Chris' Banana Bread with chocolate chips

Chocolate Chip Banana Bread

Banana bread emerged in the 1930’s in the United States as a thrifty, no- waste solution during the Great Depression, when home cooks sought ways to use overripe bananas. At The Cotswold Guy, we share that same no-waste philosophy, using bananas from the shop as they ripen. This banana bread is soft, fragrant and gently caramelised on top. It’s a favourite at our deli and is also delicious with walnuts or Nutella spread on,a slice as a treat with your morning coffee. Sometimes though, a simple crunchy sugar topping is all you need.

Serves: 8–10 slices

Preparation: 20 minutes

Cooking: 1 hour–1 hour 15 minutes

Ingredients

75 g unsalted butter, plus extra for greasing

125 g soft brown sugar

1 tbsp vanilla extract

185 g plain flour

1 tsp bicarbonate of soda

½ tsp baking powder

½ tsp sea salt

4 large ripe bananas

2 medium free-range eggs

100 ml greek yoghurt

2 tbsp demerara sugar, for sprinkling

Method

Preheat the oven to 170°C (gas mark 3). Grease and line a 900 g loaf tin with baking parchment.

Melt the butter in a pan over a gentle heat. Remove from the heat, stir in the soft brown sugar, and leave to cool slightly, then add the vanilla extract.

Add the flour, bicarbonate of soda, baking powder, and salt into a mixing bowl. In a separate bowl, mash 3 of the bananas until smooth. Whisk the eggs into the butter and sugar mixture, using a balloon whisk, until pale in colour and fluffy.

Whisk in the mashed bananas, followed by the yoghurt. Gently fold the wet mixture into the dry ingredients until just combined - avoid overmixing.

Spoon the batter into the prepared tin. Slice the remaining banana lengthways and place on top, then sprinkle generously with demerara sugar.

Bake for 1 hour to 1 hour 15 minutes, until a knife inserted into the centre comes out clean.

Leave to cool in the tin for 15 minutes, then lift onto a wire rack to cool completely before slicing.

Enjoy!