BANANA BREAD

Another recipe for those banana lovers out there. It makes a great dessert or snack and keeps in a plastic bag tightly sealed for a week (give or take), making sure the bread is completely cooled down before storage. (This recipe was adapted from Chef John of Foodwishes.com)

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 2 eggs
• 1 cup sugar
• 1/2 cup unsalted butter
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp milk
• 1/4 tsp vanilla
• 1 tsp salt
• 1 cup chopped walnut (optional)
• 1/3 cup dark chocolate chips (optional)

How to prepare:

- Grease a loaf pan set aside and preheat oven to 165 degrees.

- Peel bananas mash and set aside.

- In a separate bowl add softened butter and sugar and beat together. Add eggs one at a time and vanilla, milk and mashed bananas and mix together. 

- Swift flour baking powder, baking soda and salt into banana mixture and combine just until flour is mixed in (try not to over mix). Add in walnut and chocolate chips if using.

- Transfer the batter into greased loaf pan  and tap on a flat surface to remove any air bubbles.

- Bake for 1 hour and 10 minutes, to check if it is ready stick a bamboo squawker into the centre if it comes out clean the bread is ready.

- Leave to cool for 5 - 10 minutes before removing from loaf pan.

- Enjoy your banana bread. Some people like it toasted, I just like mine either spread with Nutella or served with vanilla ice cream.