Why do I say 'another Banana Bread' ? Well, if you have been following my blogs, I have made one Banana Bread in the month of May. That one was a 'not so rich' version I would termed it , as it did not ask for chopped nuts and chocolate chips to be added into it. I found this recipe from here and decided to try it out to see the difference as I have overly ripe bananas at home (as usual, my FiL gave it to me as he knows I can use it to bake because he said no one would want to eat those bananas that have gone really ripe and soft, and the skin has already turned black). Well, perfectly fine for me, in fact the softer and more ripe it is, the better especially when use it for baking. So, stop throwing out those ripe and black skin bananas at home JComing back to this Banana Bread…….what I can say is that, it taste really good, though I cut down quite a lot on the castor sugar part as I was thinking that if the banana is 'so' ripe, it will contribute some natural sweetness to the recipe and ………chocolate chips would also contribute its sweetness into the recipe too…….so…cut down and cut down from 225gm (1 cup) to 160gm only. It turned out perfect, the correct sweetness for a bread / cake and what I actually love about this Banana Bread is the crunchiness of the walnuts in every bite. The bread was really moist, unlike the previous one I made and the kids loved it. As usual, I sliced a big piece for each them to bring to school the next morning, and the rest was evenly distributed to my in-laws for breakfast the next morning …….and I get to bring to work 2 slices too. I ate it with a cup of hot Nescafe…….a bite of the Banana bread and a sip of Nescafe……..ooh, this is sooooo good….I just love to enjoy life with not only good companions….but with good yummy food too……what about you?
Here is the recipe for this 'RICH Banana Bread'(as I have called it) hehe J *Btw, I have converted the measurements from cups to grams, and also I have explain the methods using my simpler version……..hope its fine for you.
225gm castor sugar (I cut it down to 160gm only)
113gm Unsalted butter, room temperature
1 cup peeled and mashed ripe bananas
2 Tbsp milk
250gm plain flour, sifted
1 tsp baking powder
½ tsp bicarbonate soda
1 cup chocolate chips (oh yes, forgot to mention, I used only ½ cup)
½ cup chopped nuts (I used toasted walnuts)
- Greased a 9x5x3 loaf tin with parchment paper and preheat oven to 175 degree Celsius.
- Cream together the butter, egg and sugar until light and fluffy, using a mixer of course!
- In a separate bowl, combine the milk with the mashed bananas until well mixed.
- Then add the banana mixture(2) to the butter mixture (1).
- Sift the flour and add the baking powder and bicarbonate soda. Stir the dry ingredients into the wet mixture in a few batch (2 or 3) until well mixed.
- Finally, gently stir in the optional chocolate chips and the chopped nuts if you are using.
- Pour the batter into the prepared tin and bake at preheated oven for 50-60 minutes (depending on individual oven). Test for doneness by inserting the skewer to the center, it should come out clean, if not, turn the oven temperature slightly higher and bake for another 5-10 minutes. Do cover the top of the cake with aluminium foil if you find that it is overly browned.
Happy Banana Bread baking!