This has got to be one of the most simplest of recipes to ever bake. Honestly, its so easy to do, it’s cheap and tastes amazing. It’s also extremely moreish and eaten best when fresh out of the oven and still just warm. If you’re having a bad day – this bread come cake will solve it all! No, seriously, it will. No butter so it’s dairy free (providing you also use dairy free chocolate) and I used gluten free flour too. Oh and I’m even going to try and persuade you that it’s kind of healthy as it’s got bananas in!
I’ve been baking a little more than usual lately and have realised that whilst I absolutely love to create big fancy cakes, when it comes to baking for me and my family I prefer loaf cakes, muffins and brownies as they’re easy, delicious, adaptable and perfect for saving and taking out as snacks for days out. They freeze brilliantly too.
I actually baked this one Sunday when I was little bored, doing my usual pottering around the house thing when I spotted some bananas that were starting to go a bit black and quite frankly needed rescuing, or at least doing something useful with. Ta-da! Banana bread. Using a classic banana bread recipe I wasn’t really sure if I even had any of the right ingredients but what I did have would kinda.. maybe… possibly work – well it did! Here you have it. Magic…
Ok, I’ll get on with actually writing what you came here to read.
- 4 bananas – the more ripe the better
- 1 large egg
- 100ml vegetable oil
- 1 tsp vanilla bean paste or extract (never use essence)
- 150g light brown sugar (caster will work fine too)
- 180g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 pinch of salt
- 60g of chocolate chips
- Optional – Hazelnut food extract or similar.
Set the oven to Gas Mark 180°C.
Line and prep your tin with grease-proof paper
Peel the bananas and throw in your bowl and turn the mixer on low (If your just mixing by hand mash them up).
Add your egg and all your wet ingredients, slowly mix until all combined.
Same, now add all your dry ingredients mixing slowly until just combined. Add in half of the chocolate chips and fold in the mixture carefully.
Pour the mixture into your lined loaf tin and lay the remaining chocolate chips over the top.
Bake for 40 minutes. Test before removing as it’s possibly it may need another 5-10 minutes (all ovens vary). If you are unsure use a skewer or similar to insert in the cake making sure it comes out clean.
Set aside and leave to cool for around 15-20 minutes. You’ll then be able to lift out using the edges of the greasproof paper and peel off. Leave to cool a little more, 20 minutes maybe.
Slice, eat and enjoy!