Banana Choc Chip Loaf
I swear my children conspire with each other to stitch me up. They tell me they don’t like bananas so I don’t buy any. When I don’t buy the bananas they ask me why we don’t have any, so then I go and buy bananas and guess what? Then they don’t eat them!!!! Aaaaargh, so when we are in a “lots of bananas that no one is eating” phase, I make this banana choc chip loaf with all the over ripe fruit. Funny how they never tire of the banana cake though ;)
Banana Choc Chip Loaf with Maple Cinnamon Butter
makes 1 loaf | prep + cook time = 1 hour 20 mins
130g unsalted butter, room temperature
1 cup dark brown sugar
3 eggs, room temperature
2 large bananas, mashed
1/2 cup yoghurt
1 tsp bicarb soda
1 tsp baking powder
2 cups self raising flour, sifted
1 1/2 tsp ground cinnamon
3/4 cup choc chips (I’ve used milk choc)
Maple Cinnamon Butter
3 tbs unsalted butter, room temperature
1/2 tsp ground cinnamon
3 tsp maple syrup
Preheat oven to 160C. Line a loaf tin with baking paper.
In a small bowl, mix together the yoghurt, bicarb and baking powder and set aside until required.
Using a stand mixer, beat together the butter and brown sugar until pale and fluffy. Add the eggs one at a time beating well after each addition. Add the banana and mix until combined. Add the yoghurt mixture and gently fold through. Now add the flour and cinnamon and fold through, being careful not to over mix. Lastly, fold through the choc chips.
Pour the mixture into the prepared loaf tin and bake in the oven for around 60-70 mins. It is ready when you press gently in the centre of the loaf and it springs back.
Allow to cool in the tin for 30 mins before turning out onto a wire rack to cool.
To prepare the butter, place all ingredients in a small bowl and mix until combined and smooth.
To serve, slather warm slices of the loaf with the butter. Alternatively, you can toast it (highly recommended!!).