Bananas

bills banana bread

3/06/2008 09:03:00 PM

Let me level with you, banana-based baked goods don't really do much for me - they tend to taste boring and healthy when they're really not. However, following Chinese New Year, I found myself facing a huge surplus of rapidly wilting bananas. 8 is a lucky number for us Chinese, you see, and I felt like a couple of bunches of 8 bananas would make a festive addition to the decorations. I just couldn't let them all go to waste!

After much recipe searching, I decided on Bill Granger's choc banana bread, from bills food. (I love Bill's recipes, but good God, I wish the man would use a damn apostrophe!) The picture in the book didn't look particularly appetising, but the recipe does use 4 whole bananas! Ding ding ding... Jackpot!

Bill's choc banana bread recipe is basically a muffin recipe - dry ingredients folded into the wet ingredients, without overmixing. Easy. I baked it in miniature loaf tins to increase the amount of yummy crust per serving and for general cuteness.

Despite my doubts, these baby banana breads were amazing! The finished batter was a lot lighter and fluffier than I thought they would be - not overmixing is important! What's more, the fresh banana taste contrasted deliciously against an indulgent amount of Lindt milk and dark chocolate piccoli pieces.

More is more! They definitely did not taste healthy or boring.

I loved these mini loaves so much that I immediately whipped up another batch, let them cool and stored them in the freezer for future choco-nana cravings. I highly recommend that you do the same.


Bill Granger's Choc Banana Bread
bills food (bill granger)

250g plain flour
2 tsp baking powder
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp vanilla extract
175g good-quality dark or milk chocolate chips

Preheat the oven to 180C. Sift the flour and baking powder into a large bowl.

Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to overmix.

Pour the batter into a non-stick, or lightly greased and floured, miniature loaf tray.

Bake for 45 minutes, or until the loaves are cooked when tested with a skewer. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.

Makes 8 mini-loaves.

You Might Also Like

7 comments

  1. I love a banana loaf - probably because I can kid myself they are healthy even though they definitely aren't! These look so sweet, I need some mini loaf tins...

    ReplyDelete
  2. Long live apostrophes and all correct uses of them! :-)

    ReplyDelete
  3. Damn apostrophes and Bill's lack thereof! That banana bread looks fab though. I love the banana bread recipe in HTBADG - it's really, really good with a tablespoon of Marsala instead of rum in the mixture. That's if you can stand any more banana cake LOL.

    ReplyDelete
  4. After seeing your gorgeous little banana breads, I want a mini loaf tin! :)

    ReplyDelete
  5. There's a fantastic banana cake in The Joy of Cooking (apparently originally a Rose Levy Berenbaum cake) which definitely doesn't taste healthy, and is oooooh so delicious!

    ReplyDelete
  6. I have made this too - it is very yummy and very easy :)

    ReplyDelete
  7. Hi Sarah

    Your mini banana bread loafs are so cute. I've made Bill's banana bread before but now you've given me the perfect excuse to use my new mini loaf tin ;o)

    Maria
    x

    ReplyDelete

CONTACT ME

My email address is sarahcooks [at] hotmail [dot] com.

SUBSCRIBE VIA EMAIL