The history of the banana bread goes back to around the 1930’s, when the American Great Depression and the advent of baking powder made repurposing food more important and simpler to do 🍌🍰Over the years, there’s been so many different variations and recipes, with the banana bread having a Renaissance in recent years. Today, I want to share my back to basics banana bread recipe. It’s a great base recipe to add anything you want. Think blueberries, chocolate (like this one), or even coffee (which I’ve heard is DELICIOUS!) Now be honest, how many banana breads have you made since 2020..... 💛⬇️RECIPE BELOW⬇️💛 #bananabread #bananacake #banana #bananamuffins #bananas #bananabreadchallenge #loaf #loafcake #cake #history #baking #cakelover #cakecakecake #historylovers #bakingfromscratch #bakingclass #backtobasics #easyrecipes #easyrecipe #gbbo #bakeoff #greatbritishbakeoff #🍌 #fyp INGREDIENTS 210g unsalted butter, softened 100g light brown sugar 110g caster sugar 2 large or 3 small ripe bananas 1 tsp vanilla bean paste 3 large eggs 210g self raising flour 1 1/2 tsp baking powder 1 tbsp plain flour 200g dark chocolate chunks METHOD 1. Preheat the oven to 160c and line a 1lb cake tin with parchment paper. In the bowl of a stand mixer, beat the butter, sugars, vanilla and bananas for 10 minutes. 2. Once light and airy, add the eggs and beat between each addition. Sift over the flour and baking powder and mix until just combined. Coat the chocolate chunks with the plain flour and stir through the cake mixture until all the ingredients are smooth and combined. 3. Transfer to the tin and bake on a middle rack for 50-60 minutes. It might take longer depending on your oven, so if you think the cake is browning too quickly cover the top with foil to avoid burning. 4. Once baked, cool completely in the tin and serve!