Banana Choc-Chip Loaf
A classic, comforting loaf cake, packed with ripe bananas and chocolate chips.
Ingredients
- 50 g butter
- 1/4 cup (60 ml) pure maple syrup, plus 2 teaspoons extra
- 3 medium overripe bananas, mashed
- 2 x 120 g tubs unsweetened apple puree
- 1/2 tsp mixed spice
- 1/4 cup (50 g) dark choc bits
- 2 cups (300 g) wholemeal self-raising flour
- 1/2 tsp bicarbonate of soda
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Line the base and sides of a 21 cm x 11 cm loaf tin with baking paper.
- Place the butter, maple syrup, banana, apple puree and mixed spice in a bowl.
- Using a hand-held electric mixer, mix on high speed for 1–2 minutes or until well combined and lighter in colour.
- Add the choc bits, flour and bicarbonate of soda and stir until just combined – don’t overmix as this will toughen the mixture.
- Spoon into the prepared tin and level the surface. Bake the loaf for 55 minutes or golden and a skewer inserted in the centre comes out clean. Remove from the oven and immediately brush the top with the extra maple syrup.
- Allow to cool in the tin for 20 minutes, then turn out and slice. Serve warm, or cool and store in an airtight container in the fridge for up to 5 days (toast before serving), or freeze for up to 2 months.