Thermomix Chocolate Chip Banana Bread
This banana bread is moist, not too sweet, and packed with dark chocolate chips in every slice.
Servings 10
Ingredients
- 40 g unsalted butter plus extra for greasing the loaf tin
- 350 g peeled weight of bananas roughly mashed
- ¼ teaspoon cinnamon
- 160 g caster sugar
- 2 large eggs
- 180 g plain flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 170°C/340°F (150°C fan) and grease and line a large loaf tin with baking paper. I used a 22cm x 11cm x 7cm loaf tin - anything similar in size or proportions will work just as well.
- Add the butter to the Thermomix and melt for 3 min/60°C/speed 2, checking to make sure it's fully melted before moving on.
- As the butter melts, roughly mash the bananas with a fork in a separate bowl, then stir through the cinnamon.
- Once the butter has melted, add the sugar and eggs to the bowl and mix for 20 sec/speed 4. Scrape down the sides, then repeat for another 20 sec/speed 4 so everything's well combined.
- Add the flour, mashed banana, vanilla extract, baking powder and bicarbonate of soda to the bowl and mix for 10 sec/reverse/speed 3 - it will look lumpy at this stage.
- Fold the chocolate chips through with a spatula, along with any flour still sitting at the edges, taking care not to overmix.
- Tip the batter into your prepared tin and bake for 50-60 minutes, or until a skewer comes out clean from the centre - baking time can vary slightly depending on your oven and the exact size of your tin.
- Leave it in the tin to cool for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: The chocolate chip banana bread is best eaten within 3 days, stored in an airtight container at room temperature. It can be kept in the fridge for up to a week, though the texture is best at room temperature.
