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 
bananas, 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.
