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Smashing Chocolate Swirl & Cardamon Banana Bread

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Banana bread is a wonderful alternative to traditional loaf and a great way to save over-ripe bananas from going to waste.

Unlike some BB recipes, this child-friendly recipe isn’t loaded with refined sugar, but instead uses good quality natural ingredients to deliver an incredibly moist, chocolaty and utterly delicious bake.

And it’s a versatile little number. Serve up toasted and buttered as an afternoon tea treat, grab a hearty slice for lunch on the go, or pop into kids’ packed lunches as a energy packed pudd.

Rich & Source of Nutritional Benefits

  • Happy teethFLUORIDE

The banana is a nutritional powerhouse, packed with fruit-based carbs and heart-healthy potassium.

Ingredients


MAKES: 10 - 12 slices

TIME: 10 min hands-on / 60-70 min cook

AGE: 8-9 months upwards

How to make it

TURN ON THE HEAT

Preheat the oven to
180°C / 356°F (fan)
200°C / 392°F (conventional)
Line a loaf tin (around 19 x 13cm) with non-stick baking parchment.

GET MIXING

Measure all the ingredients from step 1 directly into the mixing bowl of a food processor.
Blend for around 1 minute, until you have lump free dough, scraping down the sides if required.

LET IT STAND

Optional - If you have time to let it stand - covered with a clean tea towel - for at least 2 hours.

FOLD AND BAKE

Fold in the chocolate chips.
Spoon the mixture into the loaf tin and smooth the surface.
Bake for about 1 hour, until well risen and golden brown on top.
To test if the bread is ready insert a skewer in the centre and it should come out clean.
If not, bake for another 10 minutes and test again.
If you have a food thermometer, perfectly cooked banana is around 210°C / 410°F.

ENJOY

Remove from the oven and allow to cool for 10 minutes.
Serve warm with fresh fruit, butter, or naked!

Store: 2-3 days at room temperature or 1 week in an airtight container in the fridge.

Crabtree Farm tips


Next time you make banana bread, mix everything as usual and leave it to stand at room temperature for 2 hours (or leave overnight in the fridge)
That way you get a mini fermentation, which creates lovely little air bubbles in the dough, giving a lighter texture to the loaf

For a richer, sweeter flavour... try to use slightly overripe bananas... the blacker, the better.

If you have a food thermometer, perfectly cooked banana is around 210°C / 410°F.

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