I recently had the opportunity to get a special “hands-on” cooking lesson from the award winning French baker, Eran Mayer from the Artisan Boulangerie Co. in Singapore. Baker Eran has over twenty years of baking experience and has studied at the prestigious French culinary institutes Ecole Gregoire Ferrandi and Ecole le Notre. One of the recipes he taught us to make was his popular “Chocolate-Chip Banana Bread”, which is always a favorite with the kids.
- 150g soft butter
- 300g flour
- 240g icing sugar
- 2 large eggs
- 2 egg yolks
- 15g baking powder
- 5g salt
- 325g ripe bananas
- 30g lemon juice
- 5g cinnamon
- 150g - 200g chocolate chips
- Pre-heat oven to 180C.
- Grease a 15 x 6.5 x 5cm loaf tin.
- Combine flour, icing sugar, salt, baking powder and cinnamon. Sift into a mixing bowl.
- In a large bowl, mash bananas, lemon juice and soft butter with a held-helf belender.
- Add egg yolks and blend till the mixture is smooth.
- Gradually add the flour mixture until the consistency is smooth
- Fold into the mixture approximately 150g of chooclate chips.
- Pour mixture into the loaf tin up to ¾ height.
- Sprinkle the remaining chocolate chips to the top of the batter.
- Bake for 10 mins at 180C. Reduce to 160C and bake for 30 mins till golden.
- Serve warm or cold.
1. Make sure to use over-ripe bananas when making banana bread. This helps bring out the banana flavor.
2. To check if the bread is cooked, stick a toothpick in the center of the cake. It should come out clean.
3. If you are not a chocolate chip fan, feel free to substitute dried apricots, walnuts, almonds, blueberries, strawberries or anything else that might taste good with bananas.
4. Sprinkle extra chocolate-chips on the top of the batter to make it look good (and of course because chocolate chips are so yummy)
Just wanted to give a special thanks to Eran Mayer from Artisan Boulangerie Co. for sharing this recipe with the SuperMommy readers!
Happy Baking & Eating!