Use up leftover bananas and spare chocolate to make the Ultimate Chocolate Chip Banana Bread. Get the recipe below.
Using up leftovers
Banana bread is always touted as being the best way to use up leftover bananas but does anyone ever have a whole bunch going brown?! We often have one or two that are past their best. I proudly announce that I’m going to use them to make banana bread before promptly heading to the shops to buy a few more.
Although you could make this recipe with just one or two bananas (and it tastes great, I promise) I always think the more bananas the better! When you’re reading the recipe you can definitely take the weight of bananas with a pinch of salt. Just use however many you’ve got going spare.
Talking of spares…is there such thing as spare chocolate?! We always have a chocolate bar or two lurking at the back of our baking cupboard. I’ve made this recipe with white, milk and dark chocolate – sometimes a combination of all three – but in my opinion dark chocolate works best.
The slightly dense yet 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.
In fact, 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!
I like my banana bread still warm out of the oven, that way the chocolate is still molten and the chunks of banana still gooey. It tastes great with vanilla ice-cream, chocolate spread and even greek yogurt depending on what mood you’re in.
Ultimate Chocolate Chip Banana Bread
- 350 grams bananas peeled
- 175 grams self raising flour
- 175 grams caster sugar
- 2 eggs
- 4 tbsp melted butter
- 75 grams chocolate chips
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.
Banana bread hack
I have a confession – I’m super lazy and hate lining tins. That’s why I use these loaf tin liners. You can get them on Amazon! Just follow the link below. There are different sizes depending on how big your loaf tin is. The tin used in this recipe is 1lb.
Products from Amazon.co.uk
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.
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