I bake banana bread on a regular basis for a number of reasons; one, because it’s so easy, two, because it’s tasty, and three, because there’s nothing better than a mug of thick hot chocolate to go with it. I have made other recipes for banana bread (or loaf, you can call it what you want) in the past. You will find at least another two in this blog. And most probably I have told you that those were two of my favourites. Well, I have to include this one in that list.
You will find a really good one in Paul Hollywood’s How to Bake (Bloomsbury, 2012). You will find a chocolate and walnut version of this right here, which is almost identical to the version found in the book. Please note that the book version omits the chocolate. It’s a pity I didn’t bother to look for the online version before: it would have made for a much prettier photo. But not to worry…fortunately I *always* have a small stash of chocolate in the pantry, for which I now have use!
The recipe in the book calls for the following:
- 3-4 large bananas, ripe and mashed
- 250g caster sugar
- 125g soft unsalted butter
- 2 eggs
- 250g plain flour
- 2 tsp baking powder
- 120g walnut pieces
Just follow the link I have given you above for the method. What I did was a little bit different, because I wanted to use up some chopped hazelnuts which as usual were bought for another recipe. (No surprise there!) I had 3 very ripe bananas, 80g walnut pieces, topped the rest with the hazelnuts, and added 1 teaspoon of vanilla extract, not sure why. Perhaps because I usually do…Enjoy!