I have a confession to make – despite the gloriously sunny weather I’ve already resigned myself to the idea that it is now autumn and that summer is OVER!
I know a few of you on twitter are still in denial but the weather is starting to get colder and the nights are getting dark a lot earlier. Still, this doesn’t have to be a bad thing!!! It means Christmas is nearly here (YAY!) and you can start cooking all of those hearty, warm, autumnal recipes that you’ve been putting to one side to try once summer is over.
I for one love big woolly jumpers, kicking my way through fallen leaves and snuggling up under a blanket which is probably why I’m wishing the summer away. It also means I can justify cooking a big, fat, warm, chocolate chip banana bread, one of my favourite autumnal recipes.
The dense cakey texture of banana bread is definitely one best saved for the colder months. It has that ooey-gooey softness that screams comfort food so it’s the first thing I think of when the nights draw in and the temperature drops. For me, banana bread is about so much more than overripe bananas.
With that in mind, I really don’t think its necessary to wait for bananas to become overripe for a good banana bread. In fact, I think a slightly firmer banana can actually give you a better texture. The mix of slushy, mushy banana with gooey chunks makes for a really indulgent banana bread. The chocolate chips are the icing on the cake!
- 350g of peeled bananas
- 175g self raising flour
- 175g caster sugar
- 2 eggs
- 4 large tablespoons melted butter
- 75g chocolate chips (or chopped)
- Preheat your oven to gas mark 4.
- In a large bowl, whisk the egg, sugar and melted butter until you have a plain mix that has increased in volume.
- Take half a banana and place to one side for later.
- Roughly mash the rest of the bananas until you have a combination of pureed and lumpy banana then add to the other wet ingredients.
- Add the chocolate chips before folding in the flour.
- Line a loaf tin with greaseproof paper and pour in the mix.
- Slice the half a banana placed to one side earlier and add to the top of the mix for decoration.
- Place in the centre of the oven and cook for an hour (or until the top of the cake bounces back when prodded gently with the tip of your finger).
- Let the cake cook in the tin for ten minutes before turning out on a cooling rack.
- This banana bread is best served warm and can be reheated.
Chocolate and Banana is quite a classic combination which is why this is the Ultimate Banana Bread recipe, but here are two delicious alternatives:
For the health conscious, there’s my Almost Fat Free Banana Bread.
For the slightly more adventurous why not try this Bonfire Banoffee Bread with a caramel sauce inspired by Guy Fawkes Night.