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3 very ripe bananas [medium/large ones are ideal]
115g melted butter
145g dark brown sugar
1 large egg
1 tsp vanilla extract
1 tsp bicarbonate soda
1/4 tsp fine salt
200g plain flour
170g dark or milk chocolate
Recipe
To begin, grease & line a loaf tin, [roughly 23 x 12cm], either with parchment paper or a loaf pan liner.
Use a fork or a potato masher to mash the bananas. Once mashed add the rest of the wet ingredients and stir well to combine.
You can use an electric whisk if you prefer.
Once your wet mix is thoroughly combined, place all the dry mix ingredients apart from the chocolate into the bowl & stir well.
Once both the wet & dry ingredients have been thoroughly mixed, chop your chocolate into chunks and mix in with a wooden spoon.
Be careful not to chop your chocolate too fine here.
Pour the batter into your lined loaf tin & place into a combination steam oven on steam and fan heat at 180°C, then set a timer for 55 minutes.
If you don’t have a steam oven, place your loaf into a bain-marie, ensuring you keep the water topped up throughout & also bake at 180°C, then set a timer for 55 minutes.
Bake the banana bread until well risen & golden.
If you’re still not sure it’s cooked, test with a skewer.
Once you’re happy the banana bread is cooked, leave to cool & enjoy!
