I am going to go out on a limb and declare this the best Banana and Choc Chip bread I have made. It is ridiculously easy to make, but the end result looks like it took you are long time to prepare.
I do have one important tip to mention which makes this bread come out looking so impressive, and that is the loaf tin size. I found a smaller loaf tin size (20cm x 10cm) at Aldi last time they had cake tins as a special item and ever since, my loafs have come out looking super impressive.
The narrower tin size gives you a fantastic rise compared to standard loaf tins which are wider and longer. The larger loaf tins requires sometimes a larger cake mix which means that sometimes the cake/bread isn’t cooked in the centre but well and truly cooked on the inside.
It is AMAZING how much a difference a baking tin can make to your cooking.
3 Over ripe Bananas
100gm Light Olive Oil Spread, at room temperature
1/2 Cup Raw Sugar
1 Tsp Vanilla Essence
1 Cup Large Chocolate Melts – I used the larger Nestle variety
2 1/2 Cups Plain Flour
2 Tsp Baking Powder
LET’S PUT IT ALL TOGETHER
1. In a large bowl add the spread and bananas. Mash with a fork. Follow by adding the eggs, raw sugar and vanilla essence. With a whisk combine all the ingredients really well.
2. Add the chocolate melts followed by the plain flour and baking powder. Combine with the whisk until the flour is just combined.
3. Spoon into a lined 20cm x 10cm loaf tin. Place 5 chocolate melts on top and bake in a pre heated 180 degree Celcius oven for 30-40 minutes or until lightly golden and it bounces back when touched.
Allow to cool before slicing.
Best consumed within 3 days of baking or slice and freeze individual slices for school lunch boxes.