Thursday baking - banana chocolate chip loaf

As we bake our way through A Treasury of NZ Baking...

Okay so this recipe choice did not involve stretching my baking horizons, as since buying ATONZB I have probably baked this loaf about 3 or 4 times. It has quickly become my 'go to' banana recipe when there are a few overripe bananas lurking about. It is very easy to make, and with the chocolate in the mix there is no need to ice it.

This loaf is perfect 'fill the tins' baking when you want something delicious but not too fancy. Also, for some reason helping yourself to a(nother) dainty slice of loaf feels less piggish than if it were a piece of cake?! I used Whittakers dark ghana chocolate roughly chopped into chunks in lieu of the chocolate chips.

Week 4: Banana Chocolate-chip Loaf (Helen Jackson)

100g butter, soft

3/4 c sugar

1/2 tsp vanilla

2 eggs

1/2 c natural yoghurt

1 tsp baking soda

1 c mashed over ripe banana (2-3 bananas)

1/2 c chocolate chips

1 1/2 c flour

Preheat oven to 180c. Line a 24cm loaf tin with baking paper.

Beat the butter, sugar and vanilla until pale. Add the eggs one at a time and beat well after each addition.

Combine the yoghurt with the baking soda and banana. Stir the chocolate through the flour.

Add the wet and dry mixes alternately to the creamed butter mixture and gently fold to combine.

Pour into the prepared tin and bake for 45 minutes - 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin. Store in an airtight container for up to 3 days.