I've tried many recipes of the infamous banana bread but this one I've kept on repeat mode because it seems to be the definitive one. The result is sensational, as my mother promised. It's her own banana bread recipe and it has the perfect texture, not too fluffy and it is not too dry either. The sliced bananas and chocolate drizzle on top is my addition to a recipe that will always hold a very close place in my heart.
This recipe is very 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-1 hour
Serves: 10-12
Ingredients:
125g unsalted butter
250g caster sugar
3-4 over-ripe bananas
2 large eggs
1/2 tsp vanilla extract
250g self-raising flour, sifted
100g dark chocolate, grated
90g walnuts
Method:
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 and drizzle with melted chocolate, if desired.
Note:
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.