I don’t like fruit much except they are in smoothies or in some sort of other activities they should or should not be involved in, but it took me a long time to get into banana breads… I admit to being one of those people during lockdown who was perfecting her banana bread recipe and this iteration is a banger. Yes, yes, I do say so myself I am a blower of my own trumpet but try it and thank me lat…. actually nope I’ll take the thanks now. You’re welcome. Best thing about this recipe is that you can adapt it with any add ons and you can indeed make it gluten free if you so choose.
INGREDIENTS:
- 250G Caster Sugar.
- 250G Spelt Flour.
- 5G Bicarbonate of Soda.
- 2G Nutmeg
- 5G Salt.
- 5G. Baking soda
- 3 large to medium organic eggs
- 300G overripe bananas (up it to 350G if you want to).
- 1 tsp Vanilla essence
- 200G unsalted butter, metled.
- 90G. Ferrero Rocher Milk chocolate golden egg.
. Melt the butter first before you start.
. In a small mortar and pestle smash the chocolate but don’t overdo it, leave some pieces semi-whole.
. Place loaf baking sheets in two loaf pans and set aside.
. In a medium mixing bowl combine the dry ingredients together; sugar, flour, bicarbonate of soda, nutmeg, baking power and salt.
. In a bowl whisk the eggs and set aside.
. In another bowl mash the overripe bananas and combine with the eggs.
. Combine the egg and banana mix with dry ingredients.
. Pour the melted butter into banana bread mix; stir well to fully combine.
. Mix in the smashed chocolates and combine just enough.
. Pour into two loaf pans. Bake for 35-40 minutes. Start checking from the 30 minute mark.
I promise you’ll never find a simpler more delicious recipe… I tried this with salted caramel chocolates the other day but squashing the chocolates but leaving some whole, mixing it until just short of combined, because you do not want to over mix things and it was incredible… salted caramel and vanilla make an insane combination.