If I were a journalist

I made an utterly delicious banana bread the other day. Foolishly I didn’t take a picture of this beautiful sight. However, I figured the recipe was worth sharing regardless.

I’m not sure where I originally got the recipe, I found it in my ‘Recipe Box’ folder, on my desktop. Naturally I modified it a little and made it up as I went along, here’s my final take: 

Banana Bread

• 3 ripe bananas, nice and black work best 
• 1 cup of sugar
• 1 large egg
• 1 1/2 cups of flour
• 1/3 cup melted (e.g. microwaved) of margarine or unsalted butter
• 3/4 tsp baking soda
• 3/4 cup of chocolate chips 
• Cheeky pinch of nutmeg, you could also add a bit of cinnamon if you’re going for a more cosy and wintery vibe

Preheat oven to 325F (or 160 Celsius if you’re me).

Mash bananas with a fork, make them nice and gooey, smooth as possible. Add the rest of the ingredients. Give it a good mix, preferably with an electric whisk or food mixer. Bung it in the oven in a loaf size sort of tray. Take out about an hour later, or whenever the knife comes out clean, whichever comes first. 

I was mightily foxed by the fact the chocolate chips and banana made it a bit gooey whilst hot, so I kept mine in the oven for about an hour and a half, in the end. It wasn’t burnt though, just a nice firm layer around the outside and wonderfully moist once it had cooled. It also seems to have a great shelf life, it was spongey on day 3 and I think it tasted even better after being left over night. 

Delicious!