If ever there was an excuse for comfort food, now is the time. The only problem I foresee is that if I keep frequenting the fridge and the pantry, by the time we're allowed out of lockdown I won't have any clothes that fit. Ahhh, but that's all in the future - for now, let's eat cake...
This recipe for banana bread is an adaptation from a recipe by trotski & ash, as recommended by Sophie Hansen, the author of A Basket By The Door (one of our best-selling books at Small Acorns). The original recipe has pecan nuts, of which, sadly, there were none in my pantry today. And at Eva's request, I added chocolate chips which, I have to say, were a very good addition.
I'd have taken more photos but the vultures were hovering impatiently for a slice... so without further ado, here is the very easy & super delicious recipe...
1 1/3 cups of self-raising flour
1/2 teaspoon of baking soda
2/3 cup brown sugar
1 teaspoon of vanilla extract
1 cup of mashed banana (I used 2 bananas)
3/4 cup of sour cream
2/3 cup of dates, chopped
1/2 cup chocolate chips
Preheat oven to 180C. Grease and line a large loaf tin. Cream butter and sugar. Add vanilla and banana to sugar mixture, then when mixed add eggs and sour cream. Mix again. Add sifted dry ingredients and mix. Add dates and chocolate and mix. Pour into loaf tin and bake for approx 50 - 60 minutes.