We grow our own bananas here. And the thing about a banana harvest is you get a lot of bananas all at once – around 80-100 – and about 3 weeks to eat or store them all.
Last week we harvested a beautiful 10kg stem (I’ve purchased a luggage scale especially to weigh them), and as they’ve been ripening, we’ve turned to our favourite banana loaf recipe to make it through the bounty.
![Two bunches of bananas - each with 14 bananas - placed beside each other to form a ring. Two bunches of bananas - each with 14 bananas - placed beside each other to form a ring.](https://kats-garden.nz/wp-content/uploads/2024/03/bananas.png)
With so many bananas at my disposal, I’ve been playing with the original recipe. I think this adaptation is an improvement on an already-great version of this classic.
So here’s my banana loaf recipe – you can use regular bananas from the store, or your own home-grown bananas.
Ingredients
4-6 little bananas, or 2-3 regular-sized bananas (ripe to over ripe)
⅓ cup vegetable (or other mild-tasting) oil
1 teaspoon baking soda
½ teaspoon salt
½ cup white sugar
1 large egg
1 ½ cups all-purpose flour
½ cup chocolate chips
2 tablespoons caster sugar
½ teaspoon cinnamon
Directions
- Preheat oven to 175°C and grease a loaf tin.
- Mash bananas.
- Add bananas, oil, baking soda, salt, white sugar, and egg to a bowl. Beat until well mixed.
- Add flour and most of the chocolate chips. Mix until just combined.
- Pour mixture into loaf tin. Sprinkle reserved chocolate chips on top.
- In a small dry bowl, mix the caster sugar and cinnamon. Sprinkle evenly on top of the banana loaf mixture.
- Bake for 40-50 minutes until a skewer comes out clean when inserted into middle.