16 July 2012

Delicious Banana Chocolate Chip Bread

I love bananas, Marco sometimes even calls me "little monkey". But at the moment the bananas are almost too plentiful in our galley. A friend of us who lives on the island grows different kinds of bananas in his garden and now it's obviously the time when they're ready to eat. And you know how it is - they're usually all ripe at the same time! So when he kindly brings us a new bunch of bananas we almost can't keep up with eating them before they go bad - and we both don't like bananas that are overripe...
That's when I decide to bake a new loaf of banana chocolate chip bread as for this recipe you actually need bananas that are way over the point of being just ripe and would otherwise be destined for the garbage! I'm usually sharing the bread with our boat neighbours as firstly it's best when eaten fresh out of the oven and secondly we're not able to eat banana bread all the time. Many asked for the recipe so I'd like to share it here with you. I'm usually measuring it with cups but I try to give you the metric measurements aswell.

    2/3 cup (or 160ml) milk
1        cup (or 235ml) mashed, very ripe bananas, about 2 medium
                 you can substitute one banana with apple sauce if you like it a bit more light
2 1/2 cup (or 310g) all-purpose flour
   1/2 cup (or 100g) sugar - I usually take half white and half brown sugar,
                 add more if you want it sweeter
   1/2 cup (or 110g) unsalted butter, softened
2 eggs, slightly beaten
2 1/2 tsp. baking powder
   1/2 tsp. baking soda
   3/4 tsp. salt
   1/2 cup (or 60g) walnuts, chopped
   1/3 cup (or 60g) dark chocolate chips
1        splash of Rum, if you like

Combine ingredients in order listed in a large bowl and mix by hand just until the flour is moistened. Spoon batter into a bread pan (size approximately 9x5x3" or 25x13x8cm) and bake immediately.
--> I have a bread maker and select Quick Bread. The rest is done by the machine. So the temperature and baking time are just estimates from me. You'll have to play around and try what's best for you:

Preheat oven to 350°F or 180°C.
Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edge of the bread starts to separate from the pan.
Once the pan is cool enough to touch, carefully invert the pan — the loaf should drop right out, so make sure you support it with your other hand. Let the loaf cool on a wire rack at room temperature.
Bon app├ętit!

With love from paradise

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