I put an SOS out on twitter the other day regarding some black bananas I had in the fruit bowl. The Ginger Gourmand came to my rescue when she suggested I try her recipe for Banana and Walnut Bread. I tinkered as usual and on my daughters request used one of her milk chocolate Easter Eggs instead of the nuts.
The result is a wonderfully moist bread, which gets better after a few days in the tin!
BANANA AND CHOCOLATE BREAD
| Serves: makes 1 loaf cake | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |
- 3 Ripe Bananas
- 4 TBSP Olive Oil
- 4 TBSP Sour Cream
- 2 Eggs, beaten
- 1 TSP Vanilla Extract
- 225g Self Raising Flour
- 1 TSP Bicarb of Soda
- 75g Light Muscavado Sugar
- 75g Milk Chocolate, chopped into small pieces
Step 1: Preheat oven to 180c. Mix together the flour, bicarb and sugar in a large bowl.
Step 2: Mash the bananas with a fork in another bowl.
Step 3: Stir the Olive Oil, Sour Cream, Eggs, Vanilla Extract and Bananas into the dry ingredients.
Step 4: Pour into a 2lb loaf tin which has been greased and lined.
Step 5: Bake for 50 minutes - 1 hour, leave to cool before turning out onto wire rack.