Monday, August 25, 2008
Chunks of chocolate are scattered through this easy and delicious banana tea bread. Recipe makes 1 loaf.
3 large ripe bananas
Juice of 1 lemon
2 cups self-rising (raising) flour
1 teaspoon baking powder
5 ounces unsalted butter, softened
5 ounces (150 g) light brown sugar
2 large eggs, beaten
3/4 cup plain chocolate chips
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 2 pound (1 kg) loaf tin with butter; line with greaseproof or non-stick baking paper.
2. In a bowl, mash the bananas with the lemon juice and set aside. Sift the flour and baking powder together onto a sheet of greaseproof paper.
3. In a mixing bowl, beat the butter and sugar together with a wooden spoon or electric mixer until light and creamy. Add the eggs a little at a time, beating well after each addition.
4. Carefully fold half the flour mixture into the egg mixture. Fold in the mashed bananas, then the remaining flour mixture and the chocolate chips. Transfer the mixture to the prepared tin; spread level.
5. Bake for 1 hour, or until a warm skewer inserted in the center of the tea bread comes out clean.
6. Leave to cool in the tin for 10 minutes. Turn out, remove paper and cool on a wire rack.
Tip: If you do not have any chocolate chips, make your own by chopping a dark chocolate bar into small chunky pieces.