Sometimes I've done all the writing I am going to do that day, but still want to make or create something. So most recently it was a banana loaf from the Comfort Food Cookbook by Johanna Burkhard (1997). I seldom make anything without some slight change. And although it isn't a very original change, I often add semi-sweet chocolate chips to this recipe. Some people also like shredded coconut in it.
Banana Nut Loaf/Bread
325 degrees 9”x5” loaf pan, greased. Or parchment paper on bottom.
Baking time: 1 1/4 hours.
1 3/4 c all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 c. mashed bananas (about 3 ripe)
1/3 c vegetable oil
1/2 c honey
1/3 c packed brown sugar
1/2 c chopped walnuts
1/2 c semi-sweet chocolate chipits (optional)
Sift flour, baking soda and salt in a bowl.
Beat eggs in a separate bowl. Stir in bananas, oil, honey and brown sugar. Stir until smooth.
Stir dry ingredients into banana mixture until combined. Fold in walnuts (and chocolate chipits).
Pour batter in prepared loaf pan. Bake in preheated oven for 1 1/4 hours (325) (I start checking at around an hour) or until cake tester inserted in centre comes out clean. Let pan cool on rack for 15 minutes. Run knife around edge; turn out loaf and let cool on rack.
Note: Lining bottom of pan with waxed or parchment paper means you’ll never have trouble removing the loaf from the pan.