Choc & nut banana bread
- Prep Time
- Cook Time
- 1 loaf
Step By Step
- 110g (1 stick) unsalted butter
- 2 eggs (UK medium, USA large)
- 110g (1/3 cup) maple syrup
- 85g (1/3 cup plus 1 tbsp) caster sugar
- 250g (2 cups) plain flour
- 1/4 tsp salt
- 2 tsp baking powder
- 85g (3/4 cup) walnut pieces
- 50g (1/3 cup) dark chocolate chips or chopped chocolate
- 1. Preheat the oven to 160°C (140°C fan/gas 3/325°F). Grease 23 x 12-cm (8 1/2 x 4 1/2 in) loaf pan with a little of the butter, then line the base and two narrow ends of the tin with one long strip of baking parchment. Melt the butter in a saucepan. Using a fork, mash the bananas in a large bowl, until they’re as smooth as possible.
- 2. Pour the melted butter into the bananas, then add the eggs and maple syrup. Beat everything together with the fork until the eggs are really well broken up.
- 3. Mix the sugar, flour, salt and baking powder in a bowl, then sift onto the banana mixture. Using a spatula, fold in the flour mixture to make a smooth cake batter. Fold in most of the nuts and chocolate chips, saving a few to sprinkle on the top.
- 4. Pour the batter into the pan, then sprinkle the reserved nuts and chocolate over the top.
- 5. Bake for 1 hour 10 minutes, or until the cake is golden, has risen well and a skewer inserted into the middle comes out clean, or with a few damp crumbs attached. The time can vary depending on how ripe your bananas are, as riper bananas will make a looser batter. Leave to cool in the pan for 15 minutes or so, then lift it out onto a cooling rack. Serve warm or cold, thickly sliced, and spread with butter, if you like.
IT’S A KEEPER
The cake will keep in an airtight container for up to 5 days, and can be frozen. To revive less-than perfect banana bread, toast it lightly, or warm gently in the oven or for a few seconds in the microwave.
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