Ingredients

2 Bananas (ripe)

2 cups of Self Rising Flour

1 tsp of Cinnamon

2/3 cups of Brown Sugar

2 Eggs

1/2 cup of Milk

1 tsp of Vanilla Essence

50g of Butter (melted)

100g of Walnuts (roughly chopped)

100g of Chocolate Chips

Method

1. Preheat the oven to 180 degrees celsius and line a loaf time with baking paper

2. In one bowl add the dry ingredients, flour, sugar and cinnamon and combine.

3. In a second bowl smash the banana’s with a fork, then add the butter, milk, eggs and vanilla and combine.

4. Combine the wet and dry ingredients together to create a thick batter.

5. Fold in the chocolate chips and the walnuts.

6. Transfer the batter to the loaf tin.

7. Bake in the oven for 40 minutes or until golden brown on top. (If you stick a knife in the centre it should come out dry not wet, continue cooking if it’s wet).

8. Let it cool for 15 minutes before cutting into it.

The bread will last in an airtight container at room temperature for 3-4 days otherwise in the fridge for up to 7 days.