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.
INGREDIENTS
3 Over ripe Bananas
100gm Light Olive Oil Spread, at room temperature
2 Eggs
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.
Love banana bread but with choc chips as well…delicious!! I saw your recipe via the FFF link up.
Oh I was so excited to see you link this recipe up as I have heaps of really ripe bananas in my fruit bowl at the moment and have been trying to decide what to do with them. Love the inclusion of the choc chips too! Thanks for linking up with our Fabulous Foodie Fridays party! xx
I have a fridge full of overripe bananas at the moment that have just been waiting for this great recipe. Looks amazing!
Yumo! My husband was angry that I didn’t save him enough
Can I use bananas that have been frozen (defrosted?)
Recipe will be great for Nanna’s like me when having little ones in the school holidays.
Hi Marina, you sure can.
What is olive oil spread???
Thanks
Hi if I used butter instead of olive oil spread it also 100g? What is plain flour? can I use all purpose flour?
Thank you
Hi, sounds yummy, could I use regular unsalted butter instead of olive oil spread?
Yes you can.
Hi ur banana and choc bread recipes is a cup of flour a mug size or tea cup size pls xx
1 cup of flour is approximately 150gm. A cup in Australia is standard 250ml for liquid measurement but differs with the weight of dry ingredients.
Hi ms Amanda! If I use butter instead of olive oil spread same procedure & same weight 100gm?what is plain flour? Can I use all purpose flour? Tnx
Hi Amanda,
I have been following this recipe word to word and my banana bread is always raw even after two hours in the fan oven 160 degrees. I am really not sure why is it so. Flour is sifted exact ingredients and 1lb loaf pan.
Hi Rose, that is very strange as I make this all the time and never have a problem. Maybe increase your oven temp by 10 degrees next time or divide the mix into a smaller loaf tin.
Would gluten free flour work fine in this recipe?
Hi Jac, I don’t work with gluten free flour and I would think you would have to use a mixture of different gluten free flours to get the same texture.