Chocolate Chip Banana Bread
1 hour 
1 loaf 
We can’t think of a more delightful culinary adventure to oppose the lack of sunshine, as the Autumn season is setting in. This Chocolate Chip Banana Bread will satisfy your sweet cravings and awaken your taste buds, rain or shine! Let’s dive into the fascinating world of banana bread – a beloved classic with a twist that’s sure to make you go bananas (in the best way possible)!
Did you know that banana bread has been gracing dessert tables for over a century? It first made its appearance in the United States in the 1930s when resourceful bakers sought creative ways to use overripe bananas. These browning beauties, often destined for the compost, became the stars of the show, giving birth to this moist and flavourful treat.
But here’s where things get even more exciting. Charlotte has elevated the time-tested classic by introducing a delightful twist: Food Thoughts’ vegan chocolate chips and Food Thoughts Chocolate Coated Cacao Nibs. In this Chocolate Chip Banana Bread recipe, we’ll show you how to transform those ordinary overripe bananas into a moist and tender cake that’s taken to a whole new level of deliciousness with the addition of luscious vegan chocolate chips. It’s a fusion of flavours and textures that’ll have you reaching for seconds (and maybe even thirds).
So, roll up your sleeves, preheat your oven, and get ready to embark on a mouthwatering journey with our delectable vegan chocolate chip banana bread. Your taste buds are in for a treat, and we promise you won’t be able to resist the irresistible blend of sweet, fruity goodness and rich, melty chocolate. Let’s get baking!
You will need
- 100g unsalted butter, room temperature
- 175g caster sugar
- 2 large free-range eggs
- 2 ripe bananas, mashed
- 225g self raising flour, sifted
- 1 tsp baking powder
- 2 tbsp whole milk
- 125g Food Thoughts Oat Mlyk Chocolate Chips
- 100g Food Thoughts Chocolate Covered Nibs, to top
Method
Preheat your oven to 180C / 160C fan / 350F. Lightly grease and line a 900g loaf tin with baking parchment.
Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, mixing after each addition. N.B. You may want to add 1-2 tbsp of your flour to avoid the mixture curdling.
Mash the bananas and add them to the wet ingredients, mixing until well combined.
Sift in the flour and baking powder, beating again for about 2 minutes until well blended. Add the milk and mix once more. Add the chocolate chips and use a spatula to combine.
Pour the batter into your prepared tin and sprinkle the top with the chocolate coated nibs. The nibs won't melt while baking and will maintain their chocolatey crunchiness. Bake on the middle shelf of your oven for about 1 hour, until risen and golden brown. To check if your loaf is done, insert a skewer into the centre and if it comes out clean, your loaf is ready!
Leave to cool for 10-15 minutes in the tin before turning out onto a wire rack to cool completely.
