Banana, walnut and chocolate chip bread

www.siobhanbyrnephotography.com

 
You may recognise this picture if you are a fan of my facebook page https://www.facebook.com/Jillskitchen2012
as it's currently the profile picture. It was taken at a photoshoot I did with the fabulous Siobhan Byrne, you can check out her work at
http://www.siobhanbyrnephotography.com/.
We had a super time making and styling the photograghs and my willing assistants Fiona Cranwell & Gemma Brown, I can't thank you enough for all your help.
I only wish I could take such beautiful photograghs as Siobhan, but alas, my strength lies elsewhere.

So onto the recipe....

I remember making my first banana bread. I decided to just add bananas, no walnuts or choclate chips. i wanted unadulterated Banana Bread. But, in my enthusiasm I over worked the mixture and turned out a rather springy, chewy concoction.
So in my follow up attempts I decided to not only add in some extra ingredients but I also learnt NOT to over-mix (thank you Avoca for the lesson and the original recipe for this banana bread). Once you follow this simple rule you should have a wonderful, moist bread.

Ingredients:

225G/8oz plain flour
110g/4oz castor sugar
1 egg, beaten (if there are egg allergies omit this and add an extra tablespoon of sunflower oil)
1 teaspoon salt
1 heaped teaspoon baking powder
1 teaspoon ground cinnamon
75ml/3fl oz sunflower oil
½ teaspoon vanilla extract
65g/2 ½ oz walnuts, chopped
4 medium-sized ripe bananas, mashed
25g/1oz milk chocolate chips

 

Method:

Sift the flour, salt, baking powder and cinnamon into a bowl.
Stir in the sugar.
Mix in the egg, sunflower oil and vanilla essence, BUT DO NOT BEAT.
Fold in the walnuts, mashed bananas and chocolate chips, using a fork.
Spoon into a lined 900g/2lb loaf tin and bake in a preheated oven  - 180⁰C/350⁰F/Gas Mark 4
for 50-60 minutes.
Loaf should be golden brown and spring back when prodded with your finger.
Leave for 10 minutes, then turn out onto a wire rack to cool and as always....

Enjoy!