This recipe includes walnuts and chocolate chips with cinnamon, nutmeg, cloves and allspice, rocketing banana bread to another planet. It is simple, yet delish. Personally, I prefer a slice of this treat over the typical banana-and-oil banana bread.
You may use the ripened bananas on your counter. Or, if you keep overripe fruits in your freezer, thaw the bananas first. Drain thawed fruits to remove some of the excess liquid before smashing with your hand.
If you do not have three large bananas, as called for in my recipe, figure that two small bananas make a large or three medium bananas make 1.5 large bananas. I did measure the frozen and thawed bananas, 2 smallish and 2 large; they came to 1.5 cups of smashed bananas.
I have grown to love my mini loaf pans. While the directions in A Taste of Guam include the use of two Bundt pans or two regular-sized loaf pans, this recipe also makes seven mini loaves. I find that the crust of the mini loaves are much softer than the crusts of the large pans; the centers cook much quicker in smaller pans so the crusts don't get too toasty. If using the minis, it took 45 minutes to bake in my oven at 350 degrees Fahrenheit.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
