Banana bread is a popular and easy bake to make. It’s one of the first things we learnt to bake in school and has always been a staple in our lives whilst growing up.
This recipe is more a cake than a bread and is super moist and fluffy, and it also includes chocolate, mmmmm.
One tip I will advise is to make sure your banana is as black as you can get, not mouldy, just black. Its sweeter and more ideal for baking with than an under ripe banana which will have no flavour once cooked.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts or an electric whisk to save on arm ache.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- 7″ loose bottom spring form cake tin.
- Cake cooling racks, so handy to have.
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Serves 12
INGREDIENTS:
- 1 very ripe banana, peeled and weight being around 100g
- 25ml whole milk
- 50g butter, softened
- 75g plain flour
- 75g caster sugar
- ½ teaspoon bicarbonate of soda and ½ teaspoon baking powder
- 1 medium egg
- 25g cocoa powder
METHOD:
- Preheat oven 140°C fan.
- Grease and line a 7″ loose bottom cake tin with non stick baking paper.
- In a bowl mash the banana with a fork, add all the remaining ingredients and beat with an electric whisk, or by hand if you wish until all the ingredients are combined and smooth.
- Pour the mixture into the cake tin and even the top.
- Bake in the centre of the oven for 35 – 40 minutes or until well risen, shrinking away from the sides and a knife comes out clean when inserted into the middle of the cake.
- Set aside to cool for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.
- Cut into 12 slices.
NOTES:
- Store in an airtight container for up to 4 days or individually wrap each piece and freeze for up to 3 months. Defrost at room temperature before consuming.
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