This was the first thing A. ever baked for me. There was a funny story about how long it took, but the result was great. We’ve made this recipe numerous times since (… without the drama).
The recipe is great way of using overripe bananas. The resulting loaf is incredibly moist, packed full banana-ry goodness, crunchy walnuts and delicious dark chocolate chips. Did I mention it’s moreish too? The banana bread freezes well, simply cut into thick slices and either freeze individually and place into a container, or wrap each piece in cling film (plastic wrap) and freeze until needed. I like to take a piece out in the morning, and by lunch time it’s nicely thawed.
SUPER-MOIST BANANA BREAD WITH CHOCOLATE CHIPS & WALNUTS
Makes one 30 cm (12 inch) loaf or two smaller 20 x 10 cm (8 x 4 inch) loaves
Adapted from West Coast Cooking – Greg Atkinson
- 450 g (1 lb, 1.75 c, ~3-4) very ripe/overripe banana flesh, mashed
- 2 large eggs
- 120 ml (100g, ½ c) olive oil
- 1 teaspoon vanilla extract
- 300 g (2 c) plain (all-purpose) flour
- 110 g (½ c) dark brown sugar, or more if you like it sweeter
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 125 g (1 c) toasted walnut halves
- 170 g (1 c) dark (bittersweet) chocolate chips
1. Preheat the oven to 175°C (350°F). Butter or grease loaf tin(s) (pan(s)).
2. In a large bowl, mix together the wet ingredients: mashed bananas, eggs, oil and vanilla extract
3. In a smaller bowl, mix together the dry ingredients: flour, sugar, baking powder, cinnamon, salt, walnuts and chocolate chips.
4. Mix the dry ingredients into the wet ingredients, stirring until just combined.
5. Pour into prepared loaf tin(s) (pans(s)) and bake in the middle of the preheated oven for 55-60 minutes, or until a skewer/cocktail stick inserted into the bread comes out clean.
6. Allow to cool before slicing. Enjoy!