Since I recently did a posting on Gorilla Food I thought why not do another one on banana bread? Hehe. Yesterday, I baked banana bread for the first time ever! I don’t know what took me so long. Even my 20-year-old little brother told me he had baked it himself before. Although he said the recipe he used including Miracle Whip which sounds pretty interesting…hmmmm. I wish I could have tried a bite of that loaf! I’ve don’t think I’ve ever had a bad slice on banana bread though. Even when it’s the healthiest option in a gas station ‘bakery’ section on a road trip I still love it. So found out why ingredients I would need and behold I had all I needed in my pantry already! I followed a few recipes and then made it my own. It turned out lovely and filled my kitchen with such a sweet scent. Best of all it’s preservative free food, which is the best way to be!

VV Banana Bread Ingredients:

Banana Bread raw mixture

2 cups (500ml) all purpose flour

1/2 cup (50ml) granulated sugar

2 tsp (10ml) baking powder

1 tsp (5ml) baking soda

A pinch of salt ground himilayan rock salt

1/2 (125ml) chocolate chips

1/2 cup (125ml) crushed walnuts

2 cups (500ml) mashed ripe bananas

1/2 cup (125ml) butter, melted

1/2 cup (125ml) milk

2 large eggs

In large bowl whisk flour, sugar, baking soda and salt. Add chocolate chips and crushed walnuts. In separate bowl whisk together eggs, butter, milk and bananas. Pour over flour mixture and stir with wooden spoon till blended. Spread in greased or silicone pan 9×5 inch (2L) load pan.

Bake in centre of oven at 350 degrees for 50-60 minutes or until cake tester or toothpick comes out smooth. Let cool in pan for 15 minutes then place on rack to cool completely.

Tip: I sprinkled my Banana Bread with a little bit of granulated sugar as soon as it was out of the oven for an extra sweet treat.