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At half time, I whipped a quick mexican breakfast of scrambled eggs with onions, peppers & tomatoes and served it with black beans and soft corn tortillas. But because it was a early start, I also baked a loaf of my favourite banana bread to give the nervous mexican supporters something to nibble on during the first half.
I have to say - it is by far the best banana bread that I have ever tasted. It is wonderfully moist, yet not overly sweet and has a surprisingly small amount of butter.
Preheat your oven to 350 degrees and grease a 9x5x3 bread tin.
Mix together the sugar and butter until smooth. Stir in the eggs, banana and water and beat well.
Sift in the dry ingredients, adding the choc chips last, and stir until just combined.
Pour mixture in to your bread pan and then sprinkle with the soft brown sugar.
Bake for about 1 hour, or until a skewer comes out clean.
Let the bread rest in the pan for about 5 minutes and then transfer on to a cooling rack. Let it cool completely before cutting.
Best served with a World Cup victory - or simply with a giant cup of tea!
More of my kitchen adventures & recipes at my blog www.roamyourwayhome.com