Banana bread is fast becoming a favourite in our household, especially as someone (who shall remain nameless for the time being) absolutely craves it the morning after a heavy night of drinking. We love it as it’s easy to make, always a favourite and you can easily make little changes to make it with whatever you have in or crave, whether it be additional fresh apricot, pecans or chocolate – in our case left-over minstrels from a cinema trip.
We like to make enough for a loaf and a handful of muffins, so that should it last beyond the weekend, you can easily take one of the muffins to work without any of the effort of cutting.
Preparation time: 15 minutes
Cooking time: 40 minutes
- 375g self-raising flour
- 5 bananas (starting to turn brown)
- 120g chocolate (of your choice)
- 3 tbsp apple juice
- 180g unsalted butter – softened
- 3 eggs
- ¾ ground cinnamon
- 3 tbsp agave syrup (or runny honey if you don’t have any)
- Pre-heat the oven to 180ºC. Grease and line a bread tin with greaseproof paper and also grease a muffin tray. You’ll find you have more than enough mixture for the tin and the muffin tins are an easy way to use it up, a perfect portion size!
- Mash the bananas in a bowl with a fork then mix in the agave syrup.
- Cut up your chocolate into small pieces, so for Minstrels cut into quarters.
- In a large bowl, beat the butter with the flour, cinnamon and eggs – adding one at a time, so the mixture doesn’t split.
- Fold in the banana mixture and chocolate and transfer to the bread tin and muffin tin.
- Put the bread tin in the oven. After 10 minutes add the muffin tin to the oven and cook both for a further 30 minutes (so the loaf has had a total of 40 minutes), by which time everything should be ready at once. You can test this by piercing the banana bread with a clean knife, which should come out clean
- Leave to cool for 10 minutes before transferring to a wire rack to leave to cool properly. Serve the first slice slightly warm with a cup of tea.