CHOCOLATE AND WALNUTS BANANA BREAD

EQUIPMENT

-loaf pan

-parchment paper

-oil spray

-egg beater

-silicone spatula

-medium size bowl

-small bowl

-scale

-cooling rack

INGREDIENTS

-100g butter, softened at room temperature

-200g sugar

-2 eggs beaten

-4 extra ripe bananas crushed

-230g flour

-6g baking soda

-3g salt

-6g vanilla

-120g walnuts

-225g chocolate chips

INSTRUCTIONS

-adjust oven rack to the middle and preheat oven to 350F

-prepare the loaf pan greasing it and lining it with parchment paper

-scale the dry ingredients (flour, salt, baking soda) in the small bowl and quickly mix.

-crush the bananas using a fork

-in the big bowl and with the egg beater, cream butter and sugar together until light and fluffy

-add eggs to the butter mixture and mix to combine. Your batter will look broken

-add the bananas to the butter and egg mixture. Mix to combine

-add the vanilla

-add the dry ingredients to the banana mixture and mix just until combined. Don’t over-mix the batter or your banana bread will result gummy

-add walnuts and chocolate chips and using the spatula, mix into the batter

-pour the batter in the prepared loaf pan

-bake in the preheated oven until golden brown, until a toothpick inserted comes out clean, and the internal temperature reaches 200F

-when out of the oven, wait 5 minutes, then un-mold the banana bread onto a cooling rack to cool down completely

The banana bread keeps well wrapped in plastic for 3 days at room temperature. Refrigerate for up to a week. Banana bread can be frozen, and thawed in the fridge and refreshed in the oven for 5-10 minutes at 350F when needed.