If you are the type of person that throws away over ripe bananas – I am sorry but we can’t be friends. Over ripe bananas are meant to be peeled, mashed and turned into a gorgeous loaf of banana bread.
With that, let me declare – I am a massive fan of banana bread. It is something I bake when I don’t know what to bake or when the bananas are *almost* rotting (I can sense the disgust).
I found this recipe on Pinterest and have baked it several times and never been disappointed. It is the perfect texture, not too sweet, the banana flavour is just right and above all, it is not a dry crumbly loaf that makes your throat itch for water.
I’ve posted a banana bread recipe on the blog before but I prefer this one more. Be generous with the dark chocolate chunks (you can use milk or dark) and enjoy toasted and slather with butter for a breakfast that dreams are made of (went a little too far, I know).
Recipe (adapted from A homemade Living)
1 1/2 cups of All purpose flour
1 tsp baking soda
3/4 cup caster sugar
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup plain yoghurt
1 tbsp vanilla extract
2-3 large mashed bananas
1/2 cup dark chocolate chunks
In a bowl, add eggs, oil, sugar and vanilla extract and whisk until thoroughly mixed. In a separate bowl, whisk the dry ingredients (flour, baking soda and salt). Add the dry ingredients to the wet ingredients and then add yoghurt and chocolate chunks to the mixture. Be sure not to overwork the batter, just fold the flour until well combined.
Add the batter to a parchment lined loaf tin and bake in a pre-heated oven at 180 degrees for about 50-55 mins (try not to nap during this time like I did).
Poke the cake with a toothpick right in the middle and it’s done if it comes out clean and your house smells like the neighborhood bakery. Let the cake cool completely before slicing and making co-workers happy on a weekday 🙂