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A very easy recipe using very ripe bananas plus chocolate chips or, even better, good dark chocolate chopped into chunks. The loaf is delicious cut into thick slices and eaten plain or spread with butter or chocolate spread.
Preparation time: 10 minutes
Baking time: 55 minutes
Makes one medium loaf cake – cuts into 12
Heat the oven to 180°C/350°F/Gas 4.
Mix the flour with the salt and sugar in a mixing bowl. Add the cooled melted butter and the beaten eggs to the bowl. Put the peeled bananas on a plate and roughly mash with a fork – there should still be some lumpy bits – then add to the mixing bowl. Add the chocolate chips and walnut pieces to the bowl and mix all the ingredients together with a wooden spoon until thoroughly combined.
Transfer the mixture to the prepared tin and spread evenly. Bake in the heated oven for 55 minutes until a good golden brown and a cocktail stick inserted into the centre of the loaf comes out clean.
Leave to cool for 5 minutes then turn out onto a wire rack and leave to cool completely before slicing.
Store in an airtight container and eat within 4 days.
250g Marriage’s Organic Light Brown Self-Raising Flour
A good pinch of salt
150g caster sugar
100g unsalted butter, melted but not hot
2 large free-range eggs, beaten to mix
250g peeled ripe bananas – about 2 large or 3 medium
75g dark chocolate chips or chunks
100g walnut pieces
A 900g loaf tin, greased and base-lined