Since every man and their dog decided to become Mary Berry over the first lockdown, we all started a trend of baking banana breads. (I also became that someone lol). Every time our bananas were slightly brown, I always had the instinct to make a loaf for the family. And since we are currently in our second lockdown, why not give it a go too! As I’ve never made anything with banana or even baked anything in forever, I decided to give it a go + add some lemon juice into the mix as a change. Slowly each time making this, I also began to add different ingredients into the recipe as well such as chocolate chunks/chips – I’m not that adventurous!
Carry on reading if you would like to see how I make my banana chocolate loaf! I found this recipe off BBC food – https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf, so feel free to make it your own like I did! 🙂
140 g self raising flour
140 g caster sugar
140 g softened butter
2 ripe bananas
1 tsp baking powder
handful of chocolate chips (or to your liking)
- Pre heat oven to 180 – 200 degrees
- Line a loaf tin with parchment paper – TIP: once you have the correct size, scrunch it up into a ball so it gets all crinkly and unfold it to place back in the loaf tin. This makes it easier to sit when pouring the mixture in.
- Cream together the butter and sugar until fluffy, then add in the mixed eggs gradually and slowly – it should look like melted ice cream! Lastly, add a little bit of flour.
- Combine the rest of the flour by folding before slowly adding the mashed bananas a bit at a time.
- Add your extra ingredients of choice! I add in a handful of chocolate chips & eyeball the amount of lemon juice. I usually add around the juice of 1 fresh lemon.
- Bake in the over for 40-50 minutes or until it is golden brown and warm in the middle when inserting a knife to check
TIP: Banana loaf tends to be spongy/gooey so don’t panic if you think its under cooked and looks “raw”. Put it in until its golden brown to burnt to make sure (trust me, it tastes good burnt too!)
For the icing, again I just eyeball the icing sugar. I usually do around 2-3 tsp and mix with lemon juice again until it gets to a tooth paste consistency. I like my icing to be thick but not too runny so it looks like a child’s done it! Zig zag the icing on top (or dollop it on top, whatever’s your preference) and voila! You’ve made yourself a banana loaf. Now just waiting for the ‘Hollywood Handshake’ of approval.