Is it really the 22nd of August- when did that happen?? Clearly the summer has gotten away from me, as I was in England and Italy for the first half of the month and barely had time to recover before going to New York to pack up our house before my parents’ impending move. Given that I start grad school next week, I have a feeling my posts will be getting even more infrequent, but I do have a stack of things to post over the next few weeks. I will start with this, which is sure to relieve any start of school stress we may be experiencing.
As usual, we had some almost-rotten fruit sitting in our fruit bowl which had to be eaten immediately, so I decided to try out this recipe for banana bread from Smitten Kitchen. Of course, I had the wrong pan so decided I would make the bread into brownie-sized pieces, and once I decided that I thought I might as well throw some chocolate chips and walnuts into the mix. The result was wonderful, and lasted for over a week kept in the fridge. Although the chocolate chips and butter don’t make this the healthiest breakfast, it is certainly one of the most tasty.
Walnut Chocolate Chip Bread
Adapted from Smitten Kitchen
Equipment: Large mixing bowl, wooden spoon, 9×13 pan or 4×8 loaf pan
4 very ripe bananas, smashed
1/3 cup melted salted butter (add a bit more salt if you have unsalted)
3/4 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cup flour
1/3 cup chocolate chips
1/4 cup walnuts, chopped finely
Preheat the oven to 350 F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, and then the spices. Make sure to mix in the egg well. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix. Finally, add the chocolate chips and walnuts and mix to incorporate. Pour mixture into a buttered 9×13 pan, and bake for about 30 minutes. Check after 25 minutes to see if a knife or toothpick inserted comes out clean. Allow to cool for a few minutes, cut into squares and enjoy! Keeps well at room temperature or refrigerated, stored in clingfilm or tinfoil.