Some years ago we spent a few very relaxing days in the small village of Placencia in Belize. There wasn’t much to do. Hanging on the beach, playing cards with other fellow backpackers or spotting the occasional dolphin swimming by. The biggest highlight of the day though, was a visit to the local bakery. In a dark concrete building, a couple of guys, on flip-flops and covered in flour, were baking these amazing loaves of banana bread. You could just pop in, buy a loaf straight out of the oven, find an empty hammock on the beach and enter heaven!
In this recipe I have added chopped walnuts and some dark chocolate. It works really well with the banana. It’s important that the bananas are super ripe (very brown and soft) as the flavours come out so much better then.
Makes about 12 slices
50 gram butter
190 gram sugar
190 gram all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
2 tsp cinnamon
2 tsp ginger
3 overripe bananas, mashed
50 ml milk
50 gr walnuts, chopped
50 gr dark chocolate, chopped
Preheat the oven to 175°C and grease a loaf pan.
Melt the butter in a small pan. Set aside to cool.
Whisk the sugar and eggs in a bowl. In a separate bowl, combine flour, baking powder, vanilla sugar, cinnamon and ginger. Add this to the eggs and sugar mixture, stir to combine. Add the mashed bananas, milk and the butter, stir to combine. Add chopped walnuts and chocolate.
Pour the mixture into the loaf pan. Bake in the oven for about 45-50 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for about 10 minutes then turn out onto a wire rack.
Find out more about Placencia here.