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“Got some over-ripe bananas? Bake this gorgeous banana and chocolate bread instead of letting them go to waste. It’s best served warm, but will keep in an airtight container for up to a week.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Lightly butter and flour a 1.2 quart loaf tin. Using an electric hand whisk, beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating all the time. Sift in the flour, bicarbonate of soda and a pinch of salt. Beat well, then gradually add the milk.
  2. Fold the bananas into the mixture with the chopped chocolate and walnuts. Spoon the mixture into the loaf tin and level the top.
  3. Bake for about 1 hour until a skewer inserted in the middle comes out clean and not sticky. Cover the top with foil if it starts to brown too quickly. Allow to cool in the tin for at least 15 minutes before turning out.

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