Banana Bread with Chocolate

 

Leith Hall Banana Bread

Suzie loves Banana Bread and, of course, chocolate. So I like to serve Banana Bread for tea at the inn.  Whenever we have some over-ripe Leith Hall banana bread with chocolatebananas, I stick them in the freezer. To make Banana Bread, I move them to the refrigerator the night before and then just peel them directly into the mixer-bowl. All that slimy banana pulp just makes the Banana Bread better. If the bread seems too dry when it comes out of the oven – it has to be fully baked – just soak in some simple syrup ( ½ cup sugar dissolved in ½ cup hot water).

2 cups (10 oz) unbleached flour

¾  cup (5 ¼ oz) sugar

¾ tsp. baking soda

½ tsp salt

3 bananas, mashed (about 1 ½ cups)

¼ cup plain yoghurt

2 eggs, beaten

6  Tbs. melted butter

1 tsp. vanilla extract

1 ¼ cups walnuts or other nuts, toasted and chopped (Suzie hates nuts, so I leave them out)

(You can reduce sugar to 10 Tbs. and add 2 ½ oz grated bittersweet chocolate (heaping ½ cup)).

350F., 9” loaf pan, lined with cooking parchment

Mix dry, Mix wet. Mix together. Bake about 55 minutes. Cool in pan then on wire rack.