Chocolate-chip banana bread

Chocolate and bananas - can you think of a better way to start your day?

• Melted butter, to grease
• 300g (2 cups) self-raising flour
• 190g (1 cup) NESTLÉ BAKERS' CHOICE White CHOC BITS
• 190g (1 cup) NESTLÉ BAKERS' CHOICE Dark CHOC BITS
• 155g (3/4 cup, firmly packed) brown sugar
• 45g (1/2 cup) desiccated coconut
• 1 teaspoon bicarbonate of soda
• 260g (1 cup) mashed ripe banana
• 250ml (1 cup) milk
• 100g butter, melted
• 2 eggs, lightly whisked
• Butter, to serve

Energy 2769kJ	Fat saturated 20.00g
Fat Total 31.00g	Carbohydrate sugars 52.00g
Carbohydrate Total 82.00g	Dietary Fibre g
Protein 11.00g	Cholesterol mg
Sodium 678.53mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Brush two 9 x 19cm (base measurement) loaf pans with melted butter to lightly grease.

2. Step 2

   Place the flour, white and dark chocolate bits, sugar, coconut and bicarbonate of soda in a large mixing bowl. Stir until well combined.

3. Step 3

   Combine the banana, milk, butter and eggs in a medium bowl. Add to the flour mixture and stir until just combined. Pour mixture evenly among prepared pans and use the back of a spoon to smooth the surface. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the bread comes out clean. Turn onto a wire rack to cool. (To freeze, see below.)

4. Step 4

   To serve: Preheat a grill on high. Cook slices under preheated grill, about 6cm from heat source, until golden brown on both sides. Serve immediately with butter.

You will need 2 medium bananas for this recipe. To freeze (up to 3 months): Slice bread into 2cm-thick slices. Wrap individual slices in plastic wrap. Place in plastic zip-lock bags (with air expelled) or in an airtight container. Label, date and freeze. To thaw: Stand frozen slices of bread at room temperature for 30 minutes.