Via Orangette. At the time of writing my head has expanded to twice its normal size, but suffice it to say this banana bread is five different kinds of fuck off rad. I made this the same day as I made Clotilde's astonishing carrot and avocado salad. I took pictures of the salad, which means I could write up the recipe if I really wanted, but, as I said, my head is at least twice it's usual side and my mouth tastes like arse. The thing is the next day I came home from the library starving and sick of books, and there was a bowl of carrot and avocado salad in the fridge and this cake, and I ate it and I felt a rush of righteous maturity akin to flossing my teeth or getting a pap smear.
3 very ripe bananas
2 large eggs, beaten
1 1/2 cups self raising flour
1 cup raw sugar
2 tsp ground cinnamon
1 tsp vanilla
1 cup dark chocolate chips
Preheat the oven to 190 degrees.
Mash the bananas well in a medium bowl. Add the eggs and stir well to combine. Add the flour, sugars, connamon and vanilla. Add three quarters of the chocolate chips. Tip into an appropriately greased 20cm square pan.
In a small bowl mix together the remaining chocolate chips, 2 tbsp of an appropriately crunchy, goldy-coloured sugar of choice, with 1/4 tsp of cinnamon. Sprinkle over the batter in the pan.
Bake for 35-40 minutes until a cake tester comes out clean. Cool and eat. It's nice hot, as my housemates discovered when I forced warm, crumbly slabs of cake on them, but it is unbelievably good when it cools and the chocolate chips go all crunchy and awesome.
