Rachel Allen's chocolate and banana bread recipe

• 75 g (2.6oz) milk chocolate
• 250 g (8.8oz) self-raising flour
• 1 pinch salt
• 1 tsp baking powder
• 150 g (5.3oz) caster sugar
• 100 g (3.5oz) butter, softened, plus extra to serve
• 50 g (1.8oz) walnuts or pecans, chopped (optional)
• 2 eggs
• 1 tsp vanilla extract
• 1 orange, finely grated zest only
• 475 g (16.8oz) whole bananas (about 4 small ones), peeled
• 50 g (1.8oz) glace cherries (preferably organic), halved

1. Preheat the oven to 170C/150C fan/gas 3.
2. Lightly oil and line a 13 x 23cm loaf tin with parchment paper.
3. Sift the flour, salt and baking powder into a large bowl.
4. Add the caster sugar, butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
5. Whisk the eggs, vanilla extract and orange zest in another bowl.
6. Add the bananas and mash very well with a potato masher.
7. Then melt the milk chocolate and fold it into the banana mixture.
8. Make a well in the centre of the dry ingredients and pour in the banana mixture.
9. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin.
10. Smooth the top and bake in the oven for 1- 1 1/4 hours or until a skewer inserted into the middle comes out clean.
11. Allow to cool for 5 minutes before removing the cake from the tin.
12. Serve sliced and buttered.

milk chocolate, flour, salt, baking powder, caster sugar, butter, walnuts, eggs, vanilla, orange, glace cherries

Taken from www.lovefood.com/guide/recipes/15181/chocolate-and-banana-bread-recipe (may not work)