I love banana bread. It’s one of the first things I ever baked – it’s moist with sweet gooey chunks of chocolate and banana, and is ridiculously easy to put together. It is great still warm from the oven with a cup of tea, or as a breakfast treat!
3 overripe bananas
2 eggs, beaten
110g melted unsalted butter
170g caster sugar
1 tbsp milk
1.5 tbsp lemon juice
Double handful of chopped pecans or walnuts
70g chopped dark chocolate
250g self-raising flour
1/3 tsp salt
Preheat the oven to GM4/180C.
Mash the bananas into the beaten egg and mix in the melted butter, sugar, milk and lemon juice.
Stir the nuts and chocolate through.
Add the salt, sift over the flour and fold in.
Pour the mixture into a parchment-lined loaf tin and bake for 1 hour and 15 mins.
Top Tip: Banana bread is rarely “pretty”. Delicious, but not pretty. So to give this a little more visual appeal, I sliced another banana and carefully placed the slices on top of the batter just before baking and glazed with a little melted butter. I was rather pleased with the effect!