If you have a couple of ripe bananas going to waste, don't waste them! Make a banana bread instead...Trust me, when you take this into work, your work mates will be impressed.
It looks divine, tastes even better and it's fabulous toasted with butter.
Normally I'd make my banana bread without refined sugar and no butter too. However, there are times when you just want the full fat version. And why not! We all deserve a treat now and then, and for me I would happily choose a freshly baked loaf to get me through a dull week at work.
It's also great as an inexpensive, homemade gift to share with friends.
So what's the recipe you ask?
For full fat banana bread, I always use Mary Berry's recipe and add the chocolate chips! What's banana bread without a little chocolate? It's never let me down, it's easy to remember and it's a firm family favourite. So why change it, I ask.
100g softened butter or Stork
2 ripe/black bananas
225g self-raising flour
1 tsp baking powder
3 tbsp milk (I use a little more than the suggested 2)
75g chocolate chips or chopped chocolate
Pre heat the oven to 180oc. Grease a loaf tin with a little olive oil or baking paper.
Combine all ingredients into a mixing bowl, and mix. If you have a mixer, then this will only take a few minutes. By hand, a little longer.
Mix in the chocolate chips.
Spoon the mixture into the loaf tin and put in the oven for 45-55 minutes, or until cooked through.