You all know I love a good banana bread and this weekend I was feeling it. Quite frankly I’ll admit I think I was having banana bread withdrawal symptoms because I’d given myself a few weeks off baking. But don’t worry I’m all good now, having had my fix! This week has been pretty rubbishy – work has been quite stressful, the weather has been awful which has meant I’ve not been able to run as much and therefore come Friday night I felt quite deflated. However, determined not to let the week ruin my 13th weekend of lockdown I woke up on Saturday morning, forced myself on a rather muggy uphill run (which I hated every second of) and as a treat afterwards G and I baked. This time, no ‘healthiness’ involved… ‘classic banana and chocolate loaf’. Yes please!

Now, I’m usually one for experimenting for how I can get rid of butter and sugar in my baking, but every once in a while, it’s nice to enjoy a classic isn’t it? Something that you KNOW will taste amazing, something you KNOW will feel naughty and indulgent and something you KNOW will take you back to the days where you had no cares in the world about how much cake and chocolate you consumed. Don’t get me wrong, I definitely don’t ban myself from eating chocolate and cake (actually far from that…) and I eat it pretty regularly, but I’d be lying if I said I didn’t try to be aware of sugary foods in my diet and not to overconsume.

When baking or cooking in a household of other people you need to check in with what they fancy too. I know my brother doesn’t like raisins so I avoid my ‘Oat and Raisin Cookies’ (which are one of my ALL TIME FAVOURITE bakes) and I know that my mum has a nut intolerance so I don’t choose to whip up an ‘Eggless Banana and Walnut Cake’ (G’s TOP favourite bake of mine). I want to make sure I bake something that everyone will enjoy together, which also means I don’t eat the entire lot!

banana and chocolate loaf mixture

There’s no denying this recipe is indulgent, but having a slice of a classic banana and chocolate loaf never hurt anybody and I’m convinced is the reason I’m content as can be sat here writing this blog post.

banana and chocolate loaf before baking

So without delay, I present to you a ‘Classic Banana & Chocolate Loaf’ to you and ALL your family and friends to enjoy – if you dare want to share it be warned, ours only lasted 24 hours!

finished classic banana and chocolate loaf

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Classic Banana & Chocolate Loaf
  1. Preheat the oven to 175°C and lightly grease a loaf pan and line with baking paper. Set aside.
  2. In a large bowl combine all dry ingredients - flour, sugar, bicarb soda, salt and cinnamon. Set aside.
  3. In a medium bowl mash the bananas. Then add the eggs, melted butter and vanilla.
  4. Using a wooden spoon, fold the wet ingredients into the dry until just combined. Gently fold in just over half of the chocolate. Do not over mix.
  5. Pour the mixture into the loaf tin and top with remaining chocolate. Bake for 55-60 minutes, or until the bread is golden brown and skewer inserted comes out clean. After 20 minutes of baking cover the loaf loosely with foil to avoid burning the chocolate.
  6. Allow the loaf to cool on a wire rack for 30 minutes before turning it out of the tin.
  7. Serve warm or at room temperature. Enjoy!
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