Ingredients
Equipment
Method
- Preheat the oven to 160℃ (320℉). Line the loaf tin with greaseproof paper (parchment paper) and lightly grease. I use a spray oil but you can use a little butter if you like.
- Into a mixing bowl, sift flour, baking powder and baking soda to remove any lumps.
- In a bowl mash the bananas with the back of a fork. Add in the softened 25g unsalted butter and with a whisk mix until combined.
- Add in the sugars and mix in, followed by the eggs, oil and milk, mix until combined.
- Switch to a spatula and gently fold in the dry ingredients in ⅓ increments and then chocolate chips. Once the batter has all come together pour into the loaf tin.
- Prepare a piping bag with the extra 20g softened butter and cut the tip about 1cm wide (doesn't have to be exact). Pipe a line of butter down the middle of the cake batter.1 Set into the oven and bake for 40-45 minutes, a toothpick should come out clean when inserted into the centre.
- Let the loaf cool in the tin for 20-30 minutes, then turn out on to a wire rack to cool for 2-3 hours. Slice up and enjoy!
Notes
- For that signature, picture-perfect crack, we add a line of butter. As the butter melts into the batter, it introduces additional moisture to that specific area. This concentrated moisture takes longer to evaporate than the rest of the loaf. As the crust sets from the outside in, the trapped steam is forced to escape through the centre, creating the distinct crack. This step is optional; I've baked this many times without the butter line and still achieved an even rise, though with a wider, less defined crack.
- Don't let unripe bananas stand between you and a delicious, moist banana bread! With one quick oven trick, you'll be baking in no time. Just place your bananas on a baking tray and bake at 180℃ (350℉) for 10-15 minutes until the skins are blackened. Ensure they cool completely before adding them to your recipe.
- Although each loaf tin claim to be same volume the dimensions may vary slightly. Mine is 19x9x4.5cm (LxWxH) the batter filled about 85-90% of the tin. Use your best judgement when using your own equipment.