I haven’t made this recipe for several months which is strange as it is one of my most cooked ‘baking’ recipes. It uses only one bowl and no mixmaster. There is no butter and no oil – just sugar! And kids can make it virtually unaided.
You can eat it warm from the oven or pop it in the freezer in slices ready to go. I put it in the kids lunch boxes still frozen and it defrosts in time for morning tea. But in Summer it is lovely to eat straight from the freezer – we have after returning home from long bike rides or walks.
I found this recipe over at Orangette which is one of my favourite blogs to read. She describes this recipe beautifully and has some good banana tips. The only thing I do differently is leave out the choc chips on top. They go too crusty. The sprinkling of cinnamon sugar is enough.
We eat this for dessert in Summer when we go out for BBQs at the pool.
banana bread with chocolate and cinnamon sugar
3 very ripe bananas (I use 3-4 depending on size)
2 large eggs
1 ½ cups plain flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 cup chocolate chips
2 tablespoons sugar
1/8 teaspoon ground cinnamon
Preheat oven to 190 degrees. Line a 20cm by 20cm baking tin.
Mash bananas with a potato masher in the medium mixing bowl. Add the eggs one at a time and give them a good whisk. Stir in the vanilla and sugar.
Sieve the flour, baking soda and cinnamon into the banana mash. Stir well then add the chocolate chips the mix through. Pour into the lined baking tin.
Mix together the cinnamon and sugar for the topping and sprinkle over the top. Bake in the oven for 35-40 minutes or until cooked.