Ingredients
250g plain flour (can use gluten-free flour)
2 tsp baking powder
pinch salt
250g caster sugar
125g unsalted butter, softened
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
175g good quality dark or milk chocolate, chopped into pieces
Method Preheat the oven to 180C (350F/Gas 4). Sift the flour, salt and baking powder into a large bowl.
Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to overmix.
Pour the batter into a non stick, or lightly greased and floured, 19 x 11 cm 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. Serve in thick slices with butter. Makes 8 to 10 slices.
I added a small packet of dried cranberries to the loaf I made recently (soak them in hot water for about an hour before using them) and it's a rather good addition!
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