My kids have recently decided to let any bananas I buy die a slow death on the counter because that inevitably means I’m going to make banana bread or banana pancakes, or some other sweet moreish dessert that makes them a lot happier than a slice of fruit.
So here’s my go-to banana bread recipe with the added joy of chocolate chips and toasted almonds (you can swap the choc-chips for dates and it’ll still be sweet, and use any nuts you fancy).
The best part is you mix it all in one bowl, it’s an easy enough recipe for kids to help with, and the batter is ready for the oven in about 10 minutes. It takes about an hour to cook though, so factor that baking time in if you plan to take this one to a party!
Choc-Chip & Toasted Almond Banana Bread
- Oven (Preheat to 175°C)
- Loaf pan
- Baking paper
- Measuring equipment
- 75 grams butter
- 2-3 (over) ripe bananas You want them easy to squish!
- 1 egg
- 1/4 cup brown sugar
- 1 tsp vanilla essence
- 1 pinch salt
- 1.5 cups self-raising flour If you don't have self-raising flour, use the same amount of all-purpose flour and add 1/2 tsp of baking powder
- Choc-chips measure these with your heart! lol (Or if you need measurements, 1/4 – 1/3 cup)
- 1/4 cup almonds, roughly chopped
- Preheat your oven to 175°C (350°F) and line your loaf pan with baking paper
- In a large mixing bowl, melt your butter (I use 50% power for our microwave and do short 30-45 second bursts to avoid the butter explosion)
- Mash the bananas into the same bowl with the melted butter, stir to combine
- Add your egg and whisk, then stir in the sugar, vanilla extract and your pinch of salt
- Mix in the flour and choc-chips
- Pour the batter into your prepared loaf pan
- Scatter the crushed almonds on top of the loaf (gently press it into the top of the mix so they stay in place when you take the loaf out)
- Bake for 55 minutes or until a toothpick comes out clean.