Melts in your mouth…
When you make this loaf the whole house will smell of irresistible baking aromas. No better way to welcome your family home after a long day of work, schools, activities… This is a very good tactic to get their taste buds going, starting their appetites ready for dinner; especially true with the young ones. Banana bread can be served with breakfast, afternoon tea, in gatherings, for snacks and is great for those lunchboxes.
This recipe can be made into a loaf, or muffins. It is best stored in an airtight container at room temperature for 3 days, or in the fridge for 1 week. Banana bread is perfect and wholesome on its own, but goes well with a dash of whipped cream or ice cream on the side. I love spreading peanut butter sometimes too (don’t tell anyone)! You can also frost the loaf with cream cheese if you like. If you do frost the loaf or muffins with cream cheese, make sure to store covered in the fridge.
However way you decide to make this loaf, it always turns out super moist and scrumptious. The addition of chocolate chunks/pieces is optional, however adding those creates patches of melted chocolate that burst with flavour in your mouth and add to the moistness. Banana & chocolate are a classic combination anyway. Most would go for milk chocolate which tastes delightful, I prefer dark chocolate. You can try with both and go for the option that you prefer. I have also added a tbsp of cocoa powder to make it more chocolatey. This is purely personal preference and can be skipped. Just note that skipping the cocoa powder results in a loaf that is paler in overall colour. Pecans, walnuts, Macadamia nuts all work very well with this recipe and can be removed if intolerant to nuts. I have gone for the classic toasted walnuts, but again it is your choice. With that said, I do recommend you toast your nuts beforehand, as that warms the nut oils therefore brings out their flavour and adds to the crunch.
This is super easy to make, but highly addictive, so be prepared for seconds!