Friday, 10 January 2014

Banana & Chocolate Loaf

This was a bit spontaneous really, we had some ripe bananas that were just sitting on the kitchen bench, it was pretty gloomy weather and I didn't have anything planned to do so I decided to make this loaf. Taken from my favorite cookbook at the moment, Bluebells Cakery by Karla Goodwin, this banana and chocolate loaf is easy to make and perfect to use up those ripe bananas. I didn't have any sour cream in the house, so I decided to go for a pottle of vanilla yogurt which worked perfectly. This is amazing to have warm, and it keeps well.

2 cups high grade flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 packet vanilla sugar
pinch of salt
150g butter
3/4 cup soft brown sugar
1 tsp vanilla paste
3 eggs
1 pottle vanilla yogurt
3-4 over ripe bananas
1/2 cup chocolate chips
The rest of the vanilla sugar and some cinnamon for sprinkling

Preheat the oven to 150c. Grease a loaf tin.
Sift the dry ingredients together in a bowl and set aside.
Cream butter, sugar and vanilla with an electric mixer until the mixture is light and fluffy. 
Add the eggs one by one and beat well after each addition. Once all the eggs have been beaten in, slowly beat through the yogurt.
Add the dry ingredients and fold through gently until well incorporated.
Fold through the mashed bananas and chocolate chips.
Pour the mixture into the loaf tin and smooth the top, making sure that it is leveled.
Sprinkle with cinnamon and vanilla sugar and place in the oven for 35-45 minutes, or until a toothpick can be inserted and come out clean.
Cool the loaf in it's tin for 15 minutes after taking it out of the oven. Turn onto a wire cooling rack.
The loaf will keep for up to a week in an air tight container at room temperature. 



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