Monday, 6 August 2012
'This is a real treat for children everywhere or the big kid in all of us. Use milk chocolate and a banana~ or chocolate flavoured yoghurt for children or really dark chocolate and natural yoghurt for adults. This bread does improve with keeping - even for just a day.'
I am sold.
I would think most home bakers would try to bake something with bananas only if they were left with over-ripe bananas sitting on their kitchen counters begging to be used. For me, I specially bought a bunch of bananas and waited patiently for days, for them to turn black ;)
I stick closely to the original recipe and even took the trouble to measure my baking pans to make sure it fits the description of a '450lb size loaf pan'. I also bought a bag of self-raising flour just for it although I could easily do a substitution with plain flour and baking powder. I have bookmarked a few other recipes from this same book, and most call for self raising flour, so I am certain that it will be put to good use soon.
Of course, I went on to add in the rest of the ingredients, keeping my fingers crossed all the time...hopping it wouldn't fall into that 'totally-waste-of-ingredients' category. Despite the blunders I made, the finished bread turn out to be deliciously moist and full of banana goodness. These bread loaves were truly flavours and fragrance-packed, since I took the liberty to add in some vanilla extract and ground cinnamon. Tell me, who can refuse a slice that is packed with banana, chocolate, cinnamon and vanilla? The author suggested to serve it thickly sliced with chocolate and hazenut spread (aka nutella), but I think it is really not necessary, but of course, no one will stop you or any kid from doing so :)
Chocolate Chips Banana Bread
(makes two loaves, pan size: 17.5cmx9cmx6cm))
55g unsalted butter, room temperature
150g light brown soft sugar/ light muscovado sugar (I cut down to 120g)
2 large eggs, beaten
100g natural yoghurt
1 teaspoon vanilla extract (not included in original recipe)
350g over-ripe banana, mashed
300g self-raising flour
1 teaspoon ground cinnamon (not included in original recipe)
1/2 teaspoon salt
100g semi-sweet chocolate chips (original recipe calls for 200g milk or dark chocolate, coarsely grated)
- Line base and sides of 2 loaf pans with parchment paper. Sieve together flour, ground cinnamon and salt, set aside.
- With electric mixer beat butter and sugar until well combined. Gradually beat in the eggs, little by little, followed by the yoghurt (add in gradually too) and vanilla extract.
- With a spatula, stir in the mashed banana. Fold in the flour mixture, followed by the chocolate chips until just combined. Spoon batter into prepare loaf pans, level the surface. Tap the pans on the work surface a few times to remove any trapped air bubbles.
- Bake in preheated oven at 180degC for 40~45mins or until golden and a toothpick inserted into the centre comes out clean. (Optional: to ensure a nice crack upon baking, remove from oven after 15mins. With a knife, make a slit lengthwise along the centre of each loaf, return to oven and continue to bake until done). Leave to cool in pans for 10mins. Unmold, remove parchment paper, transfer to wire rack and leave to cool completely.
- The loaves are best if wrapped in baking paper and kept for 1 day before cutting. Store in airtight container and consume within 4 days. Serve in thick slices with nutella spread, if desired.