Even though I am not a huge banana fan in general, banana bread (perhaps because of the above memory) has a warm place in my heart. When I saw Delicious Magazine's recipe for a loaf that included chocolate as well, I believe I had found the promised land.
This recipe was an absolute win. Moist, soft, easy to make. Just enough chocolate and walnuts to give you a surprise sweetness and nuttiness every few bites, but not enough to overwhelm the sweet taste of the banana. Maybe now I'll have an excuse to buy those bananas every week...
150g unsalted butter, plus extra for greasing
300g plain flour, plus extra for dusting
185g light muscovado sugar
2 large free-range eggs, lightly beaten
1 tsp bicarbonate of soda
3 medium, ripe bananas, mashed
50g sweet dark chocolate, such as Bournville, roughly chopped
50g walnuts, chopped
1. Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter and flour a 1.2-litre loaf tin. Using an electric hand whisk, beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour, bicarbonate of soda and a pinch of salt. Beat well, then gradually add the milk.
2. Fold the bananas into the mixture with the chopped chocolate and walnuts. Spoon the mixture into the loaf tin and level the top.
3. Bake for about 1 hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly. Allow to cool in the tin for at least 15 minutes before turning out.
Takes 15 minutes to make, 1 hour to cook, plus cooling