It's such an easy recipe and its a great way to use up any slightly brown/blackening Bananas you may have in the fruit bowl. It saves waste (we love) and for Banana bread the riper the narna the better!
Like most, I tend to bake it at the weekend to have with a cuppa! Sunday is the best day for baking in my opinion. Especially because Banana bread can also make a great on-the-go brekky/ snack for the following week. So really helpful when I’m working & don’t have time to make, sit and eat breakfast.
You can also sub the dark choccy & cacao for 2 tsp of cinnamon instead- and check the bread at 35-40mins - but either way it’s best served with lathers of butter or nut butter- YUM!
You will need:
-3 large ripe banana
-225g plain flour
-100g of brown granulated/ light brown sugar
-1 tsp of cocoa/cacao powder
-40g of dark chocolate (chopped)
(All Fair trade/ organic if possible- but it’s not essential)
-75ml of cold pressed rapeseed oil
-3tsp of baking powder
-1 bread tin
-1 piecee of baking parchment paper
-1 mixing bowl
-1 sharp knife
-1 chopping board
-Start by preheating the oven to 160c (fan) or equivalent
-Next start mashing the Bananas in a bowl with a fork, add in the oil and mix well
-Roughly chop the dark chocolate with a sharp knife on a chopping board
-Then sift in the sugar, flour, cacao and baking powder and chopped dark chocolate
-Mix well then pour mix into a lined or well oiled bread tin and bake for 45 minutes at 160c (fan) or equivalent
-After cooking, allow to cool, slice and keep in an air tight tin- or alternatively you could wrap and freeze it