It’s no secret overripe bananas make for the best, most flavourful banana bread, which is great served as dessert with some ice cream, or on its own as a snack.
That’s why, when combined with some dark chocolate chips, this classic sweet bread is taken to the next level.
Marry Berry’s recipe from The Great Sport Relief Bake Off, which yields six to eight servings, is super easy to make and comes out “perfectly formed”.
Ingredients
- One ripe banana (peeled weight 100g/4oz)
- One tbsp milk
- 50g/2oz soft butter or baking spread
- 75g/3oz plain flour
- 75g/3oz caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- One free-range egg
- 50g/2oz dark chocolate chips
To decorate (optional)
Instructions
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.
In a mixing bowl, use a fork to mash the peeled banana. Add the remaining cake ingredients, except for the chocolate chips, and beat with an electric hand whisk until smooth and well combined.
Fold in the chocolate chips and transfer the mixture into the prepared loaf tin, levelling the top.
Bake for 40 to 45 minutes, or until the loaf is well risen, pulling away from the sides of the tin, and golden brown.
Allow to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
For optional decoration, break the chocolate into small pieces and place in a heatproof bowl. Melt the chocolate over a pan of simmering water, ensuring the bowl does not touch the water.
Stir regularly until almost completely melted, then remove from heat and stir to melt any remaining lumps.
Transfer the melted chocolate to a piping bag and pipe zig-zags across the top of the loaf. Let the chocolate set before slicing and serving.
