Banana bread is a crowd-pleasing cake, and this version, baked in miniature loaf cases from Lakeland and featuring (comparatively) huge Cadbury Dairy Milk chunks and pecans is a real winner, especially for picnics and bake sales – the loaf cases held up really well to baking, were easily handled (didn’t get too hot in the oven) and looked really cute.
My top banana bread tip is to keep a sandwich bag in your freezer with ripe bananas (once they can’t too ripe I can’t eat them raw… just can’t do it) so that you’re ready to make these at any time! Just defrost, mash and use as normal.
Here’s what you’ll need – (makes ten)
- 50g butter
- 200g golden caster sugar (or whatever sugar you have)
- 2 eggs
- 3 – 4 mashed bananas (go for 3 large, 4 smaller bananas)
- 150g chocolate chunks
- 100g chopped toasted pecans
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 250g plain flour
Start by preheating your oven to 160C/gas mark 3/325F, and then in a large bowl or stand mixer, mix your very soft butter and sugar. Whizz together until thoroughly combined and light and fluffy. Next, add your mashed banana and the 2 eggs along with a couple of tablespoons of your flour, and mix.
Reserve 10 chocolate chunks (I used Dairy Milk) for the top of your cakes, and roughly chop the rest into large chunks and mix into the batter, followed by your nuts, remaining flour and the baking powder and bicarbonate of soda.
Once its all combined, decant into your baking cases (I baked them on top of a larger baking tray).
Bake in the middle of the oven for 15-20 minutes until golden brown. Once they’re done, a toothpick inserted into the cake will come out clean (as long as it doesn’t go into a chocolate chunk!).