Chocolate Chunk Banana Bread

Ingredients

• 290 g ripe bananas, mashed
• 85 g vegetable oil
• 195 g self-raising flour
• 180 g caster sugar
• 200 g semi-sweet dark chocolate (Chopped)
• 1 banana (Optional; for topping)
• butter (Small amount, for greasing the tin)
• Biscoff spread (Melted, for drizzling)

Steps

1. 1

   Preheat the oven to 180°C (356°F). Grease a rectangular baking tin or loaf tin with a small amount of butter.

2. 2

   Mash the 290 g ripe bananas with a fork in a bowl until they form a paste.

3. 3

   Add the vegetable oil to the banana paste and mix. Add the caster sugar and mix again, then add the self-raising flour and mix until combined, following that order and mixing between each addition.

4. 4

   Add the chopped semi-sweet dark chocolate and combine with the batter.

5. 5

   Spoon the batter into the prepared loaf tin. If using the optional topping banana, cut it in half lengthwise and place it on top of the batter, cut side up.

6. 6

   Bake for 50 minutes, or until a fork inserted into the middle comes out clean.

7. 7

   Leave the banana bread to cool before removing it from the tin.

8. 8

   Drizzle with melted Biscoff spread before serving.

Notes

The post calls the recipe egg- and dairy-free, but also instructs greasing the tin with butter; use a dairy-free alternative if keeping it dairy-free. The topping banana is optional. Transcript mentions serving sliced with melted Biscoff, sliced banana, and cinnamon, but the written recipe only specifies a Biscoff drizzle; cinnamon is not quantified or included in its ingredient list.

Nutrition per serving

• dessert
• baking
• vegetarian
• dairy-free option
• egg-free
• banana
• chocolate
• oven-baked