Aunty Ann’s Banana Bread with Chocolate Chips
There is no better comfort food than a good slice of banana bread. Try this delicious chocolatey twist on a classic.
- Time 50 Mins
- Feeds 12 People
- Level Intermediate
110G PURE DAIRY FREE SUNFLOWER SPREAD, AT ROOM TEMPERATURE, PLUS EXTRA FOR GREASING
190G CASTER SUGAR
2 LARGE EGGS
240G SELF-RAISING FLOUR
1 TEASPOON BICARBONATE OF SODA
3 LARGE BANANAS
1/2 TEASPOON OF VANILLA EXTRACT
250G DAIRY-FREE DARK CHOCOLATE CHIPS
Preheat the oven to 180°C. Cream the Pure dairy free sunflower spread and sugar in a bowl with a hand held mixer until light and pale. Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through and smooth.
Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract and chocolate chips and mix through. Pour the mix into a 900ml well greased loaf tins and place them in the oven for about 50 minutes. Insert a metal skewer into the centre of the loaf and if it comes out clean the banana breads are ready. You can cover it with tinfoil after 25 minutes to stop it browning too much on top if you need to.
Remove the banana breads from the loaf tins and place them on a wire rack to cool. Cut into slices to serve.