This is the recipe that inspired me to finally create ‘From Pattie’s Kitchen’.
It is one of my all time favourite cakes. The smell of freshly baking banana bread is magical to me, and in its homely aroma I relive many special memories. I have made at least half a dozen versions of this recipe over the last few years.
When writing my dissertation during my Masters, far away from home, I often baked and shared this with my closest friends. It was my go-to-cake recipe, and always a reminder of home. My mum would bake this for us growing up, a fallback snack if the bananas at home were overripe.
Adding chocolate was the great suggestion of a friend. More recently, wholewheat banana bread became one of the ways into my now husband’s heart.
I would like to make a special mention of the addition of French dark chocolate (64% cocoa) by All Things, some of the finest chocolate I’ve found in Delhi.
What you need:
- 2 cups of wholewheat flour (or 1 cup of whole wheat and 1 cup of all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons of bran (optional)
- a pinch of salt (and a little over your shoulder for good measure)
- 1/2 cup of olive/canola oil
- 1/2 cup of raw sugar (or brown sugar or honey)
- 1 teaspoon of vanilla extract
- 2 eggs
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon cinnamon power
- 3 medium sized overripe bananas mashed (If you don’t have overripe bananas, you can put them in the oven with their skins on for 15 minutes at 160 C.)
- 1 bar of All Things Dark (you can get it here), broken into small pieces
- Preheat your oven to 165 degrees Celsius and grease a loaf pan.
- In a large bowl, add the flour, bran, baking soda, baking powder, salt and cinnamon powder.
- In another bowl, beat the oil and sugar together with a whisk or a wooden spoon. Add the eggs and beat well, then whisk in the mashed bananas. Add the vanilla and grated ginger.
- Stir this mixture into the flour, just until combined and moist. Some lumps are ok, I personally like some chunks of banana!
- Fold in the pieces of dark chocolate.
- If you’re adding any more mix-ins, you can fold them into the batter now.
- Pour the batter into your greased loaf pan and sprinkle with cinnamon and raw sugar (this is optional).
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean).
- Let the banana bread cool in the pan for 10 minutes, and then transfer it to a wire rack to cool before eating.
If you would like to add something more to this, some mix-in ideas:
- 1/2 cup of nuts (e.g., walnuts, almonds, pecans, etc.)
- some mixed seeds (e.g., pumpkin, sunflower, etc.