Hello everyone! After a hectic few days spent packing up my university room, travelling from Lancaster to London and having a few job interviews down here, I have finally managed to settle down and try baking these Banana Bread Bars for the first time!
Baking banana bread is a perfect way to use up any over ripe bananas that are often found neglected at the bottom of a fruit bowl after a week or two (which is definitely an often occurrence in our house). This was a first time bake for me, and the recipe given below is actually for one banana bread loaf, however I decided to cut it into cake bar portions, so that it can be more readily used as an on-the-go snack. Also, if need be, these portions can be frozen and defrosted as required!
For those chocoholics out there, your cocoa cravings can easily be catered to with this recipe by adding 50g dark chocolate chips, which complements the sweet banana flavour perfectly.
Ingredients (Makes 8-10 Bars)
2 Ripe Bananas (Peeled weight 150g)
1 Tbsp Milk
50g Unsalted Butted, Softened
75g Plain Flour
75g Caster Sugar
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Baking Powder
1 Large Egg
Optional 50g Dark Chocolate Chips
– Before combining the ingredients, preheat the oven to 160C/140C Fan Oven/325F/Gas Mark 3 and line a 1lb loaf tin with baking paper.
In a large mixing bowl, add the 2 bananas and mash them up with a fork until it resembles a smooth pulp. To this, add all other cake ingredients, except the chocolate chips, and beat them with a wooden spoon or electric hand whisk until they are combined and smooth.
If you are adding the chocolate chips, then gently stir them in at this stage until they are evenly distributed through the mixture.
Pour the mixture into the prepared loaf tin and smooth of the top of the surface with the smooth side of a dessert spoon or a spatula.
Place the tin in the centre of the oven and bake for approximately 40-45 minutes, until the loaf is well risen and firm to the touch, and a skewer can be inserted and will come out clean. When the loaf has reached this stage, then remove it from the oven and let it cool for 10 minutes, before removing it from the tin and leaving it to cool on a wire rack.
After cooling for 1 hour, cut the loaf into bar portions, wrap in cling film, and store in an airtight container or freezer, where they are ready for you to grab and enjoy on the go!