It occurred to me the other day that I haven’t shared a recipe on my blog for weeks! I have in fact got a few recipe posts gathering dust in my drafts folder so hopefully I’ll get round to sharing those shortly. But in the meantime I thought I would share my Chocolate Chip & Walnut Banana loaf recipe which is definitely my current go to when I feel like getting my bake on lately. I totally believe that it should be law that ALL over ripe bananas have to be made into a banana loaf. Waste not, want not and all that jazz. By whipping up my favourite loaf cake using bananas that otherwise would have probably ended up in the bin, I feel like some sort of smug banana recycling domestic goddess! 😉 (I’m not even kidding…)
Banana loaf really is such a classic bake and it is definitely a firm favourite in this family, with my lemon drizzle loaf cake being a pretty close second of course 😉 I have actually tweaked the original recipe slightly by adding in chocolate chunks and chopped walnuts and my goodness, it is HEAVENLY.
This recipe is super easy to make and FYI toddlers make pretty good banana mashers! The kitchen mess is minimal as it only requires the one bowl and it also freezes really well, so if you have a few bananas you could make a couple and then stick one in the freezer to enjoy at a later date! Perfect to whip out for a last minute cake date and fool people into thinking that you totally have your shit together, even on days when you really don’t 😉
- 2 ripe bananas (peeled)
- 2 tbsp of milk
- 100g of Stork or unsalted butter
- 150g of plain flour
- 150g of caster sugar
- 1 tsp of bicarbonate of soda
- 1tsp of baking powder
- 2 eggs
- 100g dark chocolate chips
- A generous handful of chopped walnuts (optional)
Preheat the oven 160C/Gas 3. Grease and line a 2lb loaf tin with non-stick baking parchment or I personally cheat and use a loaf tin liner.
Mash the bananas using a fork in a large mixing bowl. Add the remaining cake ingredients (except the chocolate chips & walnuts) and beat together using an electric hand whisk until combined and smooth.
Fold in the chocolate chips and walnuts until evenly distributed.
Spoon the mixture into the prepared loaf tin and level the top.
Bake for 40-45 minutes or until well risen. When a skewer is inserted it should come out clean and your loaf should be golden-brown.
Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
Cut into generous wedges and enjoy!