9 February 2011 § 2 Comments
Apologies to those of you still on New Year’s diets, but we have more cake. The veggie box arrived last week chock full of healthy stuff – kale, collard greens, potatoes, turnips, apples, pears and bananas. With all that shiny new produce I realized I had to do something fast with the remnants of my fast decomposing fruit bowl. The old bananas look like they could have crawled out of the compost bin. I know no-one in the house will eat them raw so I put them to good use in another cake. Here is a recipe for the best chocolate banana bread EVER. It is a Bill Granger recipe, even Bill’s demeanor is sunny. Looking through his beautiful, airy cookbooks is like being transported to Sydney. I can but dream as looking out of my window all I can see are the never melting piles of ice.
This chocolate banana bread recipe is so easy it was practically made by one of my four-year olds, and surprisingly it turned out both edible and presentable. Something that rarely happens when cooking with children. I really promise to start posting more savory dinners soon.
2 cups plain (all-purpose) flour
2 tsp baking powder
4 1/2 oz unsalted butter, softened
1 cup caster/ superfine sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup good quality chocolate chips
Pre-heat oven to 350° F. Sift the flour and baking powder into a large bowl. Mix the butter, sugar, eggs, banana, choc chips and vanilla extract in a separate bowl.
Add to the dry ingredients and stir to combine, being careful not to over mix. Pour the batter into a non-stick , or lightly greased and floured 7″ x 4″ loaf tin and bake for 1 hour 15 minutes or until the bread is cooked when tested with a skewer Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Bill suggests serving in thick slices with butter, but that just seems a little too decadent (even for me) as the bread is moist enough without it.