My chocolate chip banana bread is made with a handful of basic ingredients, and is a great way to use up over-ripe bananas. This moist loaf cake is really easy to make, and ready in about an hour.
Pre-heat your oven to 180°C (350°F / gas mark 4). Grease a 2lb loaf pan. Or use a loaf pan liner.
Beat together the sugar and shortening for at least 5 minutes, until pale and fluffy.
Add the milk, bananas, and vanilla, and continue to beat for a couple of minutes, until mixed.
Stir together the flours, baking powder, cinnamon, and salt, then add to the bowl a little at a time. Mix until the flour is just incorporated. Don't over-mix.
Fold the chocolate chips into the batter, then tip out into the prepared loaf pan.
Level the top, and bang the pan on the counter a couple of times to settle the mix.
Bake in the centre of the oven for 45 minutes, until the top is golden brown, and an inserted toothpick comes out clean.
Remove from the oven, and leave to rest in the pan for 15 minutes, then turn out onto a wire rack to cool.
This banana bread will keep in an airtight container at room temperature for 3-4 days, up to a week in the fridge, or 3 months in the freezer.
Optional:
After levelling the top of the batter, lay a sliced banana on top. Bake as before.