This banana bread recipe was inspired by the vast amount of leftover food which FoodCycle had provided for the Litterarti exhibition. There was still loads of food left over so I asked if I could take a few bits of fruit home. With the bananas, I made this delicious Raspberry, Dark Chocolate Chip and Banana Bread. Read more for the recipe…
FoodCycle are an AMAZING organisation based nationwide, but I was lucky enough to meet Hattie & co from the FoodCycle Bristol one weekend in August as they provided the catering for the LitterArti exhibition. FoodCycle teams up with local businesses selling fresh produce, they have agreed to give away leftover produce to FoodCycle – who cycle over to collect the food. The food then gets transported to the FoodCycle Bristol hub in Easton where they cook a three course meal every Sunday for people who struggle to eat on a daily basis.
I hate seeing food go to waste. It really gets me going when people throw food away on the basis of it’s best before date not whether it looks/smells okay. Alot of people are divided over how ripe a banana is before they eat it, whatever your preference, if you have overripe bananas that are speckly – PUT THEM IN CAKE! Here is my banana bread recipe…
- 3 mashed ripe bananas (used from FoodCycle Bristol)
- 250g white self-raising flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon of salt
- 150g caster sugar
- 70g unsalted butter
- 2 large eggs
- 60g plain yogurt
- 1 teaspoon vanilla extract
- 135g dark chocolate chips
- 15-20 raspberries
- Preheat oven to 180°, grease a loaf tray with a thin layer of butter, my tin was (24 x 14cm)
- In a large bowl, whisk together the flour, baking soda and salt. In another large bowl, beat the sugar and butter for about 1 min until blended.
- Add one egg then beat into the mixture, add the 2nd egg and beat into the mixture.
- Add the mashed banana, yoghurt and vanilla.
- Gradually combine the flour mixture into the sugar and butter mixture with a wooden spoon (tip: be sure not to over mix here!).
- Fold in the raspberries and chocolate chips, (tip: don’t overstir again as we want the raspberries to stay whole and not break into the mixture!)
- Spoon the thick batter into the loaf tin
- Bake up to 60 minutes, set a reminder to check at 45 minutes but be careful not to open the door too many times as the cake won’t rise properly otherwise! (tip: check if the mixture is baked in the centre but inserting a wooden pick or a fork – if it comes out clean then it’s baked!)
- Leave to cool for 10 minutes and remove from pan to completely cool on the wire rack
Method to the madness (in pictures)
The final piece!
Click here for the FoodCycle website
Follow FoodCycle on Google+
Follow FoodCycle on Twitter