Banana Bread

Bread is probably not the best word to describe this thing of beauty, however, it does give an excuse to eat lovely thick slices of it warm out of the oven. Normally I bake it in a 1kg/2lb loaf tin, however here, I have made it into little buns for mes amies in my french class. This is my favourite cake. Hands down. I kid you not – try it and you will see why. The soft bananary sponge, with melting chocolate chips is a taste of heaven. I challenge anyone who does not want a second slice! It is perfect for those manky bananas that have gone brown and shrivelled, which no one wants to eat – they work the best here. I beg you to try this and you will be hooked, especially as all the ingredients are chucked in at once (last minute baking – hello?).

Banana Bread
You need:
2 bananas (overripe – most definitely NOT green)
4oz/100g butter
4oz/100g sugar
2 eggs
8oz/200g self raising flour
1 tsp bicarbonate soda
3oz/75g chocolate chips/chopped chocolate

1) Preheat the oven to 160°C/145°C fan. Mash the bananas into a pulp.

2) Chuck all the ingredients into a large bowl and mix them thoroughly.

3) Spoon into cupcake cases and bake for 30 minutes or a lined/greased loaf tin and bake for 1 hour.

That is literally it. Three simple steps, so simple that a 5 year old could do it and the great thing about it is that is that there are fewer places to go wrong! This is one of those staple recipes that doesn’t need meddling with, and will never fail to please. If you have time, bake it now and have it tomorrow for breakfast – WARNING: It may all be gone – have fun and if you have any recipes you’re not sure about, please comment or tweet, as I am very happy to feature one in my blog. Must dash, as my family seem to be taking all my cake and there will be none for my friends tomorrow x