It's a lockdown classic, so obviously it had to appear on my blog!
I wasn't ever a huge fan of banana bread - I much prefer a lemon drizzle if we're talking loaf cakes, or an orange and rosemary - maybe that recipe will come soon! But, when we tried adding chocolate chips, that was a total game changer! I also think that adding pockets of salted caramel would make it even better - I'll keep you posted on that one!
This recipe is super simple, and really quick to whip up - she bakes for a bit longer than a normal cake, but that's because it's a pretty wet batter. Delicious though, and worth the wait!
You really need your bananas to be ripe for this one - definitely on the black side of edible. If yours aren't there yet, pop them in the oven for 10-15 minutes while it pre-heats, and they'll come out perfect for mashing!
Chocolate Chip Banana Bread
2 ripe bananas
2 tbsp milk
150g self raising flour
150g caster sugar
2 large eggs
100g chocolate chips
1. Pre-heat the oven to 160ºC (140ºC Fan or Gas Mark 3). 2. Mash the bananas in a large bowl until completely mushy. 3. Add in all the other ingredients apart from the chocolate chips, in no particular order, and stir until well combined. 4. Stir in the chocolate chips, then pour into a lined 2lb loaf tin, and wobble so the top becomes level. 5. Bake for approximately 45 minutes until the top is springy and golden brown, and an inserted skewer or knife comes out clean. 6. Leave to cool for 5-10 minutes in the tin, and then turn out onto a cooling rack.
As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!
Miss Helen x