I love banana bread so I decided to bake a banana and chocolate loaf for the weekend. It was very easy to make, I just put everything in a mixing bowl, beat it with the electric mixer and poured it into a cake tin. Then the oven baked it very nicely! I used gluten-free flour and dairy-free baking spread, but feel free to use normal flour or butter if you don’t have allergies like me.
- 2 ripe bananas
- 75g soft butter or dairy-free spread
- 150g gluten-free self-raising flour
- 75g soft brown sugar
- 1 tsp bicarbonate of soda (also called as baking soda)
- 2 eggs (from free-range chickens)
- 75g good quality dark chocolate chunks
This is how to make it:
- Preheat the oven 160°C. Grease and line a medium loaf tin with baking paper.
- Peel the bananas and put them in a large bowl. Mash them with a fork, then add the butter/spread, eggs, vanilla and sugar. Using and electric, hand-held mixer, whiz until you get a smooth mixture.
- Sieve the flour and bicarbonate of soda over the banana mixture, then gently fold in until you get a smooth batter.
- Smash the chocolate into small chunks and stir these into the batter.
- Transfer the batter into the cake tin, letting the mixture spread out evenly. (Tap or shake the tin a bit for the mixture to spread).
- Bake for about 55-60 minutes until the top is golden-brown. Ask an adult to do a skewer-test to make sure the cake is cooked through.
- If it is, take it out of the oven, let it cool for 10 minutes, then remove the cake from the the tin onto a wire rack.
- When the cake is completely cool, slice it and enjoy!
- You can use milk chocolate if you don’t like bitter chocolate and you don’t have milk allergy!
- Make sure the top of the cake is nice, golden brown!
- You can pour some melted chocolate or icing over the cooled cake, if you like!