Friday, 7 April 2017

Recipe: Banana and Chocolate Chip Bread

A while back I posted a recipe for a gluten free banana bread, full of healthy ingredients and with a taste that tasted wickedly good despite its more nutritious make up.

This recipe is the complete opposite to that.

 Although the taste remains just as good, this one is definitely one for the treat table. I've been playing around with this recipe for a while, looking at different versions of it from different sources, and I think this version is the one I'm most happy with.

200g ripe bananas (normally about 3 - 4 bananas should suffice)
150g caster sugar
150g self raising flour
100g softened butter
200g chocolate chips
1 tsp baking powder
1 tbsp chocshot

Preheat oven to 170C.
Mash the bananas using and fork, and transfer to your mixing bowl. Add in the rest of the ingredients, holding back on the chocolate chips for this stage of the mixing process. Mix all ingredients well, until you are left with a wet, but smooth mixture. Add in chocolate chips to mixture, and stir through using a mixing spoon.
Line a 2 LB baking tin with greaseproof paper, and add mixture into tin, smoothing the top of it.
Bake in the oven for around 50 minutes, or until the top is browned and a skewer comes out clean.
Leave to cool for about ten minutes in its tin, after which tin you can remove it onto a cooling rack and allow to cool completely.
Using the chocshot, drizzle a design over the top of the warm loaf - I went for a linear pattern.
This will serve between 6 - 8 decent sized slices, and keeps well for a few days stored in an airtight container.

If you've tried the healthier version of this before, and fancy having something a little bit naughtier I hope this goes down a treat for you as much as it did for me.


No comments:

Post a Comment