Choc chip banana bread

There’s something about bananas, especially when their skin has gone black and insides are all soft and creamy, they just scream chocolate and walnuts. So here’s a little recipe for banana bread with all those ingredients. 

   

Ingredients:

65 gms olive oil spread

75 gms sugar

1 egg

1 banana

90 gms spelt flour

1 tsp baking powder

30gms walnuts, chopped

50gms dark choc chips

1.       Pre-heat the oven to 170 degrees fan, 190 degrees conventional

2.       Cream the fat and sugar together thoroughly in a large mixing bowl.

3.       Mash up the banana and add to the mixture. (If you’re using a mixer then just add the banana to the fat and sugar.)

4.       Break the egg into a small jug and whisk until the mixture will pour easily.

5.       Mix the egg into the creamed sugar and fat a tiny bit at a time. This is important and the reason why I use a jug. If you add too much the mixture curdles. By using a jug you can dribble the egg mixture into the bowl as slowly as you want.

6.       Mix the flour and baking powder and fold gently into the mixture a little at a time. The trick here is to keep the mixture light and not destroy any of the bubbles that have formed.

7.       Fold in the walnuts and choc chips.

8.       Line a one pound bread tin with baking parchment. The dough is very sticky and lining makes for a lot less washing up!

9.       Spoon the dough into the tin and bake in a pre-heated oven for 35 - 40 minutes until cooked. A good way to test is to insert a fine metal skewer. If it comes out clean the bread is ready.

10.   Lift out of the tin – this is another advantage of lining the tin with baking parchment - and place on a rack to cool. 

The smell of this bread coming out of the oven is wonderful. I defy you not to want to have a slice long before the choc chips have cooled enough to make it safe!