Banana Nut Bread

Donal Skehan baked this aunts favourite banana bread and added chocolate chips.

That let me think when the last time was I baked my favourite banana nut bread. Not since December 2015. That is the moment this blog started.

My favourite recipe is from my vacation in Alaska in Mai 2006. My friend an I were on a car tour through Alaska and stayed in many B&B´s. We spent some days at Denali National Park and had a B&B in Healy. A lovely old couple in their late 70´s to early 80`s managed it.
At breakfast time warm and tasty banana nut bread was on the table every morning.
Pat told me that grocery shopping happened only every two to three weeks. Each way to and back from Fairbanks took 2 1/2 hours. They always shopped in bulk. Bananas lasted fresh the first week then started to get soft, then dark. That was the moment Pat baked up to 5 loafs of banana nut bread for her guests. This bread lasts in the fridge for a week. She only used vanilla extract and cinnamon.

I just added more spices and chocolate chips to her recipe and reduced the sugar by 1/4 cup.

recipe:
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 large eggs at room temperature
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch nutmeg
1/2 tsp mixed spice
pinch ground vanilla
115 g butter unsalted and soft
2/3 cup of sugar
3 very ripe bananas
1/2 cup toasted walnuts
1/2 cup chocolate chips
2 tbsp milk if needed

Preheat the oven 180 C
Line a loaf tin with baking paper.
Dry toast the walnuts in a pan.

Cream butter and sugar together. Whisk eggs and vanilla extract together.
Mash the bananas. Put all this together.
In a bowl sift flour, baking soda, salt and spices together and pour into the wet mix. Fold in with a spatula.
Pour in the  baking dish and bake for 55 min.

Let it cool on a wire rack. wrap in foil and store in the fridge.