BANANA BREAD - DOMESTIC GODDESS ISSUE 3

It is becoming a bit of a habit of mine to do some Sunday afternoon baking. I have just been finding it really therapeutic and I get cake at the end of it, so it is a win/win situation.

This week, I thought I would share with you my recipe for my famously delicious banana bread! This is another really versatile recipe and you can add pretty much anything you want from cinnamon to nuts - this time I went with chocolate chips, as banana and chocolate is one of my favourite combos.

Ingredients 

3 over-ripe bananas

125g margarine

150g caster sugar

1 egg beaten

200g chocolate chunks

190g self-raising flour

1 tsp of vanilla essence 

60ml milk

Step 1: Set your oven to 180 degrees celsius (350 fahrenheit or gas mark 4) and grease a loaf tin. I have used a silicone loaf tin as I find them much easier to use!

Step 2: Peel the bananas and mash them in a bowl with a fork.

Step 3: In a separate bowl, cream together your butter and your caster sugar.

Step 4: Once your butter and sugar is combined to form a creamy texture, add your mashed bananas, vanilla essence and milk - stir until just combined.

Step 5: When you have combined your butter, sugar and bananas, sieve the self-raising flour into the bowl a little at a time. Once you have done this, fold it into the mixture gently - insure that the ingredients are combined evenly.

Step 6: In a cup, crack your egg and beat it with a fork. Once beaten, add to your cake mixture and carefully fold into your mixture. Again, insure that all ingredients are fully combined.

Step 7: Add your chocolate chunks at this point. I prefer to use the chocolate chunks rather than drops, as I find they don't melt as fast and have a better bite to them. I like mine to be really chocolatey, but it is up to you how much you add. Fold them gently through the mixture, insuring and even spread throughout.

Step 8: Pour the cake mixture into your greased loaf tin. Spread evenly throughout insuring an even rise. Bang gently on the table top to get rid of any air bubbles within the mixture.

Step 9: Bake in your preheated oven for approximately 35-45 minutes. Check occasionally. Cake is ready when you put a knife in the centre and it comes out clean.

Step 10: Leave the cake to cool in the loaf tin for around 15 minutes, then transfer it onto a wire tray to cool. Leave to cool for a minimum of 30 minutes.

Step 11: Slice and enjoy with friends and family!

Hope you enjoyed this recipe, let me know if you give it a try.

Much love

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