Banana and Choc Chip Loaf

One of my favourite childhood memories is baking with my Grandma, her sponge cakes and rock cakes were just lovely and if she’d run out of a particular ingredient, she’d put an alternative in and it would be fab!

It’s something I want to experience more with T and D, especially as it’s a way for them to try new foods. We made an All Bran Loaf at the weekend and today, whilst I’ve been waiting for a doctor’s phone call that never arrived, I decided to do some more baking.

So, today I’ve made another loaf cake but it’s something that can be sliced and taken onto picnics/days out etc. The recipe I found suggested serving with butter spread onto slices, but I don’t feel it needs the added butter.

Banana and Choc Chip Loaf:

Equipment needed:
Small saucepan
Large mixing bowl
Spatula/wooden spoon
Fork
Loaf tin
Loaf tin liner

Ingredients:
125g butter or margarine (I used Stork)
150g brown cane sugar (the recipe said caster sugar but I preferred to use this)
1 teaspoon vanilla extract
1 egg
2 ripe bananas
190g self raising flour
60ml milk
A handful of choc chips (I used milk choc)

Here’s how to do it:

Either grease and line or add a lining paper to your loaf tin.

Preheat oven to 190c/gas mark 5.

Melt the butter/marg, sugar and vanilla extract in a small saucepan over a medium heat.

Mash the bananas in the mixing bowl and add the contents of the saucepan. Mix well.

Add in the egg and mix well.

Stir in the flour and milk, add the choc chips.

Pour into the lined loaf tin. Sprinkle a bit of brown sugar on the top.

Bake in your preheated oven. Check with a skewer after one hour and if it doesn’t come out clean, leave to cook for another 15 minutes or so.

Leave to cool once cooked and then slice.

It has the most fabulous smell when sliced and because I was quite indiscriminate with the choc chips, every slice will be different.

Yummy! Looking forward to seeing what T and D think of it later.

Happy Cooking!

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