I've got a crush on a lifeguard at my local pool. I swim three or four mornings a week, and whenever I catch site of him I push extra hard in an effort to impress him. This morning he held the door open for me. I squeaked out a thankyou and fell that little bit more in love with him.
Then I came home and fell in love all over again, but this time for the Banana bread I baked last night:
Butter Sugar Flour the other day while drooling over her baking exploits. Luckily my family is a huge fan of bananas, and often buys far too many to eat all at once. Enter "the prefect opportunity to bake banana bread". I changed the flour in this to wholemeal for a little extra healthiness and replaced half the chocolate with walnuts because my mum demands nuts in her banana bread, but I reckon it would be just as tasty, if a little naughtier, with just the chocolate.
Butter Sugar Flour's (BSF) Chocolate Banana Bread
250g Plain Flour
2.5tsp baking powder
big pinch of salt
125g dark or milk chocolate, chopped
1tsp vanilla extract
1cup caster sugar
2 large eggs
4 large, very ripe bananas, mashed (BSF reccomends not using any more than this or it becomes to stodgy. I tend to agree, it is definitely a bread, not a cake, so it's quite dense)
1. Preheat oven to 200C, and grease and line a bar tin.
2. Sift together flower, baking powder, and salt. Stir through choclate.
Mix together eggs, sugar, vanilla, bananas then combine with dry ingredients, being carful not to overmix.
3. Pour into pan and bake for 40mins, until golden brown and skewer inserted comes out clean. Cool on wire rack.
Or, if you're impatient like me, cut a slice and eat in straight away "just to check it's cooked properly".