Your Go-To Banana Bread for Any Occasion
EASIER THAN TAKEAWAY!

Preheat your oven to 180°C (fan-forced 160°C). Don't skip this, your oven needs time to get hot, like you after a long gym session.

Grab a loaf pan (the rectangular one) and grease it lightly with a bit of butter or oil, then dust with a sprinkle of flour. This stops your bread from sticking worse than your last relationship.

Peel those spotty bananas and chuck them into a large bowl. Using a fork, mash them up until they look like baby food. Lumps are okay, adds character!

Crack the egg into the bowl with the bananas, then add the sugar, vegetable oil, milk, and vanilla essence. Give it a good stir with your fork until it's all mixed together. Don't worry about being perfect, just combine it.

Add the self-raising flour to the wet mixture. Now, gently fold it in with a spoon or spatula until just combined. DO NOT overmix, mate! Overmixing makes it tough like a cheap steak. Stop as soon as you can't see dry flour.

Gently stir in the choc chips. This is where the magic happens.

Pour the mixture into your prepared loaf pan. Give the pan a couple of gentle taps on the bench to settle the batter and get rid of any big air bubbles.

Bake for 45-60 minutes. You'll know it's ready when it's golden brown on top and a skewer or toothpick inserted into the centre comes out clean. If it's looking too brown too fast, you can loosely tent it with some foil.

Once done, take the banana bread out of the oven and let it cool in the pan for 10-15 minutes. This stops it from falling apart when you try to get it out. Patience, my friend.

Carefully run a knife around the edges and turn the banana bread out onto a wire rack to cool completely. Or, if you're like me, cut a chunky slice while it's still warm and risk burning your mouth. Your call, champ!