After a delicious recipe which is both kids’ lunch box friendly and adult friendly? Banana loaf studded with chocolate chips and lush caramel-like goodness? This recipe ticks the boxes.
It’s a big deal when I don’t smear something in butter, but let me tell you, this banana loaf texture is so spot on, it simply doesn’t need it. At least, not on the first slice. By the second you might just want to add butter for the hell of it, I understand.
125g butter, softened
1 cup brown sugar
1 teaspoon vanilla bean paste
1½ cups of mashed banana
1¾ cups plain flour
1 teaspoon baking powder
1 teaspoon bicarb soda
1 teaspoon ground cinnamon
¼ cup golden syrup
1 cup chocolate chips
2 thick lengthways slices of banana (optional)
- Preheat the oven to 160°C. Mash the banana and set aside two slices of banana to decorate the top of the loaf (if feeling fancy).
- With a stand mixer, beat together the butter, sugar and vanilla until pale and creamy.
- Scrape down the sides of the bowl and beat in the eggs slowly, one at a time.
- Add the mashed banana and golden syrup. Sift in the flour, baking powder, bicarb soda and cinnamon. Beat gently to combine.
- Add the chocolate chips and stir through.
- Spoon the mixture into a greased and lined 25 x 13cm loaf tin and top with banana slices if using. Bake for an hour and 15 minutes or until cooked through when tested with a skewer.
- Cool in the tin on a wire rack for 15 minutes before turning out to cool completely.
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