For any cake lover, like me, it’s hard to pick a favourite, but this one’s definitely up there! My banana bread has been pimped to perfection over the years and if you ask me, it’s pretty darn tasty. Simple to make and always a crowd pleaser, what more could you want? You have to be quick though, because in my house it doesn’t last long after it’s escape from the oven!
Keep reading for my 10 step method to making this scrumptious cake!
- 6oz/175g butter
- 6oz/175g caster sugar
- 2 eggs
- 2 mashed bananas (the riper the better)
- 1 Tbsp of cinnamon
- 6oz/175g self raising flour
- 4oz/100g dark chocolate chips
- Splash of milk
1. Preheat your oven to 180 degrees Celsius (350F/Gas Mark 4) and line your loaf tin. You can line it either by using baking paper* or you can coat it in butter and then tap additional flour round the tin. Either method will make it easier to remove once baked. Then put the tin to one side.
2. In a large bowl, cream the butter and sugar together until the mixture goes fluffy and light in colour.
3. Add the eggs one at a time, mixing fully before adding the next one.
4. Next, add the mashed bananas and cinnamon and mix well.
5. Sieve the flour, then using a metal spoon or spatula, fold the flour into the mixture using large, slow movements. You don’t want to knock the air out.
6. Just before it’s all come together, add most of the chocolate chips*, leaving some to sprinkle on top.
7. Ensure that all the ingredients are mixed fully, adding a splash of milk to loosen the mixture slightly, if necessary*.
8. Pour into the tin and sprinkle the remaining chocolate on top.
9. Place into the oven for 45mins to 1 hour. (If you want muffins, they will take about 20-25mins). To check whether it’s done, place a knife into the centre of the cake and if it comes out clean, it’s ready to be taken out*.
10. Leave to cool slightly, but it’s best eaten warm.
• When using baking paper to line a tin, coat with butter first and screw up the paper in order for it to stick better and be easier to manipulate.
• If you don’t have chocolate chips, you can cut up a bar of chocolate instead.
• A trick to see whether the mixture is the right consistency is to hold a spoonful of the mixture from a small height. Then if it falls from the spoon between 3 and 5 seconds, it’s just right.
• If it needs a little longer and is looking quite done on top, you can cover it in some tin foil to stop it from burning.
And there you have it! My 10 steps for the perfect banana bread. Now get baking!