Back to school
Back to school recipes: Mini choc chip banana breads
See more recipes in this week's Woman's Day.
125g butter, chopped, at room temperature
½ cup caster sugar
2 ripe bananas, mashed
½ teaspoon vanilla extract
1½ cups self-raising flour
¼ cup plain flour
½ cup milk
½ cup dark choc bits
- Preheat oven to moderate, 180°C. Lightly grease a 12-cup friand pan.
- In a bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well. Mix in banana and vanilla until combined.
- Sift flours together, then fold into creamed mixture alternately with milk until combined. Lightly mix in choc bits.
- Spoon into the prepared recesses until 2/3 full. Bake for 20-25 minutes. Cool in pan for 5 minutes, then lift out onto a wire rack to cool completely.
Store in an airtight container for up to 3 days.