Choc Chip and Banana Loaf
A good recipe to use up some of the leftover Easter chocolate.
Preparation: 25 minutes + 1-1/4 hours baking time
Plus: Dark chocolate can also be used or a mixture of both.
- 100 g butter, room temperature
- 3 small ripe bananas
- 1 tbsp. lemon juice
- 150 g caster sugar
- 2 eggs
- 250 g self-raising flour
- 1 tsp. baking powder
- 150 g milk chocolate, diced
- Preheat the oven to 160◦C/gas mark 3. Grease a 900 g loaf tin and line the two long sides and base with greaseproof paper.
- Peel the bananas and mash with the lemon juice.
- Cream the butter and sugar together in a bowl. Add the eggs, bananas, flour and baking powder and mix until a smooth dropping consistency.
- Spoon a third of the mixture into the tin and sprinkle with a third of the chocolate. Repeat the layers then finish with the remaining banana mixture. Smooth the top level. Reserve the last third of the chocolate for after the bake
- Bake for 1 – 1 ¼ hours or until well risen, the top should be golden and cracked and a skewer should come out clean when inserted into the centre of the loaf.
- Leave to cool in the tin for 20 minutes, then loosen the edges and turn out on to a wire rack. Sprinkle with the remaining chocolate and leave to cool.
- Peel off the greaseproof paper and cut into slices. Enjoy!
Recipe from "The Women’s Institute. Chocolate Success" by Sara Lewis. (London: Simon & Schuster, 1988)