My Mum's Banana Bread Recipe!

This banana bread (although we call it "chocolate chip and banana cake") has been in my family for a number of years now! Not centuries, but definitely over a decade. It's so easy to make and is the perfect way to use up over-ripe bananas. In fact, I recommend using over ripe bananas as they're sweeter and will mash more easily. Chocolate chips are an amazing addition to this cake, but we didn't have any...

Anyway, you don't want to read a bunch of waffle from me, you just want me to get on with the recipe!! (If you'd like to see this cake being made, check out the video at the bottom of this post)

For this cake, you will need:

2 bananas

1/2 tsp vanilla extract

170g butter (or margarine)

225g caster sugar

285g self raising flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

3 eggs

57g chocolate chips *optional*

1) Preheat your oven to 170­°C

2) Melt the butter completely, and then stir in the sugar. Be sure the sugar is dissolved. Remove from heat.

3) In a separate bowl, whisk together the flour, bicarb and salt. This will get rid of any lumps in the flour.

4) Stir in the butter and sugar mixture, making sure it is well-combined.

5) Peel and mash your bananas, and then add them to the rest of the mix, stirring thoroughly. Throw in your vanilla extract.

6) Beat your eggs, and then add them to the rest of the mix too. One again, stir thoroughly!

*At this point, you can add chocolate chips. I recommend leaving the mixture to cool first as otherwise the chocolate will melt!*

7) Pour the batter into your tin of choice. An 8'' round tin works well, but we used a 900g loaf tin, which also did the job delightfully.

8) Bake for 50-60 minutes. Baking time can vary, especially depending on what type of tin you use. Our cake took a full hour, and we don't have a fan-oven. Check your cake is cooked by inserting a skewer. When it comes out clean, it's done!

My mum swears that this cake is best made two days before expected consumption, that's if you can wait that long!!