Chocolate chip banana bread

Rustle up a moreish chocolate chip banana bread – it’s a great way to use up ripe bananas that are lingering in the fruit bowl

Prep:5 mins
Cook:1 hrs

Serves 10
Easy

Nutrition per serving

kcal 306
fat 17g
saturates 10g
carbs 34g
sugars 0g
fibre 2g
protein 4g
salt 0.29g

Ingredients

140g unsalted butter, softened, plus extra for the tin
140g golden caster sugar
2 eggs, beaten
1 tsp vanilla extract
140g self-raising flour
1 tsp baking powder
3 ripe bananas, peeled and mashed
100g chocolate chips

Method

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the softened butter and sugar together using an electric whisk until light and fluffy. Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.
Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Bake for about 50 mins, or until puffed up and cooked through – a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.

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