Ingredients:

• 2 medium over-ripe bananas
• 2 large eggs, room temp
• 3/4 cups of dark brown sugar
• 1.5 cups of self raising flour
• 1.5 teaspoons of baking powder
• 1 tsp vanilla extract
• 1/2 tsp of fine salt
• 1/4 cup of melted butter (don’t let it be hawt. cool it down)
• chocolate chips (i swear by the brand Guittard. I use the extra dark choc, but semi-sweet works well, too, if you want something slightly sweeter)

Recipe:

1. preheat the oven to 180 degrees C
2. in a medium mixing bowl, smash your bananas into a pulp
3. add 3/4 cups of dark brown sugar into the bowl, mix together until fully incorporated
4. in a smaller mixing bowl, sift in 1.5 cups of flour and 1.5 tsp of baking powder. add the 1/2 tsp of salt (don’t need to sift)
5. to the banana-sugar mixture, add in the two eggs, melted butter, and vanilla extract (in that order), mixing until fully incorporated
   1. if the butter is too hot, you will cook the eggs. trust me, you don’t want that
6. add the dry ingredients into the large bowl of wet ingredients. you can add all of it in one go. mix until all of the flour is integrated (you’ll know you’re done when there isn’t any powder left around the bowl or at the bottom)
7. eyeball however many chocolate pieces you want in the mixture. if you want to add other additions (nuts or something), do that here, too.
8. line a loaf tin with parchment paper (i only line it lengthways so I can pull it out once cool)
9. pour in the mixture. if you want to add more on top (sometimes I opt for extra chocolate chips, but you can add banana pieces or additional nuts), do so here
10. bake on the middle tray for anything between 40-45 minutes (I typically take it out at about 42 minutes for a good moistness)
11. wash up, be clean x
12. once time is up, take the banana bread out and leave to cool for an hour.
13. enjoyyyy.