Thursday, 3 October 2013

Dark Chocolate Chips Banana Bread

I've been skipping breakfast ever since my placement has ended, about 2 months ago, for the simple reason that I have to get to the university on time - which I never am able to do, bad traffic jams!! And even if I used to get to work earlier than I have to get to my morning classes at the moment, I just do not find the time to have breakfast! Let's face it, I am bit lazy on that one!! However, I did find a solution for myself and that is baking a loaf of banana bread on a Sunday or on a my usual day off from uni and tadaaa my breakfast is set for the week, unless of course I wish some variations! Then I will have to get even less lazier which I am dreading the idea of for the moment!!!

So, I've been having the usual Banana Bread a couple of times amongst my usual breakfast and as there were a bunch of ripe bananas at home and that I had already made some banana beignets with them, my next call was obviously the banana bread. Only that I wanted to change something - I wanted to get the taste of bits of melted chocolate! My sister was at first reluctant to try this bread, but I persuaded her and realised she was wrong!

Moist and Full of Dark Chocolate Chips,
This Dark Chocolate Chips Banana Bread is A Delicious Variation On The Classic Banana Bread! 


Ingredients:
  • 4 Ripe Bananas
  • 2 Eggs
  • 1/2 Cup Light Brown Sugar
  • 2 Cups of All-Purpose Flour
  • 1 Tsp of Baking Powder
  • 1 Tsp of Baking Soda
  • Tiny pinch of Salt
  • 1/4 Tsp of Cinnamon
  • 1/2 Cup of Dark Chocolate Chips

Method:
  • Preheat oven to 180˚C. Grease and flour a loaf pan.
  • In a bowl, using a fork mash the bananas and set aside.
  • In another bowl, beat the eggs with the sugar using the hand mixer.
  • Toss in the mashed bananas and mix until well combined.
  • Gradually add the flour, baking powder, baking soda, salt and cinnamon (which you will have mixed together beforehand) to the egg/banana mixture.
  • Using a spatula or wooden spoon mix well.
  • Finally throw in the chocolate chips and give gentle folds to incorporate.
  • Pour batter to the loaf pan and bake for ±45 minutes or until a skewer inserted in the middle comes out clean.
  • Let the loaf cool in the pan and turn out to let it cool completely on a wire rack.
  • Serve warm or allow cooling and toast, smeared with butter!

Happy Breakfasting!

Note:
  • The bread will keep for several days if kept in an airtight container.
  • If you wish to freeze the bread, go ahead! The bread will keep for upto a month.


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