After the success of my lemon and poppy seed loaf at work the other week, a banana bread was swiftly baked and carried across town into the office – and had all vanished before 11am. I even got an email from a friend two floors below mine exclaiming how good it was. Pretty happy with that.
125g softened, unsalted butter
150g caster sugar
1 tsp vanilla paste
1 large egg
3 mashed bananas
100g dairy free chocolate chips
190g self raising flour
60ml almond milk
Heat the butter, sugar and vanilla together in a saucepan, then set aside to cool. Mash your bananas with a masher or a fork and then add the sweet butter mix and stir till it’s all combined. It’s important that the batter so far is cool, because you’re about to add an egg, and if it starts to cook it’ll be minging. Beat in the egg, then add the flour, then milk, then chocolate chips.
Cook for about an hour, depending on your tin and your oven, at 160 degrees, leave to cool then wrap up in brown paper and tuck it into your work bag for the morning.