On my way out to work the other morning, I caught a glimse of a speckled, blackening banana peeking out of the fruit bowl and not one for wasting food, I set off with a plan to bake with it later. You see, this is how I operate.
I tend to unknowingly create a vicious circle of baking. This lone banana would have been better off just mashed up, spread on a lightly toasted bagel, sprinkled with a little cinnamon and eaten for my breakfast. Problem solved. Banana gone. But no… this lady likes to dramatise.
So I spent my day planning what I could later bake with my forsaken banana. Calling to the shop on my way home from work, I threw a load of ingredients into my already overflowing basket aswell as a bunch of bananas?
The worse part… I mostly realise what I am doing, but so head strong I do it anyway. I think though… you will thank me for this, because that little banana when added to my list of newly bought ingredients and the extra bananas just purchased, turned into this spectacularly moist loaf of Banana bread that myself, the hubby and the small one devoured, almost straight from the oven.
And as I ate mouthfuls of this chocolately melting sweetness, I cast my eye across the kitchen to see the remaining new bananas staring back at me. My vicious baking circle starts all over again. Oh dear…
Chocolate banana bread
Serves 8-10 • Baking time: Approx 60 minutes
3 ripe bananas
120g muscovdo brown sugar
100g chocolate spread
120ml low-fat Glenisk vanilla yogurt
2 medium eggs
280g plain flour
1 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
1. Preheat oven 180c/Gas 4/160c (fan). Grease and line a 2 lb loaf tin.
2. Mash the bananas really well.
3. Cream the margarine, sugar and chocolate spread together.
4. Beat in the eggs, low-fat yogurt and bananas.
5. Sieve the flour, bicarbonate of soda and cocoa powder and fold into the mixture.
6. Pour the mixture into the prepared loaf tin and bake for approximately one hour.