Moist and delicious! This recipe is extremely straightforward but remember, as I have pointed out before, baking requires exact measurements and accurate oven temperature is essential.
If you have a temperature reader then all the better. If not then simply set the oven temperature 50º or above the recommended temperature and keep a very close eye on the baking.
Prep Time: 15 min
Bake Time: 50 min
125 g unsalted butter
250 g caster sugar
3-4 over-ripe bananas
2 large eggs
1/2 tsp vanilla extract
250 g self-raising flour, sifted
100 g dark chocolate, grated
90 g walnuts
1. Preheat oven 180º and grease a 20 x 10 cm loaf tin, lining the base with baking paper.
2. With a spoon, mix the butter and caster sugar together until combined.
3. With a fork, mash the bananas. Add the eggs and vanilla extract and mix gently with a wooden spoon.
4.Stir in the grated dark chocolate and chopped walnuts. A tip here is to toss any the walnuts in a little flour before folding in at the end – this stops it sinking to the bottom.
5. Pour the mixture into the tin and bake for 40-60 minutes, or until a skewer comes out clean.
6. Decorate with dried banana.
Check the date on the self-raising flour packet. If it has expired then the bread or cake will not rise.
If you do not have self-raising flour you can add 3 tsp of baking soda to 250 g of plain flour instead.