{Post brought to you in conjunction with the stunning new Blush range from Maxwell & Williams}
Banana cake, banana bread, banana muffins - always the same weekly baking requests around here! If you find the same thing at your place, here is an extra special (and decadent) little twist on the humble banana bread - chocolate chip banana bread!! Because adding a bit of chocolate makes everything taste better right?!
You'll Need...
- 3 Large Ripe Bananas
- 1 Lemon (juiced) and a splash of Milk
- 2 Cups Self Raising Flour
- 1 Tsp Baking Powder
- 160g butter (softened to room temperature)
- 2 Eggs
- 1 Tsp Vanilla Bean Extract (or Vanilla Essence)
- 1/2 - 3/4 Cup Chocolate Bits (or grated chocolate) - as your heart desires!!
Little Note: Don't be alarmed folks by my black bananas!! I pop any un-eaten and over ripe bananas straight in to the freezer in to a plastic bag. As soon as I need to bake, I simply defrost for a few hours and they are perfect to use!
Method...
1. Pre-heat your oven to 180 degrees and grease and line (I am always a bit lazy to line!) your loaf tin
2. Mash up your bananas and add the juice of one lemon and a splash of milk to a separate small bowl. If you freeze your bananas like me, you'll find that they won't need to be mashed
3. In a mixmaster, kitchen aid (or even Thermomix) cream together butter, sugar and vanilla until pale and creamy
4. Add the eggs (one at a time) beating well after each addition
5. Sift half of the flour and baking powder in to the mix and fold gently
6. Fold in the mashed banana/juice/milk combo
7. Fold in the last half of the flour and baking powder and your chocolate chips too
8. Pop in to your prepared tin and smooth mixture
2. Mash up your bananas and add the juice of one lemon and a splash of milk to a separate small bowl. If you freeze your bananas like me, you'll find that they won't need to be mashed
3. In a mixmaster, kitchen aid (or even Thermomix) cream together butter, sugar and vanilla until pale and creamy
4. Add the eggs (one at a time) beating well after each addition
5. Sift half of the flour and baking powder in to the mix and fold gently
6. Fold in the mashed banana/juice/milk combo
7. Fold in the last half of the flour and baking powder and your chocolate chips too
8. Pop in to your prepared tin and smooth mixture
9. Pop in to pre-heated oven for appro 60 minutes (or whenever the skewer comes out clean!).
This banana bread is divine when cool but is exceptional with warm with (thick) lashings of butter on it!!
Another big thank you to Maxwell & Williams for providing me with this gorgeous platter from their 'Blush' range to try out. You can also see the stunning high tea stand they sent me over on my white chocolate mudcake recipe post from earlier on this week.
This little platter is also in my absolute fave colour - a minty/pale blue that they call blue. It also comes in a beautiful pale pink and a classic white too and retails for just $19.95.
This range really is just divine and so affordable too - the teapot and sugar and creamer sets (also in the range) would make a brilliant little gift for that 'someone' that has absolutely everything!
Hi, just wondering how much sugar is needed for this recipe?
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