I think we can all agree that 2020 was the year for making banana bread wasn't it? Well, I perfected mine in the first UK lockdown in March and now that we're heading into our third lockdown, I thought it was only fair to share it with you all too!

What You'll Need:
2lb Loaf Tin

Loaf Tin Liners

3 Large Browned Bananas

80ml Vegetable Oil
110g Brown Sugar
230g Self Raising Flour
2tsp Baking Powder
3tsp Ground Cinnamon
50g Chopped Chocolate (I used Bournville or NOMO Chocolate Bars or Free From Chocolate Buttons)

1. Preheat your oven to 180 Fan / 200C / 400F / Gas Mark 6 and line your 2lb loaf tin.

2. Mash up your bananas until they're a mushy texture and add to your mixing bowl.

3. Add the rest of your ingredients (excluding the chocolate) to your bowl and whisk together until you have a consistent thick batter.

4. Fold in your chopped chocolate pieces (recommend 50g) to your batter and pour the batter into your lined 2lb loaf tin.

5. Tap the loaf tin on a work top to pop the air bubbles.

6. Pop the loaf in the oven for 20 minutes, then carefully place a layer of tin foil over the top of the loaf to reduce burning and leave in for another 20-40 minutes, until a cake skewer comes out clean.

7. Leave for 20-30 minutes to cool before taking out of the tin and cutting into slices.

8. Serve with berries, ice cream or your desired topping.

- You can substitute the chocolate for 50g of nuts or berries for a healthier twist.
- You can also decorate the top of your loaf with sliced bananas if you want to get extra creative.

I hope you enjoy this recipe and if you do make it, please tag me on Instagram or Twitter so I can share it with my audience! 

Daisy x