Banana Bread for Breakfast
Baking is my favourite way to spend a rainy summer afternoon, where I feel the need for something to lift my spirits, make me feel productive, and distract me from the ever disappointing British weather. Banana bread is also perfect, as it almost feels healthy, (it’s just fruit and bread right?) even though it’s definitely still a cake but shhhh!
I whipped this recipe together last week after the weather decided to go all October on us, and I had a few uneaten brown banana’s sitting on the side! It’s perfect for breakfast, or an afternoon snack!
- 285g self raising flour
- Pinch of salt
- 110g butter
- 225g caster sugar
- 2 eggs
- 4 mashed over-ripe banana’s
- 85ml milk with a squeexe of lemon juice
- 1 tsp vanilla extract
- As many chocolate chips as your heart desires depending on how naughty you are feeling!
Cream together the butter and sugar, at the egg’s, milk, and mashed banana’s before folding in the flour. Add all the little extra’s to taste, vanilla extract, salt, and make sure you have enough chocolate chips to be spread evenly throughout the mix (or in my case a smashed up large bar of dairy milk) put it in a greased loaf tin, and cook for just under an hour, until it’s brown on top, and the knife comes out clean!
A cup of tea, and depending on how it comes out, a little butter, but I personally think this recipe is moist enough without!