Tuesday, July 20, 2010

Banana Bread

[Edit 25 May 2011: Updated recipe for perfect results!]

This has been my absolute favourite Banana Bread (or cake) recipe since C first shared it with me (Thanks C!), about six years ago. Maybe I'm just biased but no other banana bread or cake that I've tried since has surpassed it. And if that isn't enough, it is also so ridiculously easy to make it's almost idiot-proof - a deciding factor for me when selecting recipes!

Fresh from the oven, this aromatic (most baked good smell wonderful and this is no exception), mildly banana flavoured Banana Bread is deliciously soft, chocolatey, warm and comforting. It freezes well too, so you can make a few loaves, freeze them and just pop a cold (defrosted) slice in the microwave for 20-30 seconds to recapture that ‘oven fresh’ goodness. The chocolate chips will melt into heavenly pockets of goo within the lovely, soft, warm, bread/cake. Say it with me - Mmmmmmm!

The original recipe may be found hereI haven't made changes but I have edited it for brevity. I have tweaked it very slightly to my liking - this tweaked version produces the perfect banana bread IMO.

Banana Bread

Wet Ingredients:
60 - 70g softened butter
2 eggs
2 very ripe bananas
2/3 cup sugar

Preheat the oven to 180ÂșC. Combine the wet ingredients above in a bowl then squish the banana with a fork and mix the ingredients together until mushy. In another bowl, combine the dry ingredients below and mix well with a whisk.

Dry Ingredients:
1 1/3 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon all spice
1/2 cup chocolate chips (Nestle's dark chocolate bits is best!)

Then combine the wet and dry ingredients and mix until the ingredients are blended together. You may mix in a handful (1/2 cup) of chopped walnuts, pecans, dried cherries or apricots at this point if you prefer. Pour the mixture into greased loaf tins and bake until a toothpick inserted in the centre comes out clean.

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