This banana bread is studded with chocolate, nuts and dried cranberries. Quite filling and devilishly delicious. It makes a great snack or a quick breakfast on the go. If you organise everything before hand you can throw this bread together in less than 10 min (+ baking time). I encourage you to try this recipe and play around with your favourite add-in and their proportions. Inspiration from Nigella Lawson.
All ingredients should be at room temperature
- 3 medium ripe/brown bananas
- 175 g flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 150 g butter
- 120 g sugar
- 2 eggs
- 100 g chocolate/chocolate chips (I used 50-50 dark and milk chocolate chips)
- a handful of pecan pieces
- 100 g of dried cranberries, soaked in any alcohol you have handy (vodka and rum work great)
Plus a baking pan roughly 10 cm x 30 cm (or 4″ x 12″). You can also use a muffin pan and make muffins!
Preheated the oven to 170°C/340°F.
In a bowl mash bananas with a for and set aside.
In a separate bow, sift flour, soda, and baking powder. Set aside.
In another bowl, beat the butter with eggs until fluffy and light in colour.
Add eggs to the batter; one by one beating well after each addition.
To the batter add: bananas, chocolate, pecans and cranberries, and mix with a spoon until well combined.
Finally, add the dry ingredients to the batter and mix until well combined.
Transfer the batter to your pan and pop in the oven for about 45 min (dependening on your oven). Check your bread half way through and rotate the pan to ensure even heat distribution.
Once done baking, cool to room temperature before cutting because the texture is very crumbly.