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I’ve been road testing this delicious sweet treat on my tribe for years and it’s a thing of beauty. The smell of it baking sends them into a frenzy and with good reason. It is the perfect lunchbox snack, or after school treat. And for the bigger kids in the house you can take it up a notch with a scoop of vanilla ice-cream and a generous drizzle of salted caramel for the perfect after dinner treat.
120g softened unsalted butter
200g golden caster sugar
2 free range eggs
1 teaspoon vanilla paste or essence
230g self raising flour
30g cocoa powder
1 teaspoon baking soda
3 large bananas, mashed (roughly 400g)
¼ cup chocolate drops
1 loaf tin
Preheat your oven to 180℃ bake and grease your loaf tin. Sift into a bowl the flour, cocoa, baking soda and salt, then whisk until fully combined.
Cream the butter and sugar in a large bowl with a handheld mixer until light and pale.
Add in one egg, vanilla and whisk to combine then add in ½ the flour mixture, whisk to combine, then repeat with the remaining egg and flour. Once fully combined add in the mashed bananas and whisk until fully incorporated.
Pour the mixture into your greased loaf tin, sprinkle over the chocolate drops and bake for 50-55 minutes until a skewer comes out clean. Test to see if it’s cooked by placing a metal skewer into the loaf, if it comes out clean you’re good to go.
Now the hard part. Allow it to cool in the tin for an hour, then remove from the tin and place on a cake rack to cool completely.
To serve dust with icing sugar, slice and devour.