Chocolate Banana Bread

3 days is all it takes for my bananas to go from firm,bright yellow to sad looking, black and sluggish little fellas when the temperature hit the roof. As we're in the time of recession, I'm not about to throw them away, also, the worst looking over rippen bananas, often makes the most delicious banana bread. So i thought, why not?! After all, banana bread is so loved by all family members, and is super easy to bake! I also throw in some left over dark chocolate chip and walnuts from the pantry, for extra texture.



Chocolate Banana Bread

Ingrediants:

• 1 1/2 cups wholemeal SR flour
• 2/3 cups brown sugar
• 1/4 tsp mixed spice
• 1/2 tsp bicarbonate of soda
• 2 eggs
• 1/2 cup buttermilk
• 1/3 cup oil
• 3/4 cup mashed banana ( about 3-4 over ripen bananas )
• 1/2 cup dark chocolate chips
• 1/2 cup walnuts, break into tiny pieces.

Methods:

1. Preheat the oven to 170 degree celcius. Grease and line a 10cm x 20cm loaf tin with baking paper.
2. Sift flour into a bowl, add in sugar, mixed spice and bicarbonate of soda. Combine everything and make a well in the centre.
3. In a big jug, whish the eggs, milk and oil together.
4. Pour the eggs mixture into the flour, stir through banana, chocolate chips and walnuts.
5. Use a ballon whisk to combine everything, but take care not to over mixed it.
6. Pour the batter into the prepared tin, and bake in the oven for about 50 mins, or until tested with a skewer in the middle of the cake, comes out clean.
7. Remove from the oven, leave it to cool before turning out from tin.
8. Serve warm, or serve left overs toasted with butter.

I always prefer my banana bread lightly toasted, but husband likes it soft and warm, straight from the oven. Whatever way you like, this is a very good bread for breakfast, morning teas or afternoon teas. In our case, supper!