Banana Bread with Chocolate

Share

 

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.

 

This entry was posted in Cape May, Food and tagged , , . Bookmark the permalink.