I may not have quite gotten around to learning to play the trombone or turning my vagina into a bespoke candle or whatever it is that Gwyneth Paltrow would have us do at times like these, but if there is one lockdown activity that I’ve well and truly bought into it’s banana bread.
In fact I was on the banana bread wagon even BEFORE the pandemic, but then we’ve always known I’m a trend setter haven’t we? ‘Finger on the pulse’ is a phrase close family often use to describe my approach to fashion and current affairs.
Just to keep ahead of the lockdown banana bread curve then, I decided to crank things up a notch last week and take my banana bread exploits to the next level. I did this in two ways.
First, I added chocolate chips. I know, mind blown. You can literally add chocolate chips to ANYTHING and it’s better. I feel like you could add chocolate chips to a bath and it would be a win.
Second, I went MINI. Everyone knowns that making normal sized things SMALL is a sure fire way to improve them. Think of all the things you know and love and imagine teeny tiny versions of them. It’s adorable isn’t it? It doesn’t work with wine, but that might be the exception.
Bish bash bosh – mini chocolate banana loaves. We’re saved! November’s lockdown is going to be okay! (I mean it’s still shit, but at least you’ll have cake and something to do for half an hour.)
To make mini banana loaves you will need:
- 140g soft margarine
- 140g caster sugar
- 140g self-raising flour
- 2 eggs
- 1 teaspoon baking powder
- Splosh of vanilla essence
- Big handful of chocolate chips
- 2-3 ripe bananas.
- Extra chocolate and banana chips for decoration should you feel so inclined
Whisk everything except the chocolate chips and bananas up together into a delicious looking cake batter. Stir in the bananas and the chocolate and transfer to a tin.
That was easy wasn’t it? I had quite fancy eggs, with brightly coloured yolks, so my mixture was quite a vibrant yellow colour. Fitting for banana bread I thought.