I went away overnight and within 24 hours a bunch of bananas had turned manky and over ripe.

Never one to waste food, the recipe perfect for bananas that are past their best called to me.  I decided to add in some chocolate just to make it even yummier, but if you’re a psychopath and don’t like chocolate you can leave it out.

140 Grams Butter (soft/room temperature)

140 Grams Sugar

140 Grams Self raising flour

1 Tsp Baking powder

1 Tsp Vanilla extract

2 Eggs

3 Bananas (mashed)

100 Grams Chocolate (you can use chocolate chips, but i just cut up a milk chocolate bar)

Msthod

• Preheat the oven to 180 degrees Celsius qnd line a 2lb loaf tin wirh baking parchment
• Using an electric whisk or stand mixer, cream the butter and sugar together
• Add the vanilla, eggs and bananas to the butter and sugar and mix well
• Whisk in the flour, a third a a time until fully combined
• Stir in the chocolate until its evenly distributed through out the batter
• Pour the batter into the loaf tin, making sure the mix gets right into the corners
• Bake for 45-50 minutes, you’ll know the banana bread is ready when you stick a cocktail stick into the middle of tbe loaf and it comes out clean.  Allow to coo in the tin foe 15 minutes before try to cut (best left to cool completely, but it smells so good you might not be able to help yourself)