• Rachel Patterson

Banana Choc Chip Bread

There are always a couple of squishy over ripe bananas left at the end of the week and I usually make banana bread with them. I am always experimenting and tweaking the recipe. This one is particularly good - soft, squishy and lush.



200g/7 oz plan (all purpose) flour

1 teaspoon bicarbonate soda

1/2 teaspoon salt

125g/4.4 oz butter (room temp)

200g/7 oz light brown sugar (I used coconut sugar)

2 eggs

4 ripe bananas

60ml/2 fl oz buttermilk (or regular milk/soya milk with a dash of lemon juice in)

1 teaspoon vanilla extract

50g/1.7 oz chocolate chips

3 tablespoons sugar for the top


Preheat the oven to 170C/325F/Gas 3.

Butter a loaf tin and line the base with greaseproof paper.

Whisk the butter and sugar together until pale and fluffy.

Add the eggs in a little a time, whisking.

Mash the banana and add to the mixture.

Pour in the buttermilk and vanilla.

Fold in the flour and chocolate chips.

Once combined pour into the prepared tin and sprinkle with the sugar.

Bake for 35-45 minutes.

Leave too cool in the tin for 15 minutes before turning out.

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© 2020 Rachel Patterson