looked to my bookshelf and reached for GBBO books for inspiration. I was tempted by this recipe for Chocolate Banana bread. It’s not something I have ever tried before but the combination of chocolate and banana sounds delicious and I love anything that can be baked in a loaf tin.
Here is the recipe;
250g Sefl-raising flour
a good pinch of salt
150g caster sugar
100g unsalted butter, melted and cooled
2 medium free-range eggs, beaten
250g peeled ripe bananas – about 2 large or 3 medium
75g dark chocoalte, chopped
100g walnut pieces
a 9oog loaf tin, about 26×12.5×7.5cm, geased with butter and the base lined with greaseproof paper.
Preheat the oven to 180C/350F/gas mark 4.
Mix the flour with the salt and sugar in a mixing bowl. Add the melted, cooled butter and the beaten eggs. Roughly mash the bananas with a fork – there should still be some lumpy bits – and add to the bowl. Add the chocoalte and walnut pieces and mix all the ingredients togther with a wooden spoon until thoroughly combined.
Transfer the mixture to the prepared tin and spread evenly. Bake in the preheated oven for 55 minutes, until the loaf is a good golden brown and a cocktail stick inserted into the centre comes out clean.
Leave to cool for 5 minutes, then turn out on to a wire rack and leave to cool before slicing. Store in an airtight container.