Banana & Chocolate Loaf

Banana bread is one of my favourite tea time treats! This loaf is a twist on a classic, combining yummy banana bread with delicious chunks of dark chocolate. The slight bitterness of the chocolate (if you use the good stuff) goes brilliantly with the sweetness of the banana cake, and I highly recommend serving lightly warmed with a nice cup of tea!

• 4 medium very ripe bananas
• ¾ cup white sugar
• 1 egg
• 1/3 cup melted butter
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups plain flour
• 150g dark chocolate (preferably min 70% cocoa), roughly chopped

1. Preheat your oven to 160°c and line a medium loaf tin with baking parchment. Grease the sides lightly with oil or butter if using strips of paper, or just use a loaf tin liner.
2. Mash the bananas in a large bowl. You can use a potato masher or a fork, whichever is to hand. I use a handheld blender if I’m feeling lazy.
3. Beat the egg lightly in a jug, then add to the banana and mix with a wooden spoon.
4. Add the sugar and butter and mix well.
5. Sieve in the flour, baking powder, baking soda and salt and mix well, by hand.
6. Add the chopped up chocolate and stir.
7. Pour the mixture into the prepared loaf tin and put in the oven on the middle shelf. Bake for approximately 60-90 minutes. It really depends on your oven and your loaf tin, so it’s best to check on it every 10 minutes after the first 50 mins. When a skewer or sharp knife comes out clean, the loaf is cooked. If you’re worried about it looking a bit dark, then cover it with foil. You can always turn it down to 140°c if the top is cooked and the underneath is a bit raw.
8. When cooked, tkae it out of the oven and leave to cool in the tin for 20 mins on a wire rack to cool. After 20 minutes, remove from loaf tin and leave loaf to finish cooling on rack.
9. When cold, slice and serve! You can always warm it for 10-20 seconds in the microwave or toast it lightly in a panini maker (don’t use a toaster) if you like it warm!