The neighbour next door gave us a bunch of bananas and I thought I should make banana loaf. Good opportunity!
250g plain flour
1 tsp baking powder
a good pinch of salt
75g light brown muscovado sugar
75g caster sugar
100g unsalted butter, plus extra for greasing tin
2 large eggs
250g peeled ripe bananas – about 2 large bananas
75g plain chocolate chips or chunks
1 900g loaf tin
1. Preheat oven to 180C/Gas 4. Grease kitchen paper and fit it into the tin so that it covers the base and the two ends of the tin.
2. Put the flour, baking powder and salt into a sieve set over a mixing bowl and sift into the bowl. Add the sugars and stir in with a wooden spoon. Make a well in the centre.
3. Put the butter into a small pan and melt the butter over very low heat or do it in the microwave. Break the eggs and beat them.
4. Add the melted butter and the eggs to the well in the flour mixture.
5. Put the peeled bananas on to a plate and mash with a fork, but don’t make them too smooth or like a puree – there should still be some lumpy bits.
6.Add the bananas and chocolate chips to the well in the bowl.
7. Mix all the ingredients together with the wooden spoon until thoroughly combined, with no streaks of flour visible.
8. Spoon the mixture into the prepared tin and spread evenly. Bake for 55 minutes or until golden brown. Remove the rin from the oven and put it on a wire rack to cool completely, then remove the loaf from the tin and peel off the paper. Store banana loaf in an airtight container and eat it within 5 days.
Add 100g walnut or pecan pieces to the mixture when you mix in the bananas. Or try 50g sultanas or milk chocolate chips.