An excellent recipe to start of the weekend: banana bread with walnuts and chocolate. I had done it once before, using Bill Granger’s recipe, but this time I decided to give a go Gordon Ramsay‘s take on it. It was definitely a more sophisticated cake, less chocolaty but with more flavors.
Banana Bread with Walnuts and Chocolate Chips
- 150g plain flour
- 150g whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 170g golden caster sugar
- 75ml vegetable oil
- 2 large free-range eggs
- 150g natural yoghurt
- 1 tsp vanilla extract
- 3 large (or 4 medium) very ripe bananas
- 50g walnuts, chopped
- 50g dark chocolate chips
Preheat the oven to 180C/Fan 160C/Gas 4. Butter and line a 2 litre loaf tin. Mix all the dry ingredients, except for the walnuts and chocolate chip, together in a bowl.
In another bowl, combine the vegetable oil, eggs, yoghurt and vanilla.
Peel and mash the bananas with a fork, then mix into the egg mixture.
Fold the wet ingredients into the dry mixture then quickly fold in the walnuts and chocolate chips. Try not to overmix the batter to ensure a moist loaf. Scoop the batter into the prepared tin.
Bake for about an hour until a skewer comes out clean when inserted into the centre of the loaf. If the bread is not ready, return it to the oven for another 10 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Cool completely before slicing and serving.
What do to feed the 11-year-old for breakfast? Well, easy answer: banana and chocolate bread. He even agreed to by my sous-chef, raised for the occasion and thanked profusely. The original recipe is by Bill Granger, found during a totally random google search.
Banana and chocolate bread
- 250g of all-purpose flour
- 2 teaspoons baking powder
- 125g unsalted butter, softened
- 250g caster (superfine) sugar (I used regular sugar)
- 4 ripe bananas, mashed
- 2 eggs, lightly beaten
- Seeds of 1 vanilla pod
- 175g good-quality dark or milk chocolate chips
Preheat the oven to 180°C. Sift the flour and baking powder into a large bowl.
Mix the butter, sugar, banana, eggs, vanilla seeds and chocolate chips in a separate bowl.
Add to the dry ingredients and stir to combine, being careful not to over mix.
Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a wooden skewer.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool.