Bananas are one of my most frequently bought fruits. They make a great addition to a bowl of yogurt and they go amazingly well with peanut butter and toast. Not soon after I bring them home from the grocery store, however, they start getting covered in brown spots and my love for eating them wanes.
As I don’t enjoy eating over ripe bananas and don’t like to throw them out, I have a couple of recipes to help use them up, including this one – chocolate chip banana bread.
This recipe is so quick and easy. In no time those over ripe bananas are transformed into something indulgent, chocolatey and delicious!
You will need:
- 1⁄2 cup of melted butter
- 1/3 cup of caster sugar
- 1/2 cup of brown sugar
- 2 large eggs organic free range eggs
- 2 to 3 over ripe bananas
- 1 cup gluten free self raising flour, I like this one from Doves Farm
- 1 cup of gluten free oats
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 100 gram dark chocolate bar or 1 cup of dark chocolate chips
Preheat your oven to 175C/350ºF.
Melt the butter in the microwave and cream it together with both the sugars until you have a nice smooth texture.
Mash up your banana using the back of a fork. If you bananas are nice and ripe this should be very easy! Don’t worry if you have a few lumps.
Pour the wet ingredients in with the mashed bananas and mix thoroughly.
In another bowl sift together gluten free flour and baking soda, and pour in the gluten free oats.
Add the wet ingredients to the dry ones and give it all a good mix so it is well combined.
Befor pouring the dark chocolate in with the rest of the batter.Mix gently.
Butter your loaf tin and pour in the batter mixture.
Pop the tin into the preheated oven and bake for 35-40 min or until the loaf is golden brown on top. You know when the loaf is done when you prick it in the middle with a toothpick and it comes out clean.
Slice up the loaf and pour yourself a nice cup of tea!
The perfect afternoon pick me up!