One-bowl choc chip banana bread

If humans are 60% water, then I must therefore be 40% banana bread at a minimum! When every bite is packed with scrumptious banana flavour and chunky chocolate, it’s not particularly hard to understand why, is it?

SERVES

12 PREP 10 mins COOK 1 hr EASY

V115g butter, softened, plus extra

for the tin

115g light brown soft sugar 2 medium eggs, beaten 500g ripe bananas, mashed 250g gluten-free plain lour tsp xanthan gum

1 tsp bicarbonate of soda 1 tsp ground cinnamon 150g chocolate chips

1

Heat the oven to 180C/160C fan/ gas 3. Lightly butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar until light and pale in a large mixing bowl. Add the egg and banana, and mix until well combined.

2 Tip in the flour, xanthan gum, bicarb and cinnamon, then mix briefly until no dry pockets of flour can be seen, then mix in threequarters of the chocolate chips.

3 Spoon the mixture into the prepared tin and sprinkle the rest of the chocolate chips on top. Bake for 1 hr until golden. It’s cooked when a skewer inserted in the middle comes out clean. Allow to cool briefly in the tin, then lift onto a wire rack to cool completely.

GOOD TO KNOW gluten free

PER SERVING 309 kcals • fat 12g • saturates 7g • carbs 45g • sugars 26g • ibre 1g • protein 4g • salt 0.5g