We got back from holiday last week to an empty fridge. This is because I like to be organised when I go on holiday, using everything up, giving away anything still in date that hasn't been used. We had booked a supermarket delivery in the last couple of days of the holiday, so we knew food would be arriving shortly after we got back.
There was one thing that had escaped my attention in the big clear out though- the fruit bowl! So, there were 2 totally black bananas staring back at me when I went in the kitchen. That coupled with half a packet of chocolate chips meant banana bread was on the agenda. With everything else going on that day, I didn't get round to doing it until 10pm! A bit of late-night baking runs in the family. My mum is always doing it.
Banana bread keeps so well, you can store it for several days in an air-tight tin.
For other 'using up ripe banana' recipes, click here: Banana recipes.
Ingredients
(makes 1 loaf- 6-8 slices)
75g butter, softened
100g light Muscavado sugar
200g self-raising flour
1 egg
1 tbsp golden syrup
1 tbsp milk
2 ripe bananas, mashed
1 tsp cinnamon
50 g dark chocolate chips
pinch of salt
Method
1. Cream the butter and sugar together.
2. Beat the egg and add to the mixture along with the golden syrup and the mashed banana. Mix until combined.
3. Sift the flour, salt and the cinnamon into the mix and stir through until you have a thick mixture.
4. Grease or line a loaf tin and pour half the mixture into the tin. Sprinkle half the choc-chips across and then cover with the rest of the mixture.
5. Sprinkle the remaining chips across the top.
6. Pop into the oven at 180 (170 fan, gas mark 4) for 35 minutes or until it's golden brown on top and a knife comes out clean.
There was one thing that had escaped my attention in the big clear out though- the fruit bowl! So, there were 2 totally black bananas staring back at me when I went in the kitchen. That coupled with half a packet of chocolate chips meant banana bread was on the agenda. With everything else going on that day, I didn't get round to doing it until 10pm! A bit of late-night baking runs in the family. My mum is always doing it.
Banana bread keeps so well, you can store it for several days in an air-tight tin.
For other 'using up ripe banana' recipes, click here: Banana recipes.
Ingredients
(makes 1 loaf- 6-8 slices)
75g butter, softened
100g light Muscavado sugar
200g self-raising flour
1 egg
1 tbsp golden syrup
1 tbsp milk
2 ripe bananas, mashed
1 tsp cinnamon
50 g dark chocolate chips
pinch of salt
Method
1. Cream the butter and sugar together.
2. Beat the egg and add to the mixture along with the golden syrup and the mashed banana. Mix until combined.
3. Sift the flour, salt and the cinnamon into the mix and stir through until you have a thick mixture.
4. Grease or line a loaf tin and pour half the mixture into the tin. Sprinkle half the choc-chips across and then cover with the rest of the mixture.
5. Sprinkle the remaining chips across the top.
6. Pop into the oven at 180 (170 fan, gas mark 4) for 35 minutes or until it's golden brown on top and a knife comes out clean.
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