Chocolate banana bread

I swear my best recipes come about from necessity or leftovers, and this banana bread (cake, really) is my way of using up over-ripe bananas! I'm apparently unusual these days in liking bananas when they're ripe and sweet, but these ones were too black and spotty even for me, but they go great in this cake.

• 100g butter, softened or melted
• 120g sugar
• 2 eggs
• 200g self raising flour
• 2 tsp ground ginger
• 2 large very ripe bananas, mashed with a fork
• 50g raisins
• 50 ml water (or ginger wine)
• 50g dark chocolate, chopped into small chunks or chocolate chips

1. Heat the raisins in a covered pan with either water or ginger wine until not quite boiling. Take off the heat and leave for an hour to sit and plump up.
2. When soaked, strain the raisins and coat them in flour so they don't sink to the bottom - I always forget this part!
3. Preheat the oven to 180C.
4. Whisk the butter and sugar together, then slowly add the eggs.
5. Stir in the flour and ginger til well mixed, then add the banana, chocolate and raisins.
6. Pour into a loaf tin and bake for about an hour, while the house fills with a gorgeous banana baking scent!
7. Use a skewer or toothpick to see if it's done - when inserted it should come out clean.
8. Leave to cool, if you can resist.

Variations

Nuts are a good addition or alternative to chocolate, I like chopped walnuts particularly.

This recipe also makes great muffins - just pour the mixture into muffin cases and cook for about 30 minutes.