- 195g plain flour, sifted
- 1 tsp bicarb soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 120ml canola or vegetable oil
- 190g light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups of banana mash (about 3-4 small bananas)
- 100g dark chocolate, melted
- Preheat oven to 170°C and grease a large loaf tin (mine was about 22 x 13 x 8cm).
- Sift the flour, bicarb, baking powder, salt, cinnamon and nutmeg into a bowl and set aside.
- With an electric mixer, whisk together the oil, sugar, eggs and vanilla extract for a couple of minutes until well blended.
- With a wooden spoon, stir through the banana mash then add the sifted flour mixture and gently stir until just combined (do not over mix). Divide the batter into two portions then add the melted chocolate into one portion and stir to combine.
- Add random dollops of each batter into the tin then grab a skewer and start swirling. Bake for 55-60 minutes or until the bread has risen and a skewer comes out clean. Ovens and tins can vary in each household so if the top is browning too quickly, loosely cover with foil and continue baking until done.
- Cool on wire rack then remove bread from tin. Can be served plain at room temperature but for something extra special, warm up a slice of bread in the oven until toasty then spread with some cinnamon butter.
- Bread can be frozen or kept for a few days if well-wrapped or in an airtight container.
- 125g salted butter, softened
- 2-3 Tbl of light brown sugar, firmly packed (or to taste)
- 2 tsps ground cinnamon (or to taste)
- Using a mixer, a wooden spoon or food processor, whiz all the ingredients up until combined and fluffy. Tip out butter onto a sheet of plastic wrap and roll it up into a sausage shape. Twist the ends to secure and refrigerate until firm. Slice and serve with warm or toasted banana bread. Alternatively you could just serve the butter in a bowl.