Notes From My Easel

It’s a little less than a month before Christmas and I’ve been doing some baking.  This is the easiest banana bread to make and always turns out perfect.

This recipe originally came from someone at the Dundas Valley School of Art.  I have added walnuts and chocolate and substituted all of the ingredients for their organic counterparts.  I also used free-trade bananas; they take longer to ripen and arn’t so sweet once ripe.

Just the best darned Banana Bread that you’ve ever tasted!

4 large ripe free-trade bananas

4 large organic free range eggs

1/2 cup organic safflower oil (or any light tasting cooking oil)

1/2 cup plus 2 Tbsp. sour milk

3 cups plus 2 Tbsp. organic flour

2 cups plus 3 1/2 Tbsp. organic cane sugar

1 Tbsp. baking soda

1/4 tsp. organic sea salt

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1 cup crushed walnuts

2/3 cup bittersweet free-trade  chocolate broken into chip-size pieces

Measure all dry ingredients (except walnuts and chocolate) into a large mixing bowl.  In smaller mixing bowl, mash bananas and add all wet ingredients.  Pour the wet mixture into the dry and beat on low until well mixed.  With a wooden spoon or spatula mix in the walnuts and chocolate.

Pour into 3 greased 8 x 4 inch loaf pans.  Bake at 275 degrees for 1 and 1/2 hours in centre of oven with a pan of water on bottom rack.  Makes 3 loaves.

Bon appetit,

Kathryn

www.kathrynsmith.ca     www.hamiltonartist.com