I am pretty sure that every single household during our COVID-19 lockdown has wondered what to do with the browning bananas in the fruit bowl! Well, this recipe will take a couple off your hands and is easy to make and terribly tasty. If you aren’t a nut lover then feel free to leave them out or alternatively try another nut that you happen to have in your pantry. This is banana bread lockdown stylee don’t forget! By no means feel you have to race out to the shops to pick up ingredients. As long as you have the basic ingredients the banana bread will work. The extras like chocolate and nuts can be swapped or left out completely.
I have made my fair share of banana bread over the years. In fact, banana bread is one of my favourite sweet treats. This Banana, Chocolate & Nut Bread is next level though. Steve even said it was the best he had ever tasted.
I recently read somewhere, although I can’t remember where, that a baker or chef had recommended drizzling tahini and honey over your cut banana bread. I can confirm that this is the ultimate way to serve this cake. It takes it to another level entirely. In fact, I don’t think I can contemplate serving it any other way now.
As I drool in anticipation of another slice with a cup of tea I will guide you back to the recipe. Like I said previously, this is a lockdown bake so please don’t rush out to buy any ingredients that you don’t already have. If you don’t have walnuts, chocolate, tahini or honey you can still make this. The first 6 ingredients in this recipe are the important ones and your banana bread will be delicious I assure you.
Store Cupboard Baking - Banana, Chocolate & Walnut Bread
- 140 g butter softened plus a little extra to grease your tin
- 140 g caster sugar
- 2 large eggs
- 140 g self-raising flour
- 1 tsp baking powder
- 2 ripe bananas mashed. The browner the better!
- 50 g walnuts
- 50 g dark chocolate broken into small chunks
To Serve - Optional
- Runny local honey
- Preheat oven to 180C/Gas 4
- Butter a loaf tin and line the sides and base with baking parchment or use a loaf tin liner.
- Cream together the butter and sugar until light and fluffy. Add in one egg and a tablespoon of flour and mix well then do the same with the other. The flours stops the mixture curdling.
- Mix in the remaining flour, baking powder, mashed banana, walnuts and chocolate chunks.
- Pour the mixture into your prepared loaf tin and bake in your preheated oven for 30-35 minutes or until a skewer comes out clean.
- Serve in slices drizzled with tahini and runny honey.