Chocolate Chip Banana Bread
Banana bread is perhaps the most tenuous bread there is but I appreciate the person who first coined the name. Alongside the marketing of muffins as a breakfast food, I salute their sheer bravado.
Banana bread's (dubious) status as a bread is the justification I (don't) need to have it morning, noon and night.
It is a great way of using up overripe bananas and is a very easy, quick-bake. Overripe bananas are easier to mash and incorporate into the mixture, are sweeter and more aromatic which enhances the loaf's flavour. The riper the bananas the moister your loaf will be.
The recipe calls for buckwheat flour which adds a nuttiness and is also gluten free. If you don't have buckwheat flour to hand then plain flour can be used in the same quantity.
Banana bread is really versatile and can be enjoyed on its own or slathered in butter, jam or peanut butter. I used a mixture of dark and milk chocolate chips but you could add walnuts, nut butter or spices. As with a lot of things in life, a cup of tea is the perfect accompaniment!