banana bread with chocolate chips

Some extremely evil, over-ripe bananas had to be used up, pronto (victims of the January health kick), so I went back to my list of blogger recipes for inspiration. I’ve tagged about a dozen banana bread variations over the last year* but this one from the kitchen goddess that is Molly at Orangette caught my eye. Which, in turn, she’s adapted from the equally fab Kickpleat of Everybody Loves Sandwiches. Small world, eh?

I’ve tweaked it ever so slightly by reducing the cinnamon a little bit** but otherwise left it the same. It’s more dense than other banana breads I’ve tried and I mean that in a good way. There’s no butter in it, which is – I think – what leads to a springier texture that’s strangely satisfying and moreish. As you can see from the picture above, we’ve been nibbling away at it quite happily :-) 

Because it’s quite robust, I’m thinking this would be good to take along on a picnic/walking trip whenever we’re finally lucky enough to enjoy a sustained burst of sunshine. (When? When? WHEN?) Seeing as that could be a while yet, this cake is going to be my 11 o’clock slice of naughtiness in the midst of all the healthy eating ;-) 

Banana bread with chocolate and cinnamon sugar adapted from Orangette and Everybody Loves Sandwiches

You’ll need:

3 large ripe bananas 
2 large eggs
1 1/2 cups plain flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup dark chocolate chips

For the topping:

2 tablespoons granulated sugar
1/8 teaspoon cinnamon

1. Preheat the oven to 190C/375F/gas mark 5. Grease and line an 8-inch square baking tin.

2. In a small bowl, mix together the topping ingredients and then set aside for the time being.  

3. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and stir well to combine. Add the flour, sugar, baking powder, cinnamon and vanilla extract, and stir to mix. Add 3/4 cup of chocolate chips and stir briefly.

4. Pour the batter into the prepared pan and then evenly sprinkle on the topping mixture. Then sprinkle the remaining chocolate chips over the top.

5. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool in the pan for 15 minutes before removing and scoffing the lot.

*You can never have too many banana bread recipes ;-)  

**I know, it sounds so unlike me – must be having an off day…

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