Chocolate Chunk Banana Bread

Got bananas left over that nobody's eating? Now's the time to make this. A banana bread with chunks of chocolate, soft and tender, easy to make, no mixer needed, and it's even dairy-free.

Ingredients for chocolate chunk banana bread (12-inch / 30 cm loaf pan)

• 1 large egg, at room temperature.
• 80 g demerara sugar (½ cup minus 2 tablespoons).
• 40 g honey (2 tablespoons).
• 60 g oil (¼ cup).
• 2 ripe, soft bananas.
• 170 g all-purpose flour (1 cup + 3 tablespoons).
• 10 g cornstarch (1 tablespoon, don't skip it).
• 2.5 g baking soda (½ teaspoon).
• 5 g baking powder (1 teaspoon).
• 5 g ground cinnamon (1 teaspoon, you can use less).
• 60 g dark chocolate, coarsely chopped.

Instructions

1. Heat the oven to 340°F (170°C).
2. In a wide bowl, whisk the egg, sugar and honey well. Mash the bananas, add them to the batter and whisk until combined. Add the oil and whisk again.
3. In a separate bowl, mix the flour, baking powder, baking soda, cornstarch and cinnamon. Add them to the wet ingredients and whisk into a smooth, lump-free batter. Add the chopped chocolate (save a little chocolate to sprinkle over the top) and fold it in.
4. Line the pan with parchment paper, pour in the batter and sprinkle the reserved chocolate over the top.
5. Bake for about 50 minutes (check it after about 45 minutes and add more time if needed). Store at room temperature for up to about 3 days.