It’s National Banana Bread Day this Saturday, so Stephanie Conley is here to show us how to make a loaf with a twist! Find out more about Stephanie on her website.
1 cup brown sugar
100ml extra virgin olive oil
2 1/2 tbsp full cream milk
2 ripe bananas, mashed
1 cup Self Raising Flour, sifted
½ tsp ground cinnamon
100g dark chocolate roughly chopped
1 banana, sliced in half lengthways
Preheat oven to 180 degrees and grease a 24cm loaf tin with butter and line with baking paper.
In a large mixing bowl, whisk eggs and sugar until pale. Add the olive oil and milk and whisk to combine.
Mix the mashed bananas in to the mix and add the sifted flour and cinnamon. Lastly fold in the chopped chocolate and pour into the tin. Top with the sliced banana and bake for 45-50 minutes. Check it is ready by inserting a skewer into the middle of the cake, when it comes out clean the cake is ready.