Banana Split Bread

Scribbit: A Blog About Motherhood in Alaska by scribbit@gmail.com I like almost any fruit or vegetable but bananas have never done it for me. I generally avoid them, not because of the flavor but because of the texture.

A fruit that's all mushy? So whose idea was that?

BUT . . . the law of the universe says that any vegetable rejected on the plate will be welcomed with open arms if given enough sugar (i.e. zucchini bread, carrot cake . . . all they need to do is invent a broccoli brownie or asparagus pudding and my kids would probably eat it and lick the bowl).

So banana bread is always good for me, regardless of how I might feel about the fruit. This version got great reviews for not only being moist and flavorful (the extracts that help a bit) but for the chocolate layer.

See what I mean about the sugar? Works every time.

2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
1/2 cup butter
3 tablespoons milk
3 eggs
1/4 teaspoon coconut extract
1/4 teaspoon butter extract
1/3 cup chopped walnuts
1/2 cup semi-sweet chocolate pieces

In a large bowl combine flour, sugar, baking powder, baking soda and salt. Then add mashed bananas, butter, milk and eggs. Mix well until thoroughly combined then stir in extracts and walnuts.

Preheat oven to 350 degrees then bake 45 minutes or until a toothpick inserted into the middle comes out clean.

Once cooled, gently melt the chocolate chips and stir until smooth (I use a glass dish and low power in the microwave, just watch it so that it doesn't burn). Drizzle the melted chocolate over the top of the bread and allow to cool before slicing.

You can use white chocolate, even top it with a cherry, if you'd like it to be particularly decadent.