In my psychology class in college we studied sleep, it was mostly a dull yawn-worthy subject but I did learn that our bodies natural circadian rhythm determines if we're a night owl or a morning person. Judging from my moody morning state and hate for all things AM I'm pretty sure I know which category I fall into. Although this isn't from lack of trying I must say, I want nothing more than to wake up happy and refreshed at the crack of dawn, watch the sunrise, have some tea and an instagram-esque breakfast, listen to a relaxing playlist, do some yoga (lol) and be productive af basically, but alas it is not to be.
This morning was as hectic as any other, but now its nearing midday I'm in my element. I have a hunk of soft banana bread, strong tea in pretty blue china and a decent book, so its all good (even though I do have a very long to-do-list to get through later).
As for this banana bread, it is quite magnificent. Now I've never been one for bananas or breads I'll be honest but with an alarming amount of darkening bananas on hand I did have an issue.
So yesterday I whipped up a super quick loaf and now I'm a die-hard fan, a fully fledged banana bread convert. The flavour is subtle and not too sweet with a toasty crust and soft middle, oh and the smell is insanely good, plus its healthy. Win-win-win.
So to make this Choc Chip Banana Bread, you will need the following ingredients:
- Ripe bananas
- Plain flour / self-raising flour
- Sugar
- Sunflower oil
- Eggs
- Baking powder
- Bicarbonate of soda
- Ground cinnamon
- Vanilla Extract
- Milk
- Rolled oats
- Dark chocolate chips
Begin mashing up two large bananas until smooth and no lumps remain. An additional banana can be added if you want to enhance the banana flavour.
In a separate large bowl crack in two large eggs, 60 ml of sunflower oil (or other flavourless oil), 75 ml of milk and 1 tsp vanilla extract - beat until until combined, then mix in the banana.
To this add 170g of plain flour, 55g self-raising flour, 1 tblsp cinnamon, 1 tsp salt, 1 and a 1/2 tsp baking powder, 150g caster sugar (or granulated) and 65g rolled oats.
Using a spoon, mix until combined taking care not to overbeat as this can affect the texture of the bread.
Gently stir in the desired amount of dark chocolate chips, then pour the mixture into a lined loaf tin.
Bake in preheated Gas Mark 4 oven for roughly 35-40 minutes or until an inserted skewer comes out clean. the exterior may look slightly dark but take care to check the skewer as there is a lot of moisture in the cake.
Slice up and eat while warm or save for a delicious breakfast, this can be spread with soft butter or eaten as is.
😋
Enjoy!
Q x
*recipe adapted from Bigger, Bolder, Baking
