I often catch myself making a version of banana bread as I always seem to have bananas leftover at the end of the week, and this is one of the best recipes to use up excess bananas. Mainly because you can use 2-3 bananas in one hit, and it always comes out soft, gooey and delicious. Because this recipe is quite moist it does not keep for long, and is best the day it has made up to three days afterwards. I thought I would share this with you before I start deviating off to other banana loaf recipes.
- 2 c flour
- 1 t baking soda
- pinch of salt
- 3/4 c chocolate chips
- 1/2 c brown sugar
- 150g butter, melted
- 2 eggs, beaten
- 2-3 mashed bananas
- 1 c milk
1 Preheat oven to 180°C and grease or line a loaf pan.
2 In a large bowl combine the flour, baking soda, salt, brown sugar and chocolate chips.
3 Then stir in the beaten eggs, milk and mashed banana until well mixed.
4 Pour batter into loaf pan and bake for 60-65 minutes until a skewer comes out clean.
5 Let the bread cool for 10 minutes before turning onto a wire rack to cool completely.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!