A simple and delicious Fair Trade Banana Loaf is sure to please your friends and whānau - plus it's a great way to use up overripe bananas. We've also included a variation for a Double Chocolate Banana Loaf for serious chocolate lovers! Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it pre-sliced to enjoy at your pleasure.
Ingredients
- 3 fair trade bananas, mashed
- 100g butter, melted
- 1 teaspoon baking soda
- 1/2 cup fair trade sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups flour
- 150g chocolate chips
Method
Preheat the oven to 175°C, and butter a medium size loaf pan.
Mix melted butter and mashed bananas, then stir in the sugar, beaten eggs, and vanilla. Mix well.
Add flour, baking soda and chocolate chips and mix to combine.
Pour into medium loaf tin.
Bake for 55 to 65 minutes or until skewer inserted into the center comes out clean. (A few crumbs are okay; but wet batter is not.)
Cool for 10 mins, remove from pan. Serve warm or cool.
Variation
For a dark chocolate loaf simply replace ¼ cup of flour with fair trade cocoa powder.
