There is a small shop next to my apartment block. It doesn’t have a name, it’s just called Delikatesy (the name is popular for grocery stories and often doesn’t have anything to do with proper Delicatessen). The area was industrial, but now the apartment and office buildings to spring up like mushrooms. The store tries to supply to residents needs. There is no problem with getting chia drinks, rice noodles, goat cheese or even tofu.
Last weekend when I was heading to a cashier, once again I spotted some discounted blackened bananas. I hesitated. There are already four banana bread and two banana muffins recipes on the blog. Nothing can beat Sophie’s Banana Bread, but sweets with bananas are so easy to make, and I don’t think I’ve ever eaten anything that tasted bad.
It was a right decision. The spectrum of banana bread is still full of surprises. This banana bread is boosted with walnuts and chocolate and peanut butter chips. It’s lighter, less sticky than Sophie’s banana bread.
Chocolate chip walnut banana bread
For 26x11cm loaf tin
- 240g all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 115g unsalted butter softened
- 135g granulated sugar
- 2 large eggs
- 3-4 mashed ripe bananas
- 1 tsp lemon juice
- 3 Tbsp rum
- 1 cup coarsely chopped walnuts
- 1/2 cup chocolate chips
- 1/2 peanut butter chip
Preheat the oven to 175°C/165°C fan.
Line the tin with parchment paper.
In a medium bowl, sift together flour, baking powder, and salt.
Place the butter and sugar in an electric mixer and beat for 5 minutes or until pale and creamy.
Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer and scrape the sides of the bowl.
Stir in the mashed bananas, lemon juice, and rum until well combined.
Gradually add the flour mixture and stir gently until combined.
Add the walnuts and chips and stir it with the spatula.
Pour into the prepared tin.
Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Remove and let it cool.