Rainy weather like we are experiencing today calls for comfy clothes (preferably pyjamas!), good TV and lots of tea and cake.
I was facing that age-old problem of what to do with some rather sorry-looking bananas when I decided to make some banana bread with a twist. I love this cake – it always turns out really moist and you can kind of kid yourself that it is somewhat healthy because it has some fruit in it!
Banana bread also works well with lots of different flavours and the twist I went for this time came in the form of dark chocolate chips and some glace cherries. This is delicious eaten whilst still slightly warm with the choc chips still melted but equally delicious for breakfast the next day like Ian and I did this morning!
125g of butter or margarine at room temperature
250g of golden caster sugar
1 teaspoon of vanilla extract
250g of plain flour
2 teaspoons of baking powder
4 ripe bananas, mashed with a fork
100g of dark chocolate chips
100g of glace cherries (I bought halved ones but you can buy whole ones and roughly chop them)
A generous pinch of granulated sugar
How to make it
- Begin by preheating your oven to 180°C, Gas Mark 4 and greasing your loaf tin
- Cream together the butter and sugar until smooth
- Add the eggs one at a time and combine
- Next, add the vanilla extract
- Now add the flour and baking powder and mix well
- Stir in the mashed bananas
- Finally, stir in the chocolate chips and cherry pieces (I like to do this final step by hand rather than using my Kitchen Aid)
- Pour the mixture into your loaf tin and give it a few bangs on your kitchen counter to knock any excess air out of it
- Next, sprinkle on a good pinch of granulated sugar to give your loaf a lovely crunchy top
- Bake for around 50 minutes until golden brown then leave to cool
- Enjoy it warm or cooled and if you’re feeling really indulgent, top with some chocolate spread