Banana bread

Ingredients

• 1 1/3 cups (about 300 g) mashed banana (about 3 ripe bananas)
• 1/3 cup (about 65 ml) sunflower oil
• 1/2 cup (100 ml, about 90 g) soft brown sugar
• 2 eggs
• 1 tsp (5 ml) vanilla powder
• 2 tbsp (30 ml) milk
• 1 3/4 cups (350 ml, about 210 g) plain flour
• 1 tsp (5 ml) bicarbonate of soda
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2.5 ml) salt
• 50 g chopped chocolate
• 50 g roughly chopped walnuts (keep a few back for the top)

Method

1. Heat the oven to 175°C. Grease and flour a 25 cm loaf tin, or line it with baking paper.
2. Mash the bananas with a fork in a large bowl. Add the oil, brown sugar, eggs, vanilla and milk and whisk until combined.
3. Sift the flour, bicarbonate of soda, cinnamon and salt together, add to the banana mixture and stir with a spoon until no dry flour remains. Do not overmix.
4. Fold in the chocolate and most of the walnuts. Pour the batter into the tin and scatter the remaining walnuts on top.
5. Bake at 175°C for 50-55 minutes. If the top darkens too quickly, cover it loosely with foil. A skewer inserted in the centre should come out clean.
6. Leave in the tin for 10 minutes, then turn out onto a wire rack, cool completely and slice.

Note: For a larger tin, use 5 bananas, 1 cup (200 ml) oil, 1 cup (200 ml) soft brown sugar, 1 sachet (5 g) vanillin sugar, 1/2 cup (100 ml) milk, 3 cups (600 ml) flour and 4 eggs, and increase the bicarbonate of soda, cinnamon, salt and baking time to match.