So, I promised something sweet.  And now after the computer glitches have been sorted, here it is.  This is actually an amended version of the banana bread recipe in my book One Hour Craft.   The adjustment that I made was to the amount of sugar.  Please note that I am not a sweet tooth at all.  I find cakes hard to finish and rarely eat sweets, although I do love the bittersweet taste of chocolate.  So, I suggest tasting the dough before you bake it and adding sweetness if you think it needs it.  The original recipe had 200g brown sugar, I have used 100g for these.  I liked it a lot more.

This bread is really tasty. I baked it in baked bean tins and then cut it into cute round slices. The only disappointment about baking it in these tins as opposed to a normal baking tin is that there is not as much crispy top and that is really my favourite part. These can also be baked in those tiny little pots for flowers – just remember to line them. Ok, now I will stop waffling on and let’s start cooking….

Ingredients
3 ripe bananas
2 tablespoons melted butter
100g/ 3 1/4 oz brown sugar
15ml/1/2floz milk
125g/4oz self-raising flour (gluten-free is just as good, if you are gluten-free like me)
3/4 cup (or less) chocolate chips. These can also be substituted with raisins for a tangier taste or nothing and just have gorgeous banana bread.

Method
Peel the bananas and mash them in a bowl with a fork. Preheat your oven now to 180C/350F degrees. Add the melted butter, brown sugar and egg to the bowl. Give it a quick stir. Add the milk and flour to the bowl and mix it on high for two minutes with your amazing electric mixer. Of course, a wooden spoon will also do the job. Make sure the mixture is well-mixed and that all of the big floury lumps are gone. Fold the chocolate chips into the mixture with a wooden spoon. Grease your tin (or tins) with butter and line them with baking paper. Spoon the mixture into the tin until it is 2/3 full. Now bake the bread for 35 minutes at 180C/350F degrees. Allow the bread to cool for ten minutes. Tip it out and slice it.

This bread is so yummy! I hope you enjoy it.

I was also wondering. When I was little my mum used to make a gorgeous sweet called frozen banana bar. I think it was a non-cook sweet made from bananas of course and iced with a layer of dark chocolate. It was set in the freezer. I have memories as a child of sneaking into the freezer and cutting myself a piece of banana bar, running back to the bathroom and locking the door to gobble it down. Now, I have been looking for this recipe for the last few years. Mum doesn’t have her copy anymore. Auntie Jean, who originally gave mum her copy, also doesn’t have hers. I have asked nearly everyone I know and I have hunted for it on the Net. Now, has anyone heard of this delicious treat? If so please leave the recipe in the comments section below. I will be forever grateful.

Enjoy!

Related posts:

1. Day 14: Baked Flaming Bananas in Butterscotch Sauce Recipe Hi. we are
2. Day 11 April Food Month: Spaghetti Bolognese Recipe Hi, I
3. Day 6 April Food Month: Katsu Chicken with Rice We are on
4. Day 12 April Food Month: Healthy Pizza Recipe Pizza is s
5. Day 2 April Food Month: Thai Yellow Pumpkin & Seafood Curry This month

Related posts brought to you by Yet Another Related Posts Plugin.

This entry was posted on Sunday, April 11th, 2010 at 8:20 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.